1/2 c. yellow or white cornmeal
1 1/2 c. all-purpose flour
1 c. rye flour
1 c. whole wheat flour
1 c. brown sugar
1 c. molasses
2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1 c. broken walnuts
1 c. raisins

In a large bowl measure the cornmeal, flours, sugar, molasses, soda and salt. Pour in the buttermilk and mix well. Stir in the walnuts and raisins. Pour mixture into greased 9 inch Dutch oven or 2 greased casserole dishes with covers.

Place the bread in COLD oven. Turn heat to 350 degrees and bake the bread for about 1 hour. Test for doneness with a skewer or toothpick. If the probe comes out clean, and dry, it is done. If moist particles cling to it, return the loaf to oven for 5 to 10 minutes. Remove the bread from oven and let cool for 10 minutes. Remove bread from pan and place on wire rack to cool.

If using a convection oven, reduce the heat 50 degrees.