Whole-wheat Nut Bread
Dissolve the yeast with the sugar in the warm water and stir until smooth.
Mix together the flour and salt, add the dissolved yeast, and knead with the kneading hook of the electric hand mixer to form an elastic dough. If necessary to add extra flour or water. Cover and let rise in a warm place until doubled in bulk, about 45 minutes.
Turn the dough out onto a floured work surface. Knead in the raisins and nuts. Shap the dough into a loaf shape. Roll in the oats to coat the loaf. Place the dough in a buttered loaf pan. Cover the dough and let rise in a warm place for 15 minutes. Bake in a preheated 200°C (approximately 400°F) oven for 35 to 40 minutes. Remove and allow to cool briefly in the loaf pan. Unmold and allow to cool on a wire rack.