Pumpernickel Raisin Bread Recipe

Pour boiling water water over raisins and let set 15 min. Meanwhile, mix yeast, flours, dry milk and salt in large bowl. Reserve 1/2 c. white flour. Add water, molasses and oil. Beat with elec. mixer at med. speed 3 or 4 minutes. Stir in remaining flour to make a stiff dough. Stir in well drained raisins. Cover and let rise, for about 45 minutes or till double. Stir down. Spoon into greased 5 x 9 loaf pan, pushing into corners. Let rise again till double, about 35-40 min. Bake at 375 for 40 min, or till bread sounds hollow when tapped on bottom. Cool on wire rack.