Bread-Bakers v106.n026.2

My usual whole wheat bread consisting of 2/3 home ground white whole 
wheat flour and 1/3 King Arthur bread flour produces nice, light 
dough for buns or loaves. However, when I add some raisins to the 
dough I lose much of the usual rise. Can anyone shed some light on my 
problem? I'd be forever grateful.

Dick Carlton, Brookings, OR