3/4 c. rolled oats
3/4 c. scalded milk
3/4 c. golden raisins
1 1/2 c. whole wheat flour
1 1/4 c. all purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
1/2 tsp. freshly grated nutmeg
3/4 c. soft butter
1 c. firmly packed brown sugar
3 eggs
1/2 c. sour cream
2 tsp. vanilla

Combine oats, milk and raisins. Stir to moisten thoroughly, then set aside for 45 minutes to 1 hour. Preheat oven to 350 degrees. Butter and flour two loaf pans.

Combine flours, baking powder and soda, salt and spices in a bowl. Set aside.

Cream butter and brown sugar about 3 minutes. Add eggs, 1 at a time, beating after each. Beat in sour cream and vanilla, then add oatmeal-raisin mixture. Mix in flour, 1/3 at a time. Dough should be thick and lumpy and sticky.

Bake loaves on center rack 35 to 40 minutes or until tester comes out clean. Cool in pans 15 minutes. When completely cooled, wrap in foil. Keep room temperature for a few days or freeze. Flavor improves with age.