• 1 ⅓ cups coffee, freshly brewed at room temperature (or 1 T instant espresso)
• 1 tsp salt
• 2 tbsp brown sugar
• 2 tbsp canola oil
• 2 cups whole wheat flour
• 1 cup white flour
• 1 cup raisins
• 1 ½ tsp cinnamon
• ½ tsp allspice
• ½ tsp ginger
• ¼ tsp cloves
• 1 ¼ tsp yeast, bread machine or instant (1 1/2 at low altitude)

Measure all ingredients except raisins into bread machine pan, select basic cycle to raise but not cook. Additional white flour and rise time may be needed. Select sweet cycle, and remember to add raisins at the add ingredient cycle. Remove from pan, roll to remove bubbles form into loaf and place into large bread pan coated with non-stick spray. Cover and let rise for about an hour until dough has doubled in size. Preheat oven to 350 ℉ and bake bread for 35 minutes (rolls for 15-20 minutes). Remove from pan and place on a cooling rack.