Brown Bread With Nuts & Raisins
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Buttermilk||2 Cup (32 tbs)|
|Light molasses||3 Tablespoon|
|Whole wheat flour/Graham flour||2 Cup (32 tbs), unsifted|
|All purpose flour||1 Cup (16 tbs), unsifted|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
In a large bowl beat butter and sugar together until creamy.
Then mix in buttermilk and molasses.
In a separate bowl, stir together the whole wheat flour, all-purpose flour, wheat germ, soda, and salt until thoroughly blended.
Add to the buttermilk mixture and beat until well combined.
Stir in raisins and chopped nuts.
Spoon batter into a well-greased 9 by 5-inch loaf pan.
Bake in a 350° oven for 1 hour and 20 minutes or until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
Let cool in pan 10 minutes; then turn out onto a rack to cool completely.