Multigrain Raisin Bread

• 2 cups raisins
• 1-1/2 cups water
• 1/2 cup old-fashioned oats
• 1 tablespoon active dry yeast
• 1-1/4 cups warm water (110u0b0 to 115u0b0)
• 1/4 cup honey
• 2 eggs
• 3/4 cup nonfat dry milk powder
• 2 teaspoons salt
• 1-1/2 teaspoons ground cinnamon
• 2 cups whole wheat flour
• 3 to 3-1/2 cups all-purpose flour

1. In a small saucepan, bring raisins and water to a boil. Reduce heat; cover and simmer for 5 minutes. Drain, reserving 1/2 cup liquid. Stir oats into reserved liquid; set raisins and oat mixture aside.
2. In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add the eggs, milk powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat mixture. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a firm dough. Stir in raisins (dough will be sticky).
3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
5. Bake at 350u0b0 for 40-45 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool.

raisins, water, oldfashioned oats, active dry yeast, warm water, honey, eggs, nonfat dry milk powder, salt, ground cinnamon, whole wheat flour, flour

Taken from www.tasteofhome.com/recipes/multigrain-raisin-bread/ (may not work)