Add 2 cups of bread flour, 2 cups of white whole wheat flour, yeast, soy flour, wheat bran and salt to a stand mixer with the bread hook attachment. Mix until combined.

Add canola oil and warm water to the flour mixture. Add golden raisins. Mix until combined.

Slowly add one additional cup of bread flour, as the dough is mixing. If the dough feels stiff, add more water a Tablespoon at a time. If the dough is too soft, add additional flour.

Mix the dough for approximately 10 minutes. The dough is ready to rise when it feels spongy to the touch.

Let the bread rise for 2-3 hours, in a covered bowl. If you don't have a slightly warm place for the dough to rise, fill a container with lukewarm water and place your covered mixing bowl inside. I let my dough rise for 2 1/2 hours, until the dough reached the top of the bowl.

Preheat the oven to 350 degrees.

Remove the dough from the bowl and cut it in half. Roll out each half on a floured surface until the dough is an inch thick and in a rectangular shape.

Spread melted butter, cinnamon, chopped walnuts, and brown sugar to each rectangular piece of dough. If you want a sweeter bread, add extra sugar.

Roll up each loaf and bake in a heavily buttered or oiled bread pan. Make sure to tuck the ends of each loaf under so that there is no cinnamon-sugar exposed to the pan.

Bake for 30 minutes.