Whole Wheat Cinnamon Raisin Bread (bread machine)
Source: Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway

For a 1 pound loaf:
5/8 to 3/4 cup buttermilk
1 egg
3/4 teaspoon salt
1/4 cup butter or margarine
2 tablespoons brown sugar
1 cup whole wheat flour
1 1/4 cups bread flour
2 tablespoons gluten, optional
1/2 cup raisins
3/4 teaspoon cinnamon
1 to 1 1/2 teaspoons active dry yeast

For a 1.5 pound loaf:
7/8 cup to 1 cup plus 1 tablespoon buttermilk
1 egg
1 teaspoon salt
1/3 cup butter or margarine
3 tablespoons brown sugar
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons to 3 tablespoons gluten (optional)
2/3 cup raisins
1 teaspoon cinnamon
2 teaspoons active dry yeast

Place all ingredients in bread pan, select Light Crust setting, and press Start. After baking cycle ends, remove from pan, place on cake rack, and allow to cool 1 hour before slicing.

NOTES: Start with the least amount of milk and check bread machine during first mixing cycle, add more slowly, if necessary. The raisins will eventually soak up some of the milk so if it looks too wet at first, don't worry too much. Too much milk will make the bread very wet and heavy, though.