In a small bowl, mix together the water and yeast. Let stand for 5 minutes. Stir in the agave nectar and let stand for an additional 5-10 minutes.
In the bowl of an electric mixer fitted with the dough hook, mix the water/yeast mixture with the oil, milk, salt, cinnamon and 1 cup of the bread flour on low-speed until combined. Add the whole wheat flour, quinoa and oatmeal mixing to combine thoroughly. Add the raisins and pecans continuing to mix together. Slowly add the remaining bread flour and continue mixing until the dough is smooth and elastic, approximately 5 minutes. (10-15 minutes if you’re kneading by hand.) Dough should be sticky but not wet.
Form the dough into a ball and place in a large bowl lightly oiled with canola oil. Turn the dough to coat and cover with a clean kitchen towel.
Let the dough rise in a warm location until double in size, approximately 2 hours.
Punch dough down and divide in half. (Or shape into a ball if making one large loaf). Place each dough half into a loaf pan coated with cooking spray. Cover with a clean kitchen towel and let the dough rise until double in size. (approximately 1 hour.) Preheat oven to 400 degrees.
Put a baking dish on the bottom of the oven with several ice cubes to create steam. Place the bread in the center of the oven and bake for 30 minutes. Cover the loaves with foil loosely and bake for an additional 15 minutes.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.