In the bowl of a stand mixer, whisk together 1 cup flour, 2 cups whole wheat bread flour, 1/4 cup mashed potato flakes, 1/4 teaspoon nutmeg, 1 tablespoon brown sugar, and 2 teaspoons instant yeast.

Add 12 ounces evaporated 2% milk, 1 egg yolk, 1 tablespoon plain yogurt, and 1 tablespoon vanilla.

Turn mixer to medium low speed and mix with the dough hook for 8 minutes.

Add 1 tablespoon canola oil and 1 teaspoon salt, and continue to mix 7 minutes longer.

Cover bowl and let rest 10 minutes.

Turn the dough out onto a greased countertop and by hand, knead 1/3 cup raisins (soaked in hot water for 10 minutes and drained) into the dough to evenly disperse them without breaking them up.

Place back into the bowl, cover and allow to rest 1 hour.

In a small bowl, combine 2 tablespoons brown sugar, 1/2 tablespoon cinnamon, 1 tablespoon tapioca starch and 1 egg.

Set aside the cinnamon sugar mixture.

When dough has rested, punch down and roll out into a rectangle with the "short" ends the length of the loaf pan.

Evenly spread the sugar/cinnamon mixture over the dough, leaving a 1" space on one short end.

Sprinkle 3 tablespoons cinnamon baking chips over the "far" 2/3 of the dough.

Roll up dough gently (the filling is quite liquidy), pinching the un-spiced end to seal.

Place in a greased loaf pan.

Cover and allow to rise 45 minutes, until almost doubled.

Preheat the oven to 350F and bake 1 hour, tenting the loaf lightly with aluminum foil for the final 25 minutes.