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Print this Recipe    Hiking

Hiking Bread

1 cup unbleached all-purpose flour
1 cup rye or whole wheat flour
1 1/4 tsp baking powder (reduce to 1 tsp at altitude)
1 tsp baking soda (reduce to about 3/4 tsp at altitude)
1/4 tsp salt
1 1/2 cups non-fat gelatin-free plain yogurt
2 tbsp packed brown sugar
1/4 cup light molasses
1 1/2 cups old fashioned rolled oats
1 cup raisins

Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick
cooking spray.

Whisk together flours, baking powder, baking soda and salt. Set
aside.

Beat yogurt, brown sugar and molasses with an electric mixer until
smooth. Add oats and beat again. Stir in flour and raisins by hand
until just combined.

Scrape batter (very, very dense!) into the prepared pan and let
sit for 20 minutes.

Bake for 45-55 minutes or until lightly browned and the bread pulls
away from the sides of the pan. Turn out onto a wire rack and cool
completely.

This is an extremely dense bread, so it travels great in a pack.
But don't be surprised when you take it out of the oven and it
looks like a brick.

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