2 1/2 c. whole wheat flour
1 1/2 c. all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
6 tbsp. butter (3/4 of stick)
1 c. golden or seedless raisins
2 eggs
1 1/2 c. buttermilk

About 2 1/2 hours before serving or early in the day:

1. Grease a 2 quart round casserole. In a large bowl mix first six ingredients with a fork. With a pastry blender, or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs; stir in raisins.

2. In a small bowl beat eggs slightly with a fork. Remove 1 tablespoon beaten egg and reserve for later. Stir remaining egg and buttermilk together and then stir into flour mixture until just moistened.

3. Turn dough onto well floured surface. With floured hands, knead dough about 10 strokes to mix thoroughly. Shape dough into ball and place in greased casserole. Cut top in a cross about 1/4 inch deep.

4. Preheat oven to 350 degrees. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on wire rack for 10 minutes. Remove bread from casserole and cool bread on rack for at least 30 minutes for easier slicing. Serve warm. Makes 1 loaf. Serves 12 at about 260 calories a slice.