In large bowl, combine flour, sugar, soda and salt. Stir well to blend. Add wheat germ, graham cracker crumbs and raisins. Mix thoroughly. In another bowl, combine eggs, buttermilk, molasses and oil. Beat well. Add liquid ingredients to blended dry ingredients. Stir until all ingredients are moistened. Pour batter into two well-greased and lightly floured 1-pound coffee cans (do not cover). Bake at 350 degrees F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 to 10 minutes in cans. Loosen bread with spatula to remove. Cool on wire rack.

Recipe Courtesy of The California Raisin Marketing Board.