2 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 tbsp. sugar
1 tbsp. double-acting baking powder
1 tsp. salt
3/4 tsp. baking soda
6 tbsp. (3/4 stick) butter
1 cup golden or dark seedless raisins
2 eggs
1 1/2 cups buttermilk

Grease 2-quart round casserole. In large bowl with fork, mix whole-wheat flour and next 5 ingredients. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs; stir in raisins.

Preheat oven to 350°F. In small bowl with fork, beat eggs slightly. Remove 1 tbsp. 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; place in casserole. With sharp knife, cut a 4-inch cross about 1/4-inch deep in center of doughball; brush dough with reserved egg.

Bake at 350°F for 60 to 70 minutes or 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 or cool bread completely on wire rack to serve later.

Makes 1 loaf.

Submitted by: Jeri Bolton