Hiking Bread
A hearty, portable bread with oats, raisins, and a touch of molasses, perfect for hiking adventures, offering energy and flavor in every slice.
Ingredients
Instructions
- Lightly spray a 9 x 5-inch loaf pan with nonstick spray.
- Combine all-purpose flour, rye flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat nonfat yogurt, brown sugar, and molasses until smooth.
- Add oats to the wet mixture and mix well.
- Add the flour mixture and raisins, stirring to combine. The batter will be very dry and require some effort to mix.
- Pour the batter into the prepared loaf pan.
- Let the batter rest for 20 minutes.
- Bake in a preheated 350°F (175°C) oven for 45 to 55 minutes, until lightly browned and edges pull away from the sides of the pan.
Tips & Substitutions
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the dry ingredients. You can substitute the raisins with other dried fruits, such as cranberries or apricots, for a different twist. If you're looking to reduce sugar, you can cut down the brown sugar slightly without affecting the overall texture of the bread.
Serving Suggestions
Hiking bread is delicious on its own, but it pairs beautifully with a spread of nut butter or cream cheese. Serve it alongside a warm bowl of soup or stew for a hearty meal. For a sweet treat, enjoy it with a drizzle of honey or maple syrup. This bread also makes a great snack for outdoor adventures.
Storage & Reheating
Once cooled, store the hiking bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Hiking Bread contains roughly 333 calories, with 8g protein, 72g carbohydrates, and 2g fat. It is an excellent source of iron (24% of the Daily Value) and calcium (24% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1369mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of rye flour?
Yes, whole wheat flour can be used as a substitute for rye flour, though it will result in a slightly different flavor and texture. The bread may be denser, but it will still be delicious and nutritious.
Is it possible to make this recipe vegan?
Absolutely! You can replace the nonfat yogurt with a plant-based yogurt alternative and use maple syrup or agave nectar instead of brown sugar and molasses. This will maintain the moisture and sweetness in the bread while making it suitable for vegan diets.
How can I tell when the bread is done baking?
The bread is done when it is lightly browned on top and the edges start to pull away from the sides of the pan. You can also insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the bread is ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).