home made rye bread with raisins
place the rye grains and sunflower seeds in a bowl and add 500 ml boiling water. Set aside for 15 minutes
add the yoghurt, honey, salt, raisins and carob powder (or cacao powder) and stir with a wooden spoon. Use your fingers to test the temperature of the mixture, should be just warm
stir in the yeast
add the rye flour and mix until you have a smooth batter. Cover the bowl with clingfilm and leave for 1 hour at room temperature, until the dough is slightly bubbly
Gradually add in enough of the spelt flour to form a dough. Turn out onto a floured work surface. Knead for about 5 minutes, adding the remaining spelt flour until it is firmer, but still slightly sticky and quite heavy. Form it into a ball and return to the bowl. Slap some water on the top with your hands. Cover with clingfilm and chill for 8–10 hours, or overnight
Place the dough into a 1 kg oiled loaf tin and press down with your fists to get rid of any air pockets. I have used both parchment baking paper and a bit of oil, to make sure the bread will not stick to the sides.
The dough should be quite sticky. Brush the top with water and dust it with rye flour. Cover with a kitchen towel and set aside to rise slightly for 2 hours.
Preheat the oven to 200 degrees Celcius. Bake the loaf on the lowest shelf for 1 hour. Turn off the heat and leave the loaf in the oven for a further 15 minutes.
Remove from the tin and leave to cool on an wire rack for at least 4 hours. This is important to allow the bread to set, which makes it easier to cut. Keep for about one week.