Instructions

Let the butter at room temperature for some hours before the making. Chop the raisins into halves or quarters. Pre heat the oven to 428ºF. Blend flour with the seeds, bicarbonate of soda and salt to taste with the help of a  Magefesa Mixtura Bowl Blender with the set of kneading hooks. Set small butter portions and the whey slowly while kneading at 1 speed. When all ingredients are set, increase speed to 3 level and knead for about 2 or 3 min. It is not convenient to knead too much this bread which does not contain yeast.
If the dough is too sticky, add powdered flour. Pour the dough on a table coated with flour; knead it lightly into a ball. Set the dough on a baking sheet coated with nonstick baking paper, make some cuts on the surface with a sharp knife and let it rest for 5 minutes. Bake it to 392ºF for about 25 or 30 min. If you realize during the first 15 minutes that the bread is heating too much, bring the temperature down to 365º or 374º F. Let the bread rest on a baking rack so that the crust stays crisp.
Whey may be found at hypermarkets. If we do not find it, it may be substituted by the same milk quantity with some lemon or vinegar and we let it rest for 20 minutes. Pastry flour behaves better with fat dough without yeast as it has low gluten content.