For the fermented dough – ▢1 c rye flour – ▢3 tablespoon all-purpose flour – ▢½ teaspoon active dry yeast – ▢⅔ c water For the soaker – ▢½ c water – ▢1 tablespoon olive oil – ▢2 tablespoon orange zest – ▢¼ teaspoon cardamom – ▢1 teaspoon fennel seeds – ▢½ teaspoon caraway seeds – ▢3 tablespoon brown sugar – ▢1 tablespoon molasses For the dough – ▢fermented dough – ▢soaker – ▢1 c + 5 tbsp all-purpose flour – ▢1 teaspoon active dry yeast – ▢1 teaspoon salt – ▢½ c raisins
In a bowl of stand mixer fitted with a hook, combine fermented dough, the soaker, 1 cup and 3 tablespoon of all-purpose flour, 1 teaspoon of active dry yeast and 1 teaspoon of salt. Knead on the second speed for 10 minutes. Add raisins and knead for 30 more seconds. Put the dough into a lightly oiled bowl and place in a warm place for 1 hour - 1 hour and 30 minutes or until it increases by 1 ½ or 2 times.
If you're not using a stand mixer, you can knead the dough by hands, but after you combine the ingredients, leave the dough to rest for 10 minutes. Then, knead until the dough comes together. Again, it will be slightly sticky. Try not to add flour, although if it sticks to a working surface a great deal, you can dust with a bit of all-purpose flour.
Slightly moisten your hands with oil and on a lightly oiled surface shape the bread into a round loaf. Place it on a parchment covered baking sheet. Generously dust with 1-2 tablespoon of all-purpose flour and cover the bread with a plastic wrap. Place it in a warm place for 1 hour/1 hour and 30 minutes until it increases by 1 ½ or 2 times.