Raisin Rye Bread

Directions

1. 1
   In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast.
2. 2
   Turn the machine to medium low, add the water and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed.
3. 3
   Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer.
4. 4
   Add the raisins and knead just until evenly distributed.
5. 5
   Transfer the dough to a lightly floured work surface and form into a ball.
6. 6
   Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
7. 7
   Preheat the oven to 450 and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray.
8. 8
   Turn the dough out into the casserole.
9. 9
   Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
10. 10
    Remove the plastic.
11. 11
    Dust the top of the dough with all-purpose flour.
12. 12
    Using a razor blade or sharp knife, make a shallow X in the top of the dough.
13. 13
    Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200.
14. 14
    Tip the bread out onto a wire rack.
15. 15
    Let the bread cool slightly before slicing and serving.