Boston Bran Bread

• 2 cups whole wheat flour
• 1 cup white flour
• 1/4 cup wheat germ
• 1/4 cup wheat bran (or oat bran)
• 1 teaspoon salt
• 1/2 cup raisins
• 1 1/2 teaspoons baking soda
• 1 3/4 cups buttermilk
• 1 3/4 cups molasses
• 1/2 cup brown sugar, firmly packed

1. Preheat oven tro 350*F. Mix the flours, wheat germ, bran, salt, and raisins in a large bowl, set aside.
2. In a medium bowl, stir together baking soda and 1/4 cup of the buttermilk. Stir in the remaining buttermilk, molasses, and brown sugar. Add the liquids to the dry ingredients, stirring until just combined; do no overmix! Spoon into a lightly greased 9"x5"x3" loaf pan.
3. Bake for 1 1/4 hours or until a toothpick inserted in the center of the bread comes out clean. Loosen the loaf and turn out onto a wire rack; let cool completely. Cut in thin slices and serve with cream cheese or butter. This bread goes great with baked beans. Enjoy!
4. Note:
5. To store, wrap in aluminum foil or seal in 2 plastic bags.Quick bread will store at room temperature for 2 to 3 days.

whole wheat flour, white flour, germ, bran, salt, raisins, baking soda, buttermilk, molasses, brown sugar

Taken from www.food.com/recipe/boston-bran-bread-144666 (may not work)