Raisin Brown Bread
From: the American Institute for Cancer Research

Whole-grain breads don't have to be heavy and brown, and their wonderful nutty flavors are reason enough to bake them. A great way to introduce whole grains to your favorite breads is to convert a recipe specifying all white flour to one that contains one-third whole grain and two-thirds white. You'll need to use a little more liquid (whole grains absorb more) and increase the time for kneading and rising in yeast breads (whole grains take longer).

Make breads special by adding herbs, spices, fruits, vegetables, nuts and seeds to the dough. Welcome the harvest with pumpkin cornbread by adding canned pumpkin and pumpkin pie seasonings to your favorite cornbread recipe. Or make cider bread by adding apple cider to a loaf made with whole wheat and rye flours.

Knead black olives and chopped rosemary into a whole wheat loaf for a sensational taste of Greece, or make a dark Scandinavian bread by adding wheat berries, cocoa powder and dark molasses to bread made with whole wheat and rye flours. The addition of fresh tomato juice, finely chopped fresh parsley and oregano brings a taste of Italy to your loaf.

For fruit flavor, add lemon juice and lemon rind to a light rye bread recipe. Or mix mashed banana, brown sugar and ground cardamom into wheat bread dough. Raisins and other dried fruit add special sweetness.

2 cups raisins
boiling water
1/2 cup packed brown sugar
1/4 cup softened butter (or margarine)
1 cup cornmeal
1/2 cup molasses
1 egg
2 cups buttermilk
2 cups whole wheat flour
1 cup white flour
2 tsp. baking soda

Preheat oven to 350 degrees. Lightly coat the bottoms only of two 8" x 4" loaf pans with butter or margarine, then dust with flour.
Put raisins in a bowl and cover with boiling water. Let stand 5 minutes, then drain.
Blend sugar and butter until creamy. Add cornmeal, molasses, egg and milk. Stir in flour and soda. Add raisins. Pour into pans and bake for 40 to 50 minutes.

Remove from oven and cool on racks for 10 minutes. Remove bread from pans and let stand on racks until completely cool. Slice to serve immediately or store wrapped in plastic wrap, then foil.

Makes 16 slices, each containing 103 calories and 2 grams fat.