Wheat and rye bread with raisins and caraway seeds
4 servings
160 minutes
Wheat-rye bread with raisins and caraway is a harmonious blend of European baking traditions and refined taste. Historically, this bread originated in the northern regions of Europe where rye flour was a staple food. The rich aroma of caraway adds spiciness, while dark raisins provide sweet notes, creating a balance between the deep density of rye dough and the softness of wheat flour. Thanks to a special mixing and baking method, the bread is airy inside and crispy outside. It perfectly complements cheese platters, is suitable for sandwiches with smoked meats, and pairs wonderfully with honey or butter for morning coffee. This bread not only delights the palate but also fills every meal with coziness.
1
Preheat the oven to 250 degrees.
2
Mix raisins and cumin seeds in a bowl.
- Dark raisins: 250 g
- Caraway seeds: 1 teaspoon
3
Weigh the wheat and rye flour and mix in a deep bowl with yeast and salt. Pour in 350 ml of water and knead the dough.
- Wheat flour: 300 g
- Rye flour: 200 g
- Dry yeast: 8 g
- Salt: 10 g
4
When the thick mass forms into a lump, add raisins with cumin and distribute evenly in the dough.
- Dark raisins: 250 g
- Caraway seeds: 1 teaspoon
5
Place the dough on a work surface and aerate it. To do this, stretch the resulting lump slightly, periodically tucking it from underneath with your fingers (to prevent sticking to the table). Take the far end of the dough and lift the whole mass into the air. Gently slap the bottom edge on the table and fold the top over. Completely flip it and fold the resulting lump in half. Do not knead or hit the dough. Repeat the procedure for 5-7 minutes.
6
Shape the resulting lump into a ball. To do this, fold the edges towards the center in a circle.
7
Place in a floured bowl, cover with a towel, and let rise for 60 minutes in a warm, draft-free place.
- Wheat flour: 300 g
- Rye flour: 200 g
8
Place the risen dough on a floured surface and divide it into two parts with the blunt side of a long knife. Form two balls. Cover with a towel and let sit for 10 minutes.
- Wheat flour: 300 g
- Rye flour: 200 g
9
Flatten each piece of dough by hand into a rectangle. Fold the long edges of the rectangle alternately towards the center and press lightly with your thumb. Then fold in half along the long side and seal the resulting seam.
10
Place the formed loaves seam side up on a floured towel, making a fold of fabric between them. Cover with another towel and let rise for 60 minutes.
- Wheat flour: 300 g
- Rye flour: 200 g
11
Place the spaced baguettes on a floured board or an inverted baking sheet seam side down, make a cut along the entire baguette with a razor blade, and then make diagonal cuts (like a leaf).
- Wheat flour: 300 g
- Rye flour: 200 g
12
Before baking, mist the oven with a spray for a crispy crust.
13
Reduce the temperature to 220 degrees.
14
Bake for 30 minutes. The finished loaves should make a hollow sound when tapped on the bottom.