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1
In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt.
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2
Set aside.
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3
In a small bowl, combine the warm water and yeast.
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4
Let the mixture rest for 5 minutes until foamy.
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5
In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes.
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6
Beat in the eggs, 1 at a time.
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7
Beat in the yeast mixture.
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8
With the machine running on low speed, gradually add the flour mixture until a ball of dough forms.
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9
Remove the paddle attachment and attach a dough hook.
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10
(If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.)
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11
Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary).
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12
Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer.
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13
Transfer the dough to an oiled bowl and cover with plastic wrap.
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14
Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
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15
Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan.
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16
Punch the center of the dough to deflate it.
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17
Place the dough on a lightly floured work surface and knead for 3 minutes.
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18
Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan.
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19
Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
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20
Place an oven rack in the center of the oven.
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21
Preheat the oven to 350 degrees F.
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22
Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes.
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23
Cool for 10 minutes.
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24
Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
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25
Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.
