Steps
1. Dissolve yeast in water in a large bowl. Stir in raisins, wheat germ, carrots, dry milk, molasses, oil, sugar,sallt, whole wheat flour, and 1 cup white flour.
2. Beat vigorously with wooden spoon for 1 minute. Stir in about 1 1/2 cups white flour to make a stiff dough. Turn out on a floured surface. Knead until smooth, about 10 minutes.
3. Place in a well-oiled bowl, brush top with butter. Cover. Let rise in warm place until double in bulk, about 2 hours.
4. Punch down, divide into 2 portions. Roll each into an 8- x 12-inch rectangle. Roll up, starting at short end. Turn ends under and seal. Place in 2 greased loaf pans. Cover; let rise until double in bulk, about 1 1/2 hours.
5. Bake in moderate oven for 30-40 minutes until loaves sound hollow when tapped.
6. Remove from pans and cool on wire racks. Brush top with butter while still hot, if desired.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines