Recipe for Whole Wheat Raisin Loaf


2 cup (up to 3 c) flour
1/2 cup sugar
3 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 pkg active dry yeast
2 cup milk
3/4 cup water
1/4 cup oil
4 cup whole wheat flour
1 cup rolled oats
1 cup raisins
1 tablespoon butter, melted
1 teaspoon sugar (opt.)


Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 c flour, 1/2 c sugar, salt, cinnamon, nutmeg and yeast; mix well. In medium saucepan, heat milk, water and oil until very warm (120 to 130 degrees). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour, rolled oats, raisins and an additional 1/4 to 3/4 c flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1/4 to 3/4 c flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 20 to 30 minutes. Grease two 8 x 4 or 9 x 5 inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into loaves. Place in greased pans. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 375 degrees. Uncover dough. Bake 40 to 50 minutes or until deep golden brown and loaves sound hollow when lightly tapped. If loaves become too brown, cover loosely with foil last 10 minutes of baking. Immediately remove from pans; cool on wire racks. Brush tops of loaves with butter; sprinkle with 1 t sugar.

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