In a large mixer bowl stir together 2 cups of unbleached white flour, salt and yeast.

In a saucepan combine milk, water, molasses and butter. Heat and stir until warm (105 - 110 degrees F) and butter is almost melted. Add to flour mixture.

Beat at low speed of heavy-duty electric mixer for 1/2 minute, scraping side of bowl constantly. Beat a high speed for 3 minutes. Stir in graham flour and turn out onto a lightly floured surface.
Knead in enough of the remaining unbleached white flour to make a moderately stiff dough that is smooth and elastic (8-10 minutes).

Shape into ball; place into a greased bowl, turning once to coat. Cover and let rise until double, about 1 hour.

Punch down; divide dough in half. Roll out each half into a rectangular shape and spread with the remaining butter. Spread ginger over the butter, sprinkle with cinnamon and sugar and raisins.

Roll up the dough in a jelly roll fashion and place in two 9-inch greased bread pans. Cover and let rise until double, about 1/2 hour.

Preheat oven to 350 degrees F and bake for 25-30 minutes. Take out of pans and cool on wire rack. Makes 2 loaves (8 slices each).