Whole Grain Cinnamon Raisin Bread

The Peter Reinhart's whole grain book, I wanted to try the cinnamon raisin bread recipe, so I did, but what I found was that in the process he uses, the raisins break up and hardly are seen. So, I figured that if I use my normal bread recipe, similar to trainermomma's, I would get similar, if not better results.  I LOVE the bread!  I first made it at my parents, and it got scarfed really fast.  Its so yummy!  I just made some more yesterday, but gave it away to some women I visit every month for church.  Today I might go get raisins and make some more, that stuff is seriously addicting!  Its especially delicious when used for toast.  I don't know the calorie count for which I am sorry, but it is so tasty!

What you need:
a favorite whole wheat bread dough
1 cup of raisins for each loaf you want to make(either regular or golden, yesterday I used golden)
3/4 cup chopped pecans or walnuts for each loaf you want to make
cinnamon sugar- 3 tbs sugar to 2 tsp cinnamon, for each loaf

Directions:
1. After your bread has been kneaded to the correct consistency, at the raisins and chopped nuts and knead until fully mixed in.
2. Roll out the dough for one loaf into an 8x8 square.  Sprinkle the cinnamon-sugar mixture over the top, and then roll the loaf up, and put it in the  loaf pan.
3. Let it rise till the dough crests a few inches over the top of the pan.  Thirty minutes before you cook the loaf, turn your oven on to 350 degrees to preheat.
4.  Bake the bread for 15 minutes, then turn 180 degrees, and cook for another 10-15 minutes, or until browned on top and sounds hollow when you thump the bottom.
5. Let the bread completely cool before you cut into it.  That will stop the dough from being gummy, but if you can't resist, eat some warm, it still tastes good.

Hope you enjoy!