Graham Yogurt Bread

Remove one end from each of four 1-pound cans (the kind used for canned fruits and vegetables); rinse cans, dry and grease well.

In a large bowl, combine the graham and all-purpose flours, soda and salt.

Stir in yogurt, molasses, raisins and walnuts; mix well.

Divide batter evenly between cans.

Bake in a 350° oven for about 1 hour or until a wooden pick inserted in the center comes out clean.

Cool in cans 10 minutes; then turn out and stand loaves upright on a wire rack to cool completely.

Cut loaves crosswise to make thick or thin slices as you prefer.

Makes 4 small loaves.