3 to 3 1/2 c. unbleached flour
1/2 c. sugar
2 pkg. active dry yeast
2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. milk
1/4 c. cooking oil
4 c. whole wheat flour
1 c. rolled oats
1 c. raisins

In large mixer bowl, combine 2 cups unbleached flour, sugar, yeast, salt, cinnamon and nutmeg.

Combine milk, oil, 3/4 cup water in small saucepan; heat until very warm. Add warm liquids to the flour mix; beat at medium speed with electric mixer for 4 minutes.

Stir in whole wheat flour, rolled oats, raisins, and as much remaining unbleached flour as possible.

Knead in enough unbleached flour to make moderately stiff dough for about 5 minutes.

Turn once in greased bowl; cover and let rise until double.

Punch down dough, divide it in half. Cover and let rest 10 minutes. Shape into 2 loaves; place in greased 9 x 5 pan. Let rise. Bake 40 to 45 minutes at 350 degrees.