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.


  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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