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1
Mix the yeast with 1/2 cup of the water and a pinch of brown sugar in a large bowl, and set aside about 5 minutes.
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2
After 5 minutes, stir in the remaining water, the milk, the remaining brown sugar, the salt and 2 tablespoons of the oil.
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3
Gradually stir in 4 cups of the all-purpose flour.
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4
Mix thoroughly; then, beat in a mixer or a food processor until smooth and springy, about 5 minutes.
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5
Mix in the whole-wheat flour, raisins and apple.
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6
Add about another cup of all-purpose flour to make a soft dough.
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7
By hand or with a dough hook on an electric mixer knead the dough for about 8 minutes, adding additional all-purpose flour to make a dough that is soft, smooth and not sticky.
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8
Lightly oil a bowl with 1/2 tablespoon of the remaining oil, and place the dough in it, turning the dough to coat it completely.
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9
Cover, and allow to rise until doubled, about 1 1/2 hours.
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10
Punch the dough down and divide in two.
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11
Divide each of these portions in three and form into balls.
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12
Use the remaining oil to grease two loaf pans, 9 by 5 by 3 inches.
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13
Place three balls of dough side by side in each pan, cover with a clean towel and allow to rise until almost doubled, about 45 minutes.
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14
Preheat oven to 350 degrees.
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15
Bake about 45 minutes, until the loaves are lightly browned and sound hollow when thumped on the bottom.
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16
Allow to cool at least 45 minutes before cutting.
