Whole Wheat Raisin Loaf
2-3 cups All Purpose/Unbleached Flour
1/2 cup sugar
3 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 pkg. active dry yeast
2 cups milk
3/4 cup water
1/4 cup oil
4 cups Whole Wheat Flour
1 cup rolled oats
1 cup raisins
1 tbls. margarine or butter; melted
1 tsp. sugar, if desired
Lightly spoon flour into measuring cup, level off. In large bowl, combine 1 1/2 cups flour, 1/2 cups sugar, salt, cinnamon, nutmeg and yeast; mix well.  In medium saucepan, heat milk, water and oil until very warm (120 to 130 F).  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 cup flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in remaining 1/4 to 3/4 cup 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 F) until light and doubled in size, 20-30 minutes.

Grease two 8x4 or 9x5 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, 30-45 minutes.

Heat oven to 375 F. Uncover dough.  Bake 40-50 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 margarine; sprinkle with 1 tsp. sugar, if desired.

2 (16-slice) loaves

HIGH ALTITUDE - Above 3500 feet: No change.
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