Hiking Bread Recipe

Name: Hiking Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. all-purpose flour; 1 c. rye flour; 1 1/4 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. salt; 1 1/2 c. nonfat yogurt; 2 Tbsp. firmly packed brown sugar; 1/4 c. light molasses; 1 1/2 c. old fashioned oats; 1 c. raisins

Servings: persons

1 c. all-purpose flour
1 c. rye flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. nonfat yogurt
2 Tbsp. firmly packed brown sugar
1/4 c. light molasses
1 1/2 c. old fashioned oats
1 c. raisins

1
Lightly spray a 9 x 5-inch loaf pan with Pam.
2
Combine flours, baking powder, baking soda and salt in a medium bowl.
3
In a large bowl, beat yogurt, brown sugar and molasses until smooth.
4
Add oats and mix well.
5
Add flour and raisins to combine.
6
The batter is very dry and it takes a little work to mix in all the flour.
7
Put in loaf pan and let rest 20 minutes.
8
Bake for 45 to 55 minutes in a 350u00b0 oven until lightly browned and edges have begun to pull away from the sides of the pan.

870

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. all-purpose flour, 1 c. rye flour, 1 1/4 tsp. baking powder, 1 tsp. baking soda, and more.

Yes, Hiking Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hiking Bread

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