This simple quick bread uses molasses, oats, whole wheat flour, all purpose flour and dates or raisins. This is one of my personal quick bread favorites.
Preheat oven to 400°F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk buttermilk, molasses and oil in medium bowl.. Stir in oats; set aside. Mix next 6 ingredients in large bowl. Make well in center. Add buttermilk mixture and raisins. Stir until dough comes together (it will be moist). Let stand 5 minutes. Lightly flour work surface. Scoop half of dough onto surface; kneed gently just until no longer stick, about 30 seconds. Shape into 4 1/2-inch diameter ball. Repeat with remaining dough. Place loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4 deep. Bake loaves 20 minutes. Reduce heat to 375°F. Bake until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves to rack; cool completely. (Can be made 8 hours ahead).