Whole-Wheat Nut Bread

(Yields 1 large loaf or 2 smaller loaves)

2 packages active dry yeast
2tablespoons granulated sugar
1 1/2 cups warm water (100 to 115 degrees approximately)
4 cups whole wheat flour
1 3/4 to 2 cups all purpose flour, or more if needed
1 tablespoon salt
3/4 cup milk
1/2 cup honey
2 tablespoons melted butter
1/4 cup pine nuts, toasted for 3 minutes
1/4 cup raisins, preferably soaked in a little sherry or cognac

-Combine the yeast and the sugar in 1/2 cup of the warm water, and let proof.
-Combine with the flours and salt in a large mixing bowl.
-Make a well in the flour mixture and add the remaining cup warm water, the milk and the honey.
Blend well, adding additional all purpose flour if the dough seems too sticky and soft to knead.
-Add melted butter.
-Turn out onto a floured surface and knead until smooth and elastic, about 10 to 12 minutes.
-Place the dough in a large buttered bowl and turn to coat with butter on all sides.
-Cover and let rise in a warm, draft-free place until doubled in bulk.
--------------------------------------------------------------------------------Punch the dough down and knead in the nuts and the raisins.
-Divide into two pieces, form into two loaves, and place in well buttered 9x5x3 inch loaf tins, or else form one large loaf and bake in a buttered 12 inch tin.
-Cover and let rise again until doubles in bulk.
-Bake in a preheated 425 degree oven for 10 minutes, then reduce heat to 350 degrees and continue baking for 25 to 30 minutes, or until the bread sounds hollow when tapped with the knuckles.
-Cool on a rack.