Nutty, oatty, cinnamon, raisin bread

Happy Friday everyone! I decided to share one more bread recipe before moving on into a different category. This time of year, hot tasty bread is comforting, and the smell can cheer even the saddest soul, especially this nutritious hearty breakfast bread. I also like a slice toasted with honey and peanut butter for lunch. Again, this is in the machine, but as with all bread machine recipes, you can just as easily make it in the traditional manner.

12 ounces water, 80 degrees
2 cups bread flour
1 3/4 cups whole wheat flour
3/4 cups oats (old fashioned, not instant)
2 Tbs. dry milk
2 Tbs. packed brown sugar
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 pkg. yeast or 2 tsps rapid rise bread yeast
2 Tbs. butter

1 cup raisins (do not use the "better for baking" raisins; too much moisture)
1/2 cup nuts of your choice (I used walnuts)

Place ingredients, through butter, in bread machine according to manufacturers instructions. Add raisins and nuts when your machine indicates to add. (Mine makes a buzz sound; if yours has no indicator, you can add them at the beginning, but the raisins will be very finely chopped and not as noticeable. Also, if you add in the beginning, place around the top of the ingredients along the edge. If doing as a timer baked bread, be sure raisins do not sink to the bottom as they will become water logged before the process begins, so again, layer lightly around the upper edges.)

Bake on Whole Wheat setting at medium or light. I think the dark setting will make it tough around the edges.
You will not believe how great your kitchen smells while this bread is busy baking! Enjoy!