Traditional Method

In a large mixer bowl, combine 3 cups bread flour, yeast, sugar, salt, and zest. Heat water, milk, and oil to 120° to 130°F: add to flour mixture. Blend at low speed until moistened; add eggs; beat 3 minutes on medium speed. By hand, stir in whole wheat flour, walnuts, raisins and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.
 

Place dough in lightly oiled bowl and turn to grease top. Cover;let rise until dough tests ripe.  Punch down dough. Divide into 2 parts. On a lightly floured surface roll or pat each into a 14 x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pans. Cover; let rise until indentation remains after lightly touching the side of loaf. Bake in preheated 375°F oven for 35 to 40 minutes until golden brown. Remove from pans; cool. When bread is cool, drizzle with Orange Glaze.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.