Hiking Bread

Ingredients

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 cup non-fat gelatin-free plain yogurt
2 tbsp packed brown sugar
1/4 cup light molasses
1 1/2 cup old fashioned rolled oats
1 cup raisins

Instructions

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.