Soak the raisins in hot water for at least 15 minutes.
Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
Add whole meal flour, white flour, the salt, and butter and the egg. Knead the dough until elastic and smooth.
Let the dough rise, covered with cling film, in a lightly oiled clean bowl, until doubled in size in a draft free spot, around 90 min.
Grease a cake tin and line the base with baking paper.
Drain the raisins and dust them with some extra flour. Knead them through the dough, shape it into a loaf and place it in the tin. Make an incision along the top.
Let the bread prove, in a draft free spot and covered with cling film, until doubled in size, around 90 min.
Preheat the oven to 180˚C.
Bake the bread for 30 min or until golden and done.
Let the bread cool on a wire rack before slicing.
Stuff to know
Warm the milk and butter to body temperature to accelerate the rising. The bread is done when a hollow sound occurs when the tap the bottom Add some muesli. Add some chopped walnuts. Add a teaspoon of ground cinnamon and/or ground cardamom.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/raisin-bread/