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1
Combine 2 cups of all-purpose flour (spooning lightly to measure) the sugar, salt, cinnamon, nutmeg and yeast in a large bowl.
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2
Heat milk, water and oil in a medium size sauce pan until very warm (120 to 130-degrees).
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3
Pour into dry ingredients.
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4
Beat mixture with electric mixer on medium speed 4 minutes or until well blended.
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5
Add whole wheat flour, oats and raisins; beat with a wooden spoon until blended.
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6
Beat in enough of the remaining white flour to make a soft dough.
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7
Turn dough out onto a light floured surface.
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8
Kneed until smooth and elastic, about 5 minutes, using only enough of the remaining white flour to keep the dough from sticking.
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9
Place dough into a large buttered bowl; turn to bring buttered side up and cover with a cloth.
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10
Let rise in a warm place, away from drafts, until double in volume, about one hour.
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11
Grease two loaf pans.
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12
Punch down dough; divide in half; shape into loaves.
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13
Place loaves in pans; brush tops with melted butter.
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14
Cover and let rise in a warm place until double, about 30 minutes.
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15
Bake at 375-degrees for 40 minutes and loaves sound hallow when tapped with fingers.
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16
Remove from pans to wire rack and brush with butter.
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17
Let cool.
