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1
In small saucepan, heat lowfat milk till bubbles form around edge of pan; remove from heat.
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2
Add in sugar, salt, 1/4 c. butter, and honey; stir till butter melts.
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3
Cold to lukewarm.
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4
If possible, check temperature of hot water with thermometer.
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5
Sprinkle yeast over water in large bowl, stirring till dissolved.
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6
Stir in lowfat milk mix.
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7
Add in All-Purpose flour and 2 1/2 c. whole wheat flour; and raisins; beat with wooden spoon till smooth-about 2 min.
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8
Gradually add in remaining whole-wheat flour, mixing in the last of it with hands till dough leaves side of bowl.
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9
Turn out dough onto lightly floured board.
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10
Cover the bowl and let rest 10 min.
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11
Knead till smooth and elastic-10 min.
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12
Place in lightly greased large bowl, turn dough to bring greased side up.
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13
Cover with towel; let rise in hot place, free from drafts till double in bulk-about 1 1/2 hrs.
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14
When 2 fingers poked into dough leave indentions, the rising is sufficient.
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15
Punch dough down with fist; turn out onto lightly floured board or possibly pastry cloth.
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16
Divide in half.
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17
Shape each half into smooth ball; cover with towel; let rest 10 min.
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18
Shape each portion into 1 loaf and place in lightly greased 5 x 3 pan.
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19
Let rise till double in bulk; about 1 1/2 hrs.
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20
Bake at 400 degrees till top is well browned and sound hollow when tapped.
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21
Remove from pans immediately.
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22
Cold on rack.
