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1
Stir 1 1/4 cups water and yeast in large bowl to blend.
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2
Stir in warm milk, honey, and salt, then melted butter.
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3
Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated.
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4
Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended.
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5
Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated.
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6
Mix in raisins and walnuts.
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7
Cover bowl with plastic wrap.
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8
For do-ahead version: Refrigerate dough overnight.
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9
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough).
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10
Spray 9x5x3-inch metal loaf pan with nonstick spray.
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11
Transfer dough to prepared pan, being careful not to deflate dough.
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12
Cover loaf pan loosely with plastic wrap.
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13
Let rise in warm draft-free area until dough is puffed and almost reaches top of pan, about 45 minutes for refrigerated dough and 20 minutes for room-temperature dough.
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14
Meanwhile, position rack in center of oven and preheat to 500F.
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15
Generously spray inside of oven with water (about 8 sprays); immediately place bread in oven.
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16
Lower oven temperature to 400F and bake bread until top is deep brown and crusty and tester inserted into center comes out clean, about 45 minutes.
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17
Cool in pan on rack 10 minutes.
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18
Turn bread out onto rack and cool completely.
