Cinnamon and Raisin Rye Bread

Instructions

1. 1

   Combine warm water with honey and yeast in a large mixing bowl. Let sit for 5 minutes until the yeast becomes foamy and activated.

   Tip: Use water between 40-45°C for best yeast activation.

2. 2

   Mix in rye flour, whole wheat flour, salt, and cinnamon until a shaggy dough forms. Knead for 8-10 minutes until the dough becomes smooth and elastic.

   Tip: Rye dough will be stickier than wheat dough; this is normal.

3. 3

   Drain the soaked raisins and fold them into the dough along with caraway seeds if using. Knead briefly to distribute evenly throughout.

   Tip: Add raisins gently to avoid breaking them apart.

4. 4

   Drizzle olive oil into a clean bowl, place the dough inside, and turn to coat. Cover with a damp cloth and let rise in a warm place for 60 minutes until doubled in size.

   Tip: A proofing box or warm oven works well for consistent rising.

5. 5

   Preheat oven to 200°C. Turn the dough out onto a floured surface and shape into an oval or round loaf, tucking the edges underneath for a tighter shape.

   Tip: A slightly flattened, rustic shape gives authentic rye bread character.

6. 6

   Place the shaped dough on a lined baking tray, cover loosely with a damp cloth, and let proof for 30 minutes until puffy.

   Tip: The loaf should increase by about 50% in volume, not double like white bread.

7. 7

   Score the top of the loaf with a sharp knife in a crosshatch or diagonal pattern. Mist with water to create steam.

   Tip: Scoring helps the bread expand evenly and creates an attractive crust.

8. 8

   Bake for 40-45 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: Place a pan of hot water on the lower oven shelf while baking to create steam for a crispy crust.

9. 9

   Cool the bread on a wire rack for at least 15 minutes before slicing. This allows the crumb to set properly.

   Tip: Resist slicing too early as the interior will continue cooking as it cools.