Malaxlimpa (kneaded rye bread)

Instructions

1. In a bowl, warm the water and dissolve the treacle and yeast in it.
2. Add the flours, salt, oil and the aniseed and fennel seeds, then mix until you have a soft dough.
3. Knead for 6 to 8 minutes, add the raisins if using, then cover and let rise for 1 hour 30 minutes.
4. Knock back the dough and shape it into a slightly flattened round loaf.
5. Place it on a tray lined with baking paper, let it rise for 30 minutes, then make a few cuts on the surface.
6. Bake at 200 °C for 50 to 60 minutes, until the crust is dark brown. Let it cool completely before slicing.