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| 2 3/4 Tasse | skim milk |
| 1/4 Tasse | Low-fat buttermilk |
| 4 3/4 Tasse | all-purpose flour |
| 1/4 Tasse | whole wheat flour |
| 3 Tasse | +1 t sugar |
| 1 Packung | dry yeast active |
| 2/3 Tasse | canola oil |
| 1 1/4 Teelöffel | baking powder |
| 1 | egg |
| 1 Teelöffel | cinnamon ground |
| 1 Teelöffel | vanilla extract |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Baking soda |
| 2 Tasse | Hazlenuts; chopped coarse |
| 2 Tasse | cherries dried |
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1. Preheat the oven to 350.
2. In a large non reactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the flour, the whole wheat flour, 1 t. Sugar, and the yeast.
3. Set aside for ten minutes or until the mixture starts to bubble. In a large mixing bowl, place the remaining ingredients, except for the hazlenuts and cherries and mix well.
4. Fold in the nuts and cherries.
5. Lightly wipe four 10x5x2 inch loaf pans with vegetable oil, divide the dough among the pans and bake for one hour of until a toothpick in the center comes out clean.
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