Whole Wheat Raisin Loaf - cooking recipe

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

Preparation

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.