Step 1

In the bowl of a stand mixer, add 1/4 cup of warm water and 1 tablespoon of honey. Sprinkle the yeast over the top, then let the mixture sit for 5 to 10 minutes or until it foams up. (If nothing happens, the yeast is expired, and you'll need to start again.)

Step 2

Meanwhile, pour the remaining 2 cups of water, oil, 1/3 cup honey, brown sugar, and raisins into a blender. Pulse until smooth and lump-free.

Step 3

Whisk together the flours, powdered milk, and salt in a large bowl. Set aside.

Step 4

Pour the water, oil, and sugar mix into the stand mixer bowl and whisk for 10-20 seconds to combine with the yeast.

Step 5

Add approximately half of the flour mixture to the bowl and use a dough hook to slowly mix until it just starts to come together.

Step 6

With the dough hook moving on low, add the rest of the flour. Let it go for about a minute, then turn it to medium speed and beat until the dough pulls away from the side of the bowl.

Step 7

Take the dough out of the bowl and gently knead it on a lightly floured surface to ensure it's smooth and elastic. If it's sticky, add a tablespoon of flour and knead until smooth.

Step 8

Place the dough in a large, greased bowl and let it rest for 1 1/2 hours (or until it doubles in size).

Step 9

Punch down the dough with your hand to deflate it and divide it into 4 pieces. Roll them into rounds, cover them with a clean kitchen cloth, and let them rest for 10 minutes.

Step 10

After 10 minutes, form the dough pieces into loaves. Then cover them again with a kitchen towel and let them rise until they double in size (about 1 hour).

Step 11

While the dough rests, line 2 baking sheets with cornmeal and preheat the oven to 375 degrees Fahrenheit (190°C).

Step 12

After 1 hour, move the loaves onto the baking sheets and bake for 35 minutes, or until the crusts have browned. Brush the hot loaves with melted butter, serve and enjoy!