Whole Wheat Raisin Loaf

READY IN: 2hrs 25mins
YIELD: 2 loaves




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