Graham Yogurt Bread

• 2 c. graham flour
• 1/2 c. all-purpose flour (unsifted)
• 2 tsp. soda
• 1 tsp. salt
• 2 c. unflavored yogurt
• 1/2 c. molasses
• 1 c. seedless raisins
• 1/2 c. chopped walnuts

1. Remove one end from each of four 1-pound cans (the kind used for canned fruits and vegetables); rinse cans, dry and grease well.
2. In a large bowl, combine the graham and all-purpose flours, soda and salt.
3. Stir in yogurt, molasses, raisins and walnuts; mix well.
4. Divide batter evenly between cans.
5. Bake in a 350u0b0 oven for about 1 hour or until a wooden pick inserted in the center comes out clean.
6. Cool in cans 10 minutes; then turn out and stand loaves upright on a wire rack to cool completely.
7. Cut loaves crosswise to make thick or thin slices as you prefer.
8. Makes 4 small loaves.

graham flour, allpurpose flour, soda, salt, unflavored yogurt, molasses, raisins, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656724 (may not work)