Sweet and Sour Bread

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