1 ½ cups (210g) Cascade Milling Organic Whole Wheat Flour

1 ½ cups (192g) Cascade Milling Organic All-Purpose Flour

3 Tbsp (42g) olive oil

1 cup (244g) milk

¼ cup (85g) honey

2 ½ tsp (9g) active dry yeast

1 tsp (7g) salt

2 tsp (6g) cinnamon powder

½ cup (73g) raisins, then soaked

***Need a 5”x9” (14cm x 23cm) bread pan.***

1. In a large mixing bowl, mix the lukewarm (90°F to 100°F) milk with the honey and the yeast. Let sit for 10 minutes until the yeast is activated and foamy.

2. Soak the raisins in warm water for 5 to 10 minutes.

3. In a large bowl, mix both Cascade Milling Organic Whole Wheat and All-Purpose flour with the salt and cinnamon. Add to the yeast mixture slowly as you mix with a dough hook. Mix so it starts forming a ball, add the olive oil and the raisins. Mix for 5 minutes. The dough should not stick to the bowl.

4. Turn on the oven to the minimum setting (usually 170°F). When the oven reaches 100°F, turn off the oven.

5. Transfer the dough to a lightly floured board and finish kneading for 2 to 4 minutes. Make sure the raisins are distributed evenly.

6. Fold and place in a greased 5”x9” (14cm x 23cm) bread pan.

7. Place the bread pan in the oven to raise for 30min or until doubled in volume.

8. Pull the bread out of the oven and pre-heat the oven to medium heat (350°F or 177°C).

9. Bake for 35-40 minutes or until the bread has a nice brown crust. The bread should feel firm and should register 190°F in the core.

10. Remove the bread from the oven and let sit for 5 minutes before taking it out of the pan and letting cool on a wire rack.

11. Serve with whipped butter, apple butter or honey