Recipe - Hiking Bread

1 cup Allpurpose flour
1 cup Rye flour
1 One fourth teaspoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Salt
1 One half cup Nonfat yogurt
2 Tbl firmly packed brown
sugar
One fourth cup Light molasses
1 One half cup Oats; oldfashioned
1 cup Raisins

Lightly spray a 9x5" loaf pan with Pam or use a nonstick 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 4555 minutes in a 350 degree oven until lightly browned and edges
have begun to pull away from the sides of the pan.

From:seb1@bighorn.dr.att.com (Sharon Badian, AT&T GBCS Labs, Denver)
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe