HIKING BREAD
Ingredients
1 cup flour
1 cup rye flour
1 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups non-fat yogurt
2 tbs firmly packed brown sugar
1/4 cup light molasses
1 1/2 cups old fashioned oats
1 cup raisins
Directions
Grease a 9x5 loaf pan. Combine flours, baking powder, 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 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 or until lightly browned and edges have begun to pull away from the sides of the pan.
Yield: 1 loaf
1 cup flour
1 cup rye flour
1 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups non-fat yogurt
2 tbs firmly packed brown sugar
1/4 cup light molasses
1 1/2 cups old fashioned oats
1 cup raisins
Directions
Grease a 9x5 loaf pan. Combine flours, baking powder, 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 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 or until lightly browned and edges have begun to pull away from the sides of the pan.
Yield: 1 loaf
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