Slowly pour liquid ingredients into flour mixture in mixing bowl and beat with paddle or beaters for 4 minutes on medium speed. Add whole wheat flour, raisins and remaining bread flour a small amount at a time, and knead with dough hook for 6-7 minutes or until smooth and elastic.

Form a ball and place dough in a greased bowl, turning to grease dough all around to prevent drying. Cover and allow to rise in a warm place, free from draft, until dough has doubled in volume.

Turn dough onto lightly floured work surface. Press air bubbles out of dough to deflate. Knead for 1-2 minutes.

Roll out into a 14 x 7-inch rectangle. Beginning with the shorter side of the rectangle, roll up tightly, pressing dough into a log shaped roll. Pinch edges together and press ends to seal. Place in greased 9 x 5-inch loaf pan.

Cover loosely and allow to rise until doubled in size.

Bake in a preheated 375°F oven for 30 to 40 minutes or until loaf sounds hollow when tapped on bottom (about 190°F).

Turn bread out from pan and cool on a wire rack.

Servings: 16