2 1/2 c. whole wheat flour
1 1/2 c. all-purpose flour
1 tbsp. baking powder
2 tbsp. sugar
1 tsp. salt
3/4 tsp. baking soda
6 tbsp. butter
1 c. golden or dark seedless raisins
2 eggs
1 1/2 c. buttermilk

In large bowl with fork mix flours, sugar, baking powder, salt, and baking soda. With pastry blender cut in shortening until mixture resembles coarse crumbs; stir in raisins. Preheat oven to 350 degrees. Beat eggs slightly, and remove 1 tablespoons beaten egg and reserve. Stir buttermilk and remaining egg into flour mixture just until flour is moistened. (Dough will be sticky.)

Turn dough onto well floured surface. With floured hands knead dough about 10 strokes to mix thoroughly. Shape dough into a ball and place in 2-quart round casserole which has been greased. With sharp knife cut a 4-inch cross about 1/4 inch deep in center of dough ball; brush dough with reserved egg. Bake 60 to 70 minutes until toothpick inserted in center of bread comes out clean.

Cool bread in casserole on wire rack 10 minutes; remove bread from casserole and cool on rack 30 minutes for easier slicing. Serve bread warm. Bread may be cooled completely on wire rack. Makes 1 loaf (12 servings), about 260 calories per serving.