Add 1/4 cup of warm water and 1 tablespoon of honey to the bowl of a stand mixer. Once the yeast has been added, allow the mixture to stand for 5 to 10 minutes, or until it foams.

(If nothing occurs, the yeast is old and you must start over.)

The remaining 2 cups of water, oil, 1/3 cup of honey, brown sugar, and raisins should all be added to a blender at this time. To make it smooth and lump-free, pulse.

In a large bowl, combine the flours, powdered milk, and salt. Place aside.

In the bowl of a stand mixer, combine the yeast with the water, oil, and sugar mixture by whisking for 10 to 20 seconds.

Use a dough hook to carefully mix in about half of the flour mixture until the dough just begins to come together.

Add the remaining flour while keeping the dough hook running at a low speed. After letting it run for approximately a minute, increase the speed to medium and continue beating until the dough begins to pull away from the bowl's edge.

To make sure the dough is elastic and smooth, remove it from the bowl and gently knead it on a lightly dusted surface. Add a tablespoon of flour if it's sticky, then knead until it's smooth.

The dough should be placed in a large, oiled basin and let to rest for 1 1/2 hours (or until it doubles in size).

To deflate the dough and split it into four equal pieces, punch it down with your hand. They should be formed into circles, covered with a fresh kitchen towel, and rested for ten minutes.

Form the dough pieces into loaves after ten minutes. Once they have doubled in size, re-cover them with a kitchen towel and let them rise (about 1 hour).

Prepare two baking sheets with cornmeal and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) while the dough rests.

Move the loaves to the baking sheets after an hour, then bake for an additional 35 minutes, or until the crusts are golden.