4-cups whole wheat flour (can also use all-purpose flour)
1 tsp. Salt
3 tsp. Baking powder
1 tsp. Baking soda
Preheat oven to 375. Bake bread 35-40 minutes.
Combine flour, salt, baking powder, baking soda, and sugar. Add butter, cutting in with a pastry blender or 2 knives until crumbly. Beat egg slightly and mix with buttermilk. (I use powdered buttermilk available in the baking section and water. Add the milk powder to the flour mixture before adding the butter and mix the egg with the water.) Add to dry ingredients mix just until blended. Spoon into two 8-inch cake pans. Mark top with an "X". This dough is much wetter and stickier than most bread dough.
Warm raisins in a dish over hot water or over low heat (I use my steamer). Then mix into the flour mixture after adding the butter but before adding liquid, being sure to coat each raisin. This will prevent them from sinking and clumping.