Whole Wheat Cinnamon Raisin Bread

This bread is so good, and so much healthier for you than store bought cinnamon raisin bread!

Dee-lish toasted in thick slabs or made into French Toast.

• 2 cups bread flour, plus more for dusting (regular flour is fine)
• 2 cups whole-wheat flour
• 1/4 cup nonfat dry milk
• 1 large egg
• 2 tablespoons canola oil, plus more for brushing
• 3 tablespoons honey
• 2 teaspoons salt
• 1 tsp each nutmeg, allspice
• 1 1/2 teaspoons instant dry yeast
• Cooking spray
• 1 cup raisins
• 3 Tbs. ground cinnamon (divided), plus extra for sprinkling
• hefty 1/3 cup packed dark brown sugar

1. Measure out 1 1/4 cups warm water (105 -110 degrees). Pour yeast and warm water into bowl of stand mixer fitted with dough hook, let sit 10 minutes, or until frothy.
2. Combine both flours, the dry milk, egg, canola oil, honey, salt, 1 Tbl cinnamon, allspice, nutmeg, and approximately half the raisins (no need to measure) into the bowl. 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.
3. Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes. 
4. Soak the rest of raisins in boiling water until plump, about 30 minutes. Drain and pat dry.
5. Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
6. Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 10-inch square. Brush each square with canola oil, then sprinkle with the 2 Tbs. cinnamon, brown sugar and raisins.
7. Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 2 hours, 30 minutes.
8. Preheat the oven to 375 degrees F. Brush the loaves with canola oil, sprinkle with cinnamon and a pinch of sugar  and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.