INGREDIENTS

INSTRUCTIONS

Make and ferment the poolish: Combine the water and yeast in a medium
bowl. Let stand 1 minute, then stir with a wooden spoon until yeast  is
dissolved. Add flours and stir until the consistency of a thick
batter. Continue stirring for about 100 strokes or until the strands
of gluten come off the spoon when you press the back of the spoon
against the bowl. There will be lively bubbles on the surface. Cover
with a clean damp towel or plastic wrap and put in a moderately warm,
draft-free place until it is bubbly and has increased in volume.
Prepare the sesame seeds: Place the sesame seeds in a small dry
skillet. Cook over medium heat, stirring constantly, until lightly
toasted, 2 to 3 minutes. Transfer immediately to a plate, place in  the
refrigerator, and cool completely.  Mix and knead the final dough:
Measure the remaining ingredients.  Bring the bowl with the poolish to
your work space. The poolish  should be soupy, bubbly and puffy and it
should have a wheaty aroma.  Scrape the poolish into a 6-quart bowl.
Add the water and yeast.  Break the poolish up well with a wooden spoon
and stir until it  loosens and the mixture foams slightly. Add the
whole wheat flour and  cooled sesame seeds; stir until well combined.
Add the salt and  enough bran flour to make a thick mass that is
difficult to stir.  Turn out onto a well-floured surface. Knead, adding
more flour as  needed, for 10 minutes. Gradually knead in the raisins
and continue  kneading until the dough is soft and smooth, 15 to 17
minutes total.  The dough is ready when a little dough pulled from the
mass springs  back quickly.  Ferment the dough: Shape the dough into a
ball and let it rest on a  lightly floured surface while you scrape,
clean, and lightly oil the  large bowl. Place the dough in the bowl and
turn once to coat with  oil. Take the dough's temperature: the ideal is
78 degrees. Cover  with a clean damp towel or plastic wrap and put in a
moderately warm  (74 to 80 degrees) draft-free place until doubled in
volume. The  dough has risen enough when a finger poked 1/2-inch into
the dough  leaves an indentation.  Divide and shape the dough: Deflate
the dough by pushing down in the  center and pulling up on the sides.
Transfer the dough to a lightly  floured work surface and knead
briefly. Cut into 2 equal pieces.  Flatten each with the heel of your
hand using firm, direct strokes.  Shape each piece into a 9-inch-long
log, sealing firmly and pinching  closed.  Proof the loaves: Place the
loaves seam side down in lightly buttered  9 by 5 by 3-inch baking
pans. Cover with a clean damp towel or  plastic wrap and put in a
moderately warm draft-free place until  dough rises just to the rim of
the pan.  Bake the loaves: 45 minutes to 1 hour before baking, preheat
the oven  and homemade hearth or baking stone on the center rack of the
oven to  450 degrees. The oven rack must be in the center of the oven.
Gently  roll the loaf onto a lightly floured peel, seam side down.
Score the  loaf with a sharp razor blade or serrated knife making quick
shallow  cuts. Place the pans on the hearth and bake 15 to 20 minutes.
Reduce  heat to 400 degrees and bake until loaves are a rich caramel
color  and the crusts are firm, another 15 to 20 minutes.  To test the
loaves for doneness, remove from the pans and hold them  upside down.
Strike the bottom firmly with your finger. If the sound  is hollow, the
breads are done. If not, bake 5 minutes longer. Cool  completely on a
wire rack.  Yield: 2 loaves, 9 by 5-inches  Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9294  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4848
Calories From Fat: 1471
Total Fat: 166.1g
Cholesterol: 610.8mg
Sodium: 4744.5mg
Potassium: 6894.6mg
Carbohydrates: 635.4g
Fiber: 41.5g
Sugar: 294g
Protein: 236.9g