Pour ½ cup boiling water over raisins or currants and let sit until all the water is absorbed.
Scald milk in saucepan. Add brown sugar, salt, butter and molasses. Mix together and then add currants or raisins. Stir until sugar is dissolved. Let stand until lukewarm.
Pour water into warm large mixing bowl. Sprinkle yeast over water. Stir until dissolved.
Pour in milk mixture. Stir in 4 cups of whole wheat flour, 1 cup at a time, then stir in remaining whole wheat flour. Mix until the dough pulls away from the side of the bowl.
Sprinkle with some of the all-purpose flour and turn dough out onto a lightly floured counter and knead for about 10 minutes or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”).
Place dough into greased bowl and let rise for 1 hour until doubled. Turn dough onto floured surface and make into two loaves and place in two lightly oiled 8 x 4-inch loaf pans. Let rise for 1 more hour.
Bake at 400°F for 20-22 minutes. Cool on a wire rack.