1 cup flour
1 cup rye flour (dark rye)
1 teaspoon salt
1 teaspoon baking soda
1 cup rolled oats
¼ cup sugar
½ cup molasses
1 ¼ cup buttermilk
1 cup raisins
¾ cup walnuts
Combine flours, baking powder, salt and baking soda in a large mixing bowl. Add rolled oats and sugar. In a separate bowl, whisk together the molasses and buttermilk and slowly pour into the dry mixture. Add the raisins and walnuts and mix well to incorporate all ingredients.
Pour into a greased 9” by 5” loaf pan and LET STAND FOR 20 MINUTES.
Bake at 350 degrees for 45 minutes. Check and bake for longer if needed. A knife in the center of the loaf should come out clean.
Serve warm spread with butter and honey. Leftovers are good toasted.
Note: You can use a light molasses or a blackstrap molasses. The darker molasses will result in a richer, stronger flavored bread, which is very good!