Combine oats, margarine, and 1 cup boiling water in a large bowl, stir to melt margarine.
Set aside until mixture is lukewarm.
Dissolve yeast in 2 tablespoons plus 2 teaspoons warm water in a small bowl, let stand 5 minutes.
Add honey, salt, and yeast mixture to lukewarm oat mixture, mixing well.
Stir in raisins and caraway seeds.
Stir in bread flour and whole wheat flour.
Turn dough out onto a heavily floured surface, and knead until smooth and elastic (5 to 8 minutes), adding extra flour as needed to keep from sticking.
Place in a bowl coated with Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, turn out onto a floured surface, and knead 4 or 5 times.
Shape into a loaf, and place in an 8 1/2 x 4 1/2 x 3-inch loafpan coated with cooking spray.
Cover and let rise in a warm place (85°), free from drafts, about 30 minutes or until doubled in bulk.
Bake at 350° for 30 to 35 minutes or until loaf sounds hollow when tapped.
Cool on wire racks.