Hiking bread

Yield: 14 Servings

Measure 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 \N Tbl firmly packed brown sugar
¼ cup Light molasses
1½ cup Oats; old-fashioned
1 cup Raisins

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

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