Raisin Bread

We had a great class yesterday. Here is the recipe for our first bread:
3 cups of warm water (if you want to add milk that has been warmed you can do that)
1/2 cup powdered milk
4 1/2 cups of whole wheat ground flour
2 Tablespoons of yeast
1/2-3/4 cup honey, sugar or xagave
1 cube of softened butter (1/2 cup)
2 teaspoons of salt
2 eggs
4 cups of white high gluten unbromated flour (or 4 cups of flour and 1 Tablespoon of Vital wheat gluten)
1 Tablespoon of cinnamon
1/2 teaspoon of nutmeg

1 1/2 to 2 cups of raisins depending on how much you love raisins.

Get your Bosch Mixer out to which the dough hook and splash ring have been put in place. Add your warm water, ground wheat flour and yeast to bowl and mix.  Next put in your honey, softened butter, salt and eggs. Mix and add the white flour plus your cinnamon and nutmeg. If it is still to sticky you can add another 1/2 cup of white flour. Knead for 7 minutes.  Add raisins the last minute. You will get 3 loaves of bread. Your 10" loaves.  Let rise for 1 hour or until the bread raises above the pan about 1 1/2 inches.  Bake on 350 for 30 minutes.