Recipe can be found @ Zesty South Indian Kitchen
What you need
For levain
Whole wheat flour: 77g ( I used King Arthur whole wheat flour)
Rye flour: 9 g
Water: 40g
100% hydration starter: 80g
Final dough
Whole white wheat flour: 133g (I used King Arthur flour)
Bread flour: 213g (I used unbleached King Arthur flour)
Corn flour: 35g
Rye flour: 42g
Salt: 9 g
All of the leavin
Pistachio: 66g
Raisins: 106g
Yeast: 2g (I used instant yeast)
Water: 1 cup
How I made
Day before baking mixes all the ingredients for levain in a bowl and set aside for 12 hours at room temperature.
On the day of baking in a bowl of kitchen aid stand mixer fitted with paddle attachment add all the flours for the dough, yeast and the water to form a shaggy mass. Cover with plastic wrap and set aside for autolyse for 20-60 minutes.
In between toast the pistachios in a small pan on stove top. You can toast them in a preheated oven for 15 minutes at 325ºF also.
In a small bowl add raisins and 1cup of water and bring to boil. Once they start boiling switch off the flame drain them using a strainer and dry it in kitchen towel. Set aside the water used to soak the raisins.
Add the salt and the levain to dough (kept for autolyse) attached with a dough hook and mix everything at Speed 1 until well incorporated (about 2 minutes). Gradually increase the speed to get moderate gluten development (about 8 minutes) or until dough pas the window pan test.
Add the nuts and raisins (well-drained) and mix at Speed 1 until they are well-distributed in the dough.
Transfer dough into a lightly floured board and knead well for a few times if necessary to better distribute the nuts and raisins. Shape them into a ball and transfer dough to a well oiled bowl and also coat them with oil. Cover with plastic wrap and set aside for first rising or until they double in size. It took about 3 hours.
Divide the dough into two equal pieces. Shape the dough pieces into bâtards or boules and place, seam side up. Cover well. Proof for about 1.5 to 2 hours.
By the end of the second proofing preheat the oven to 450 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
When you are ready to bake, score the bread and dust them with flour, reduce the oven temperature to 425F. Bake for about 25 minutes or until the center become golden brown, and make a hollow sound when thumped in the bottom. If using instant thermometer, when it is done bread should register 185-190 F. Rotate the baking sheet/stone at 180 degrees in between around 10 minutes of baking.
When the boule is finished baking, turn off the oven but leave the loaves on the baking stone with the oven door ajar for another 8-10 minutes.
Transfer the loaves to a cooling rack.
Cool completely before slicing.
Enjoy as much as you wish.