Try This at Home: How to Make Whole-Wheat Cinnamon-Raisin Bread

Make the Dough: First, measure out 1 1/4 cups very warm water and check the temperature. It should be 120 degrees to 130 degrees.

Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.

Let It Rise: Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature.

After 1 hour and 30 minutes the dough will have nearly doubled in size. While this is happening, soak the raisins. Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.