-
1
Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl.
-
2
Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.)
-
3
Remove from the heat and stir in the buttermilk.
-
4
Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes.
-
5
Add the eggs and beat an additional 2 minutes, then stir in the raisins.
-
6
Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough.
-
7
(Heaviness indicates too much flour and the bread will not rise correctly.)
-
8
Let rest for 5 minutes.
-
9
Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes.
-
10
Cover with the mixing bowl and let rest for 30 minutes.
-
11
Punch the dough down and divide in half.
-
12
Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle.
-
13
Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges.
-
14
Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size).
-
15
Place on a greased baking sheet.
-
16
Brush with oil and repeat for the second batch of dough.
-
17
Cover and let rise in a warm place until almost doubled, about 30 minutes.
-
18
Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped.
-
19
Remove from the baking sheet and cool on wire racks for 20 minutes.
-
20
Frost with the vanilla icing if desired.
-
21
VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth.
