3 cups whole wheat flour
¼ cup wheat bran
¼ cup toasted wheat germ
2 teaspoons baking powder
1¼ teaspoons baking soda 1 teaspoon cinnamon
½ teaspoon Celtic salt
1½ cups buttermilk
½ cup honey
¼ cup extra virgin olive oil
¾ cup raisins
½ cup chopped walnuts or pecans
Place the flour, bran, wheat germ, baking powder, baking soda, cinnamon, and salt in a large bowl; stir to combine. Combine the buttermilk, honey, and olive oil in a medium bowl and whisk to combine. Add the buttermilk mixture to the flour mixture and blend well. Fold in the raisins and walnuts; mixture will be slightly stiff. Spoon into a well-greased 5x9x3-inch loaf pan. Bake at 350 degrees for about 1 hour or until wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes or until cool enough to handle. Remove to a wire rack to cool completely.
Yield: 1 loaf
Adapted from a recipe found on CookbooksOnline.com