Walnut-Raisin Rye Bread

I almost didn't post this since the loaf turned out so flat. It baked all the way through, has good texture and flavor, but I thought it would have turned out 'airy-er.' If any of you who bake regularly see this, let me know if you have suggestions. More yeast? I also wonder about the resting time. Before the 12 hours had ended, maybe halfway through, it seemed the dough was higher than at the end. Can bread be 'over proofed?' I had a couple thin pieces with butter this morning, and it's really good, I'd just like it a bit puffier.

I wanted to try a rye version of the whole wheat bread I made last week. I was only going to make one change, switch the whole wheat to rye flour. Well, I found several other things I changed. I also swapped out the all purpose flour for golden white bread flour from our local co-op, and reduced the amount of brown sugar. And I added the raisins and walnuts 😕 Change and spontaneity can be the spice of life! 😁

In a large bowl combine:

2c organic rye flour

1c organic golden white bread flour

2T ground chia and flax seeds

1/2T Himalayan pink salt

In a smaller container, gently stir the following. When mixed, add to the flour bowl.

1½c very warm water

1½t active dry yeast

1/8c brown sugar

1/2c golden raisins

2/3c walnuts chopped

Combine ingredients in the two containers, in the big bowl. Add the chopped walnuts, mixing quickly and well, using a big heavy silicone spatula. Cover and put in a warm place for 12 hours.

After 12 hours, the dough should be doubled in size and will be sticky. Transfer it to a floured surface and move it around a while, just to wake it up, with well floured hands. At the end, shake Everything Bagel Seasoning on the loaf and coat the whole exterior. Put it into a parchment lined bowl.

Preheat the oven to 425° with a large Dutch oven and lid also in the oven, to preheat. When the oven's ready, transfer the dough and the paper to the hot container, cover and bake 30 minutes. Uncover and bake an additional 10 minutes to crips and brown the top. Cool completely before slicing. The bread can be stored several days in the baking container, covered, on the countertop. . .Lin