Prep 20 mins
Cook 50 mins
This is a recipe I adapted from Maida Heatter's "New Book of Great Desserts". It makes a delicious loaf that slices so neatly that you can make small tea sandwiches with either sweet or savory fillings. It's wonderful served with a fruit salad. The canola oil is optional. The loaf tastes the same but stays moist longer with the oil.
- 2 cups whole wheat flour
- 1⁄4 cup unsifted all-purpose white flour
- 3⁄4 teaspoon salt
- 1 teaspoon baking soda
- 6 ounces raisins
- 1⁄2 cup milk
- 1 cup buttermilk
- 1⁄4 cup honey
- 1⁄4 cup molasses (light or dark)
- 1⁄4 cup canola oil (optional)
- Preheat oven to 350 degrees.
- Butter an 8" loaf pan and dust with flour.
- Place flours and the salt in a large bowl.
- Sift in baking soda and mix well.
- Stir in raisins.
- In a separate bowl, mix the milk, buttermilk, honey and molasses together. Add in oil if using.
- Add liquid mixture to the dry mixture, stir.
- Turn into the prepared loaf pan and smooth the top.
- With the back of a spoon, make a trench doen the length of the loaf.
- Bake for about 50 minutes, or until tester comes out clean.
- Cool in the pan for about 15 minutes.
- Turn out onto a rack to finish cooling.