1 c. golden raisins
2 tbsp. lemon juice
3 - 3 1/2 c. bread flour
2 pkgs. active dry yeast
2 tsp. baking powder
2 c. buttermilk
1/3 c. honey
3 tbsp. butter
2 c. whole wheat flour
2 tbsp. honey
2 tbsp. butter, softened
1/2 tsp. ground cinnamon

Combine raisins and lemon juice and let stand for 30 minutes. Drain. Combine 2 cups bread flour, yeast and baking powder. Heat buttermilk, 1/3 cup honey and 2 teaspoons salt until very warm (120 to 130 degrees) and butter is almost melted; stir constantly. Stir heated mixture into dry ingredients in large mixer bowl. Beat on low speed 30 seconds. Beat 3 minutes on high.

Add whole wheat flour, drained raisins and as much of remaining bread flour as you can with a spoon. Knead in enough flour to make a smooth, elastic, moderately stiff dough (6 to 8 minutes). Cover and let rest for 10 minutes.

Combine 2 tablespoons honey, 2 tablespoons butter and cinnamon. Punch down dough. Divide in half. Roll out half of dough into a 12"x8" rectangle. Brush with half of the honey mixture.

Starting at the 8" side, roll up dough tightly. Seal edges and fold underneath. Place loaf, seam side down, in a greased 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Repeat with remaining dough.

Cover; let rise until doubled (3/4 to 1 hour). Bake in a 350 degree oven 40 minutes; cover with foil last 10 minutes if it gets too brown. Cool. Brush with melted butter. Makes 2 loaves.