Preheat oven tro 350*F. Mix the flours, wheat germ, bran, salt, and raisins in a large bowl, set aside.
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.
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!
To store, wrap in aluminum foil or seal in 2 plastic bags.Quick bread will store at room temperature for 2 to 3 days.