Dissolve yeast in warm water in a large bowl.

Scald milk in a microwave-safe container, about 1 minute.

Add butter, sugar, and salt to the hot milk, stirring until dissolved.

Add raisins to the milk mixture.

Combine milk mixture with yeast mixture.

Add 3/4 cup whole wheat flour, 3/4 cup all-purpose flour, and cinnamon to the yeast mixture.

Mix with a wooden spoon until combined.

Add beaten eggs and mix well.

Gradually add remaining flour to form a soft but stiff dough.

Turn dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

Spray a large bowl with cooking spray.

Place dough in the bowl, turning to grease the surface.

Cover with a dishcloth and let rise in a warm place for 1 1/2 hours, until doubled.

Punch down the dough and divide into 2 portions.

Cover and let rest for 10 minutes.

Shape into 2 loaves and place in greased 8x4x3-inch loaf pans.

Cover and let rise again for 45-60 minutes, until almost doubled.

Preheat oven to 375°F.

Bake for 25 minutes, covering with foil during the last 10 minutes if browning too quickly.

Remove loaves from pans and cool on racks.

For stand mixer: Combine yeast and warm water in mixer bowl, let rest 10 minutes.

Repeat steps 2-4.

Repeat steps 5-7.

Attach dough hook, add eggs, and beat until combined.

Add remaining flour and beat until smooth and elastic, 6-8 minutes.

Spray bowl with cooking spray, place dough back in, and turn to grease.

Cover and let rise for 1 1/2 hours, until doubled.

Punch down, divide into 2 portions, and let rest 10 minutes.

Shape into loaves, place in pans, and let rise 45-60 minutes.

Preheat oven to 375°F during the last 15 minutes of rising.

Bake for 25 minutes, covering with foil during the last 10 minutes if browning too quickly.

Remove loaves from pans and cool on racks.