Raisin, Cinnamon and Nut Wheat Bread

This bread smells delicious. And it tastes good, too. It works well for French toast.


Raisin, Cinnamon and Nut Wheat Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 Tbsp. brown sugar
1/2 cup non-fat dry milk
2 Tbsp. butter
2 cups whole wheat flour
2 cups bread flour
3/4 cup raisins
3/4 cup chopped walnuts

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast, salt, cinnamon, sugar and milk. Let stand 5 minutes. Bead in butter and whole wheat flour until smooth. Cover and let stand 15 minutes.

Slowly add bread flour until a soft dough forms. Knead dough until it pulls away from the sides and is smooth, springy and soft to the touch. Knead in raisins and walnuts. Remove dough hook, cover bowl and let dough rise until doubled, about 1 hour.

Lightly grease two medium loaf pans. Punch dough down onto lightly floured surface, and divide and shape into two oblong loaves. Place in bread pans, smooth side up. Cover and let rise until almost doubled, about 45 to 60 minutes.

Bake at 375ºF 30 to 35 minutes until loaves are golden. Remove from pan and cool on wire racks.