| 1 | Note: the amount of flour can vary from 2 ?to 2 ?cups depending on stir 1 ?cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. |
| 2 | Heat the water and butter in a saucepan over low heat to very warm (120-130 °F).. |
| 3 | Remove from the heat and stir in the buttermilk. |
| 4 | Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. |
| 5 | Add the eggs and beat an additional 2 minutes, then stir in the raisins. |
| 6 | Gradually add the remaining ?cup of whole wheat flour and enough white flour to make a stiff but light dough. |
| 7 | (heaviness indicates too much flour and the bread will not rise correctly). |
| 8 | Let rest for 5 minutes. |
| 9 | Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. |
| 10 | Cover with the mixing bowl and let rest for 30 minutes. |
| 11 | Punch the dough down and divide in half. |
| 12 | Let rest 10 minutes, then roll each half to a 12 x 7-inch rectangle. |
| 13 | Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. |
| 14 | Tuck the ends under to form rounded edges, (the loaf should be about 7 x 3-inches in size). |
| 15 | Place on a greased baking sheet. |
| 16 | Brush with oil and repeat for the second batch of dough. |
| 17 | Cover and let rise in a warm place until almost doubled, about 30 minutes. |
| 18 | Bake in a preheated 375 °F. |
| 19 | Oven for 25 minutes or until the loaves sound hollow when tapped. |
| 20 | Remove from the baking sheet and cool on wire racks for 20 minutes. |
| 21 | Frost with the vanilla icing if desired. |
| 22 | Vanilla icing: combine the sugar, vanilla, and milk in a bowl and beat until smooth. |
