Round Raisin Whole-Wheat Bread
|Buttermilk||1 Cup (16 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Raisins||3⁄4 Cup (12 tbs), cut up 1/4 cup chopped nuts (cut up 1/4 cup chopped nuts)|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
Combine buttermilk, egg, molasses, oil, and sugar.
Beat until well-blended.
Add raisins and nuts.
Stir together the flours, baking powder, and baking soda.
Add the buttermilk mixture and stir only until the dry ingredients are moistened.
Pour into a greased 3 pound shortening can or other 6 to 8 cup mold.
Cover loosely with aluminum foil.
Place in slow cooker.
Cover and cook on high 2 to 3 hours or until a skewer inserted into bread comes out clean.
Cool in mold 10 to 20 minutes.
Invert and cool on wire rack.
Cool completely be fore slicing.