1/2 cup natural sugar
4 cups flour (I mix white and whole wheat, equal parts)
1 cup nut or seed meal (grind up sunflower seeds in food processor)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups raisins
1 tablespoon caraway seeds
1 1/4 cups milk (or buttermilk)
1 cup yogurt (or sour cream)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a normal loaf pan.
- In a mixing bowl, combine flour and nut meal (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, milk and yogurt. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Dust with reserved flour
- Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.