2 c  Whole Wheat Flour; Stirred
1/4 c  Sugar
2 pk Active Dry Yeast; OR
2 tb Active Dry Yeast; Bulk
1 ts Salt
2 ts Cinnamon; Ground
3/4 c  Water
1/3 c  Butter Or Regular Margarine
1/2 c  Buttermilk
2    Eggs; Lg
1 1/2 c  Raisins; Golden
2 1/2 c  Unbleached Flour; Sifted
Vegetable Oil

VANILLA FROSTING
2 c Confectioners Sugar
1/4 ts Vanilla
2 1/2 tb Milk

NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on
Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt
and cinnamon together in a large mixing bowl. Heat the water and butter
in a saucepan over low heat to very warm (120-130 degrees F.). Remove
from the heat and stir in the buttermilk. Add to the flour-yeast mixture
and beat, with an electric mixer on medium speed, until smooth, about 2
minutes. Add the eggs and beat an additional 2 minutes, then stir in the
raisins. Gradually add the remaining 1/4 cup of whole wheat flour and
enough white flour to make a stiff but light dough. (Heaviness indicates
too much flour and the bread will not rise correctly.) Let rest for 5
minutes. Turn the dough out onto a lightly floured surface and knead
until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let
rest for 30 minutes. Punch the dough down and divide in half. Let rest
10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at
the 7-inch side, roll up tightly like a jelly roll and seal the edges.
Tuck the ends under to form rounded edges, (the loaf should be about 7 X
3-inches in size). Place on a greased baking sheet. Brush with oil and
repeat for the second batch of dough. Cover and let rise in a warm place
until almost doubled, about 30 minutes. Bake in a preheated 375 degree F.
oven for 25 minutes or until the loaves sound hollow when tapped. Remove
from the baking sheet and cool on wire racks for 20 minutes. Frost with
the vanilla icing if desired.
VANILLA ICING:
Combine the sugar, vanilla, and milk in a bowl and beat until smooth.