- 1 (.25-ounce) package or 5 teaspoons active dry yeast
- 1/2 cup warm water (110°F)
- 1 1/2 cups warm milk (110°F)
- 1/2 cup (1 stick) butter, melted
- 1/3 cup honey
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 teaspoons white sugar
- 2 eggs
- 3 cups whole wheat flour
- 3 1/2 cups all-purpose flour
- 2 cups raisins
- 1 cup chopped walnuts
- 1 egg white
- 2 tablespoons cold water
- In a mixing bowl, dissolve yeast in the warm water until foamy, about 5 minutes. Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
- Place raisins in a bowl of tepid tap water. Let soak until needed.
- Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to coat. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour.
- Grease two 8.5″ x 4.5″ loaf pans.
- Punch dough down. Turn out onto the lightly floured surface; sprinkle with raisins and walnuts and knead them in. Divide dough in half.
- Roll dough into loaves, keeping raisins folded inside.
- Place loaves into greased loaf pans. Cover and let rise until doubled, about one hour.
- Preheat oven to 375°F.
- Beat egg white and cold water; brush over loaves.
- Bake at 375°F for 40 minutes or until golden brown. If top browns too quickly, cover loosely with foil for the last 15 minutes.
- Remove from pans to wire racks to cool.