Whole Wheat Raisin Bread

Makes 2 Loaves

2 Eggs, beaten

1 1/3 cups buttermilk or sour Milk (see note)

2 cups dark Molasses

2 cups Bob's Red Mill unbleached White Flour

2 cups Bob's Red Mill Whole Wheat Flour

2 tsp. Baking Soda

1/2 tsp. Sea Salt

1/3 cup Sugar

1 1/2 cups Raisins

Preheat oven to 350°. Grease two 9-by-5 inch loaf pans; set aside.

Combine eggs, buttermilk and molasses in a bowl. In a separate bowl mix unbleached white and whole wheat flours, baking soda, salt and sugar. Add dry ingredients and raisins to the egg mixture, stirring only until mixed. Turn into prepared loaf pans. Bake 1 hour. Cool in pans 5 minutes, then turn out onto wire rack to cool further before slicing.

Note: To make sour milk, add 1 tablespoon plus 1 teaspoon lemon juice or vinegar and enough milk to make 1 1/3 cups. Let stand a few minutes until it becomes thickened.

Sodium Bicarbonate.