A delicious bread that's perfect for a lazy weekend breakfast.
Set the warming drawer to number 3. Preheat the oven to 180C fan forced.
For the dough, combine water, yeast, maple syrup and beetroot powder in a medium jug, stir to combine. Set aside for 5 minutes or until mixture becomes thick and frothy.
Heat a fry pan over medium heat and toast 1 tbsp of caraway seeds for 2-3 minutes, stirring, or until fragrant.
In the bowl of a stand mixer, fitted with a dough hook, combine flours, salt and caraway seeds. Scatter over raisins. Mix on low speed to combine. Add yeast mixture, oil and vino cotto. Mix on low speed to bring together. Mix on medium speed for 6 minutes or until the dough is kneaded, smooth and elastic.
Place dough in a medium greased bowl, cover with damp clean tea towel and place on a wire rack in warming drawer for 20 minutes or until the dough has proved and risen slightly.
Meanwhile, lightly grease a 30.5 x 42cm aluminium baking tray.
Knock back the dough with your fist, turn onto the bench and knead until smooth. Shape the dough into an 18cm round, tucking seams underneath, and place onto prepared tray.
For the decoration, combine caraway seeds, poppy seeds and salt in a small bowl. Using a spray bottle, lightly spritz the top of the dough with water. Sprinkle seed mixture over the top. Using a paring knife, slice a 10cm cross in the centre of the top of the dough.
Place tray with dough on a wire rack in the warming drawer for 40 minutes or until the dough has proved.
Using a spray bottle, lightly spritz all of the dough with water, then place dough into the oven and bake for 1 hour or until the bread sounds hollow when tapped on the base. Transfer bread to a wire rack to cool.
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