Whole Wheat Raisin Nut Bread

from a Backwoods Home magazine

100% whole-wheat raisin-nut bread
by Evelyn Leach

Ingredients:
3 cups whole-wheat flour
1/4 cup toasted wheat germ
2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/2 cups buttermilk or rice milk
1/2 cup honey
1/4 cup salad oil or applesauce
1/2 cup each raisins and chopped walnuts

Directions:
In a 6-8 cup bowl, stir together flour, wheat germ, baking powder, soda, and salt. In a separate bowl, combine the buttermilk, honey and oil. Pour all at once into the flour mixture, stirring just until all ingredients are combined. Add raisins and nuts, being careful not to overmix the batter.Pour batter into a Pam-sprayed loaf pan. Bake in a 325° oven about 1 hour or until a wooden pick inserted in the center comes out clean. The loaf top should be slightly pebbled and evenly browned. Let cool in pan for 10 minutes, then turn out on a rack. Makes 1 loaf.