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1
Pour 1 1/2 cups warm (105 to 115F) water into a large warmed mixing bowl.
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2
Add the yeast and sugar; stir and let stand for 5 minutes, until the yeast begins to bubble.
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3
Add the cinnamon, salt, butter, and whole wheat flour.
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4
Beat until smooth.
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5
Stir in 1 cup bread flour and mix until blended.
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6
Cover and let stand for 15 minutes.
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7
Stir in the remaining 1 cup bread flour to make a smooth dough.
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8
Turn the dough out onto a lightly floured board and knead, adding flour if necessary, for about 5 minutes, until smooth and springy.
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9
Knead in the raisins and nuts.
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10
Wash the bowl, grease it, and place the dough back in the bowl.
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11
Turn it over to grease the top.
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12
Cover and let it rise until doubled, about 1 hour.
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13
Shape into a smooth round loaf and place smooth side up onto a lightly greased rimless baking sheet.
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14
Cover and let rise in a warm place for 45 to 60 minutes or until almost doubled.
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15
Position the oven racks so that the top rack is in the center of the oven.
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16
Preheat the oven to convection bake at 325F.
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17
Bake on the center rack of the oven for 30 to 35 minutes or until a wooden skewer inserted into the center of the bread comes out clean and dry.
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18
Remove the bread from the baking sheet and cool on a wire rack.
