Whole Wheat Raisin Bread (or "Oh SNAP! This is good!" Bread)

Let me preface this by saying: I don't use a bread machine.  It may be psychological, but I really think it affects the taste of the bread.  It's kind of like using a cake mix when you can bake from scratch.  There's just something about the procees of kneading and rising that I really like.  Anywhoo, I'm sure you can do this with a bread machine.  I just didn't.

Whole Wheat Raisin Bread
2-3 cups of All Purpose Flour
1/2 cup white sugar
3 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 pckg. active dry yeast
2 cups milk
3/4 cup water
1/4 cup oil
2 tsps vanilla
1 tsp almond extract
4 cups Whole Wheat Flour (its hard to find, but you can find it.  Look hard in the baking aisle.)
1 cup rolled oats
1 cup raisins
1 cup brown sugar
2-3 tablespoons cinnamon

1.  In a medium saucepan, heat milk, water, and oil until very warm.  Like you can still put your finger in there, but its hot. 
2. While it's heating, mix together 1.5 cups all purpose flour, white sugar, salt, cinnamon, nutmeg and yeast.  Mix well. 
3.  When the milk mixture has heated up, add it to the flour mix.  Add in the vanilla and almond oil.  Blend at low speed until moistened.  Beat 3 minutes at medium spead.  (You should be smelling the yeasty goodness by now).
4. By hand, stir in whole wheat flour a 1/2 cup at a time.  Stir in the oats.  STIR IN THE RAISINS (I forgot to do this and had to add them later as I was kneading!) Keep adding an additional 1/4 cup all purpose flour till the dough pulls cleanly away from the sides.
5.On floured surface, knead remaining 1/2 to 3/4 cup flour in until dough is smooth and elastic (about 5 minutes).  Place dough in greased bowl, cover loosely and let rise in a warm place.  My dough LOVED the front porch during that rain we had this afternoon!  Nice and warm and humid!
6. Let rise in warm place until light and doubled in size (20-30 minutes).
7. Dump it back out on your floured surface.  Divide the dough into two.  Roll each section out into a rectangle.  Combine the brown sugar and cinnamon.  Sprinkle this generously all over the rectangles.  Then roll each up to make a loaf.
8.  Grease two 9x 5 or 8x4 loaf pans.  Place loaves in greased pans.  Cover and let rise in a warm place again (30-45 minutes).
9. Heat oven to 375.  Uncover dough.  Bake 40-50 minutes (my came out good at 40) or until loaves are deep golden brown.  If loaves brown to quickly, cover with foil. 
10.  When finished, remove immediatley from pan and let cool on a wire rack.

Take a bite.  Oh SNAP!  That's good.  You're welcome.

The taste tester approves:

PS - Bc Whole wheat flour is milled from the entire wheat kernel, including the germ, it contains fat (good fat! not the bad McDonalds kind.)  Because wheat germ contains fat, whole wheat flour and products baked with whole wheat flour supposedly go bad before white flour baked goods.  It just means you need to eat this bread super quick!  ;)