Whole Wheat Raisin Loaf

My mother introduced this loaf to my family 20 years ago. It was a favorite bread during the holidays and became a favorite at our Bed and Breakfast as the bread in our Creamcheese and Banana Slice French Toast Sandwiches.

• Ready In: 2 hrs 25 mins
• Yields: 2 loaves

Ingredients

• 3 -3 1⁄2 cups  unsifted all-purpose flour or 3 -3 1⁄2 cups unbleached all-purpose flour
• 1⁄2 cup sugar
• 3  teaspoons salt
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon nutmeg
• 5  teaspoons active dry yeast
• 2  cups milk
• 3⁄4 cup water
• 1⁄4 cup  vegetable oil
• 4  cups whole wheat flour
• 1  cup quick oats
• 1  cup raisins
•  melted butter

Directions

1. Combine 2 cups of all-purpose flour (spooning lightly to measure) the sugar, salt, cinnamon, nutmeg and yeast in a large bowl.
2. Heat milk, water and oil in a medium size sauce pan until very warm (120 to 130-degrees).
3. Pour into dry ingredients.
4. Beat mixture with electric mixer on medium speed 4 minutes or until well blended.
5. Add whole wheat flour, oats and raisins; beat with a wooden spoon until blended.
6. Beat in enough of the remaining white flour to make a soft dough.
7. Turn dough out onto a light floured surface.
8. Kneed until smooth and elastic, about 5 minutes, using only enough of the remaining white flour to keep the dough from sticking.
9. Place dough into a large buttered bowl; turn to bring buttered side up and cover with a cloth.
10. Let rise in a warm place, away from drafts, until double in volume, about one hour.
11. Grease two loaf pans.
12. Punch down dough; divide in half; shape into loaves.
13. Place loaves in pans; brush tops with melted butter.
14. Cover and let rise in a warm place until double, about 30 minutes.
15. Bake at 375-degrees for 40 minutes and loaves sound hallow when tapped with fingers.
16. Remove from pans to wire rack and brush with butter.
17. Let cool.