1 1/2 cups whole wheat flour
1 cup all-purpose flour
3/4 cup plus 1 tablespoon wheat germ
1/2 cup instant nonfat dry milk
1/2 cup raisins
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 3/4 cups water

Preheat oven to 350 degrees F. Grease two (1-pound) shortening cans or other 2 1/2 cup cans.

Mix all ingredients except 1 tablespoon wheat germ and the water in a medium-size bowl. Stir in water just until blended. Spoon into cans; smooth tops and sprinkle with remaining 1 tablespoon wheat germ. Bake 1 hour and 20 minutes or until tops are golden brown and wooden pick inserted in center comes out clean. Cover tops with foil the last 30 minutes of baking if they brown too much. Unmold and cool top side up on a rack.

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