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.
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.