Categories: Breads 
      Yield: 1 servings 
  
           -Joyce Burton 
  1 1/4 c  Buttermilk 
      2 tb Sugar 
      2 tb Canola oil* 
      1 ts Salt 
      1 tb Cinnamon 
      2 c  Whole wheat flour 
  1 1/2 c  Bread flour 
      1 tb Vital gluten 
      2 ts Red Star Active Yeast 
      1 c  Raisins; floured 
  
  *I may have used only 1 tablespoon of the oil (can't remember). 
   
  Since I like a lighter crust, I made this in my Zoji on the "Basic White 
  Bread" setting with baking degree set on "Light," instead of on the "Raisin 
  Bread Setting." I floured the raisins and added them 30 minutes after the 
  kneading started. 
   
  I know I had to add additional water, until the dough "looked right," but I 
  didn't measure it.  I may have added as much as one-fourth cup. 
   
  This made a beautiful loaf....almost to the top of the pan.  The next time 
  I make it, I'll try to remember to write down the amounts!