DOUGH:

¼ Cup whole wheat flour

¼ Cup honey

¾ Teaspoon salt

¼ Cup margarine

½ Cup thick oat flakes or rolled oats

1 Cup + 2 Tablespoons boiling water

1½ Teaspoons instant yeast

½ to ¾ Cup golden raisins

2½ to 2¾ cups all-purpose flour

FILLING MIXTURE:

¼ Cup granulated sugar

1½ Teaspoon cinnamon

Dissolve yeast in warm water. Stir together the whole wheat flour, honey, salt, margarine, rolled oats and boiling water. Let the mixture cool to lukewarm (105 - 115° F). Then add all-purpose flour and yeast.

Program bread machine for "manual" or "dough" and press start. Examine dough about midway through kneading cycle; it should be smooth, not gnarly. Adjust with additional water or flour, if needed. About 5 minutes before the final kneading cycle, add raisins. Allow machine to complete cycle.

Transfer dough to a lightly greased work surface and roll dough into a 10"x18" rectangle. Sprinkle cinnamon mixture over dough and starting at short-end, roll it into a fairly tight log. Tuck ends under and transfer to a 9"x5" loaf pan. Cover the pan and allow it to rise about 1 hour or until it has nicely crowned above the rim of the pan.

Bake in a preheated 350° F oven for 35-40 minutes or until thermometer inserted in the center of the loaf registers 190° F. Check the bread after 20 minutes and if it appears to be browning too quickly, tent it loosely with aluminum foil. Remove bread from oven when done and after several minutes transfer it to a wire rack to cool completely.

Yield: 1 loaf