Hiking bread
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | cup | Rye flour |
| 1¼ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1½ | cup | Nonfat yogurt |
| 2 | Tbl firmly packed brown sugar | |
| ¼ | cup | Light molasses |
| 1½ | cup | Oats; old-fashioned |
| 1 | cup | Raisins |
Directions
Lightly spray a 9x5" loaf pan with Pam or use a non-stick loaf pan.
Combine flours, baking powder, baking soda and salt in a medium bowl.
In a large bowl, beat yogurt, brown sugar and molasses until smooth. Add oats and mix well. Add flour and raisins to combine. The batter (more like dough) is very dry and it takes a little work to mix in all the flour.
Put in loaf pan and let rest for 20 minutes.
Bake for 45-55 minutes in a 350 degree oven until lightly browned and edges have begun to pull away from the sides of the pan.
> From:seb1@... (Sharon Badian, AT&T - GBCS Labs, Denver) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe