Brandied Raisin Bread

1-1/2 C raisins
3/4 C ginger-flavored brandy
2 C skim milk, scalded
7 pkg (1/4 oz each) yeast
1 T honey
3 C whole-wheat flour
3-1/2 C all-purpose flour
2 T canola oil
1 tsp salt

Plump raisins in brandy for 48 to 72 hours, stirring occasionally (most of the brandy will be absorbed). Combine milk, yeast, and honey in a large mixing bowl. Allow to rest for 5 minutes. Stir the two flours together. When the yeast begins to foam, stir in 3 O of flour mixture. Cover with a towel and allow the dough to rest in a warm place until doubled in size, about 1 hour. Stir oil, salt, raisins, and any unabsorbed brandy into the dough. Mix in 3 C of flour. Transfer the dough to a lightly floured work surface and knead the dough until it is smooth and elastic, about 10 minutes. Add more flour as needed to keep the dough from sticking. Divide the dough in half and form into 2 loaves. Place each loaf in a nonstick 9 x 5 inch bread pan. Cover and allow to rise for 1 hour.

Bake at 375° for 50 minutes, or until the bread is browned.