Katie, this recipe doesn't have raisins, but you can add them before you roll the loaves if you want them in there. This recipe works every time.
You DO know that in bread recipes, the amount of flour that is specified is always a generalization, don't you? You never want to add more flour than is necessary. If your dough is too dry, you will need to add moisture to it.
The other caveat I should mention is that you cannot knead whole wheat dough too long. 20 minutes is always a good idea.
Cinnamon Swirl
makes 3 loaves
1 1/2 cups scalded milk
1/2 cup unsalted butter
2 teaspoons sea salt
1/2 cup honey
2 tablespoons dry yeast
1/2 cup lukewarm water
2 large eggs, beaten
About 9 cups flour, half whole wheat, half unbleached
Dark brown sugar
Ground cinnamon
1. Pour scalded milk over butter, salt and honey. Cool. Dissolve yeast in lukewarm water and let stand until it bubbles (about 5 minutes). Add yeast and beaten eggs to cooled milk. Gradually add flour, beating it in thoroughly. Do not add any more flour than is necessary to make an easily handled dough. The bread should be light and tender.
2. Turn out onto a lightly floured board and knead until smooth and elastic. Place in a greased bowl, cover with a tea towel, and let rise until double in bulk (about 1 1/2 hours).
3. Punch down and turn out onto a lightly floured board. Cut dough into three pieces. Roll a portion of the dough 1-inch thick, spread with melted butter and sprinkle liberally with brown sugar and cinnamon. (Chopped nuts and/or raisins may also be added at this time, if desired.) Roll as for jelly roll and place in well oiled 9x5x3-inch bread pan, with seam at the bottom. Repeat with the remaining two-thirds of the dough.
4. Let rise in a warm place, free from drafts until doubled. Heat oven to 425 degrees F.
5. Bake loaves in the preheated oven for 10 minutes, then lower heat to 350 degrees F. and bake 40 minutes longer, or until bread is done.
6. Remove from oven. Cool 10 minutes, then remove from pans and cool on racks.