In a bowl microwave the milk for about 1 minute high. Set aside to cool to lukewarm. In a large mixing bowl of kitchen aid stand mixer, add white whole wheat flour, all purpose flour, (set aside ¼ cup of flour) salt, sugar, cardamom and yeast. Then add milk, butter and eggs and mix well form smooth dough. In a small bowl heat ½ cup water in microwave for 2 minutes and then add raisin and set aside for 3 minutes so that will plums up. Then drain the raisins and set aside. Add raisins and citron (if using) to dough and knead again with rest of all purpose flour to form smooth dough. Let rest, covered with a towel, about ten minutes. For the first rise: Knead the dough on a lightly floured surface until smooth and elastic, about 8 minutes, and then transfer to a large, lightly-greased bowl. Turn it so that the oil coats the entire ball of dough. Cover with a towel and set in a warm place, about 85 degrees F, to rise until it’s doubled in bulk. This took about 90 minutes For the second rise: Punch down the dough form the dough into a round ball. Cover them for ten minutes, and prepare baking sheets by lightly greasing them. Place a round loaf onto the baking sheets and let rise again in a warm spot, covered with towels, until they’ve doubled in bulk, another 45 minutes. Toward the end of the second rise, preheat the oven to 350 degrees F. When ready to bake, beat the remaining egg in a small bowl then gently brush it over loaf, taking care not to press down on the dough too much. Bake for about 45 minutes or until the bread is deep golden brown and it registers internal temperature of 195F. Immediately transfer to wire racks and cool.