Colonial brown bread

1 cup whole wheat flour
 3/4 cup raisins (I used 1/2 cup)
 2/3 cup all-purpose flour
 1/2 cup rye flour
 1/2 cup yellow corn meal
 1/2 cup brown sugar (scant)
 2 teaspoons baking soda
 1 teaspoon ground cinnamon
 1/2 teaspoon ground allspice
 1/2 teaspoon salt
 1/4 teaspoon ground ginger
 1/8 teaspoon ground cloves
 2 cups sour milk (2 cups skim milk plus 2 tsp. vinegar)
 1/2 cup dark molasses
 
 Preheat oven to 350=B0F (325=B0F if using glass loaf pans). Lightly spray=
  two 8
 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Combine dry ingredients in large bowl.
 Whisk sour milk and molasses in small bowl. Mix into dry ingredients.
 Divide batter between prepared pans. Bake until tester inserted into center
 comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn
 out loaves onto racks and cool. Can be made one day ahead. Makes 2 loaves
 (9 slices each).