Ingredients

Ingredients

Procedure

  1.  Combine all ingredients except raisins and mix on slow speed for 8 minutes; then, medium speed for 5 minutes.
  2. Add raisins and mix just until incorporated on low speed. (Desired final dough temperature is 80ºF. Do not over mix.)
  3. Bulk ferment dough for 30 minutes.

Shaping:

  1. Scale into 10-ounce pieces and roll dough into 7 x 9-inch rectangles; sprinkle each with 2 ounces raisins.
  2. Roll up to make 8 or 9-inch loaf; dust with rye flour and arrange on sheet pan.
  3. Proof for 45 minutes at 80°F. Then, slash an S-decorative cut on top of each loaf.
  4. Bake at 395°F with steam for 30 to 40 minutes. Remove from oven and spray with water.

* See recipe

Nutrition Facts Per Serving

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Did you know raisins are naturally low in sodium?