2 c. whole wheat flour
1/2 c. all purpose flour
2 tsp. baking soda
1 tsp. salt
2 c. plain yogurt
1 c. raisins
1/2 c. molasses

Remove one end from 29 ounce cans or coffee cans, rinse, dry and spray with non- stick cooking spray. In a large bowl, combine flours, soda and salt, stirring until thoroughly blended. Stir in yogurt, raisins, molasses and mix well. Divide batter evenly into 2 cans. Bake at 350 degrees for about 45 minutes. Test with cake tester, it should come out clean. Cool in cans about 10 minutes. Stand up right on racks. Wrap and store in refrigerator after cooled. This will stay fresh in refrigerator for about 5 days. You should get 8 slices out of each can.