This bread is a yummy addition to any soup. And, it takes very little time to make. Eat it right away for the best flavor and texture. It’s delicious alone or with a little margarine or even fruit preserves. For leftovers, just toast slices. The bread will only last two or three days before it’s too hard to eat, but my loafs are always eaten for then. What you will need:
2 cups plain soy or almond milk
2 tsp white distilled vinegar
3 cups whole wheat flour
1 cup whole wheat pastry flour
1 1/2 tsp baking soda
1 tsp sea salt
1/3 cup rolled oats
3/4 cup dried raisins or unsweetened cranberries
2 TBS non-hydrogenated margarine
Spray canola oil
Start by preheating the oven to 425.
In a small bowl, pour in the nondairy milk and vinegar. You are making “buttermilk,” so let it “curdle” for at least 5 minutes while you work with the other ingredients.
In a large bowl, pour in the flours, baking soda, salt, and oats. Stir. Cut in the margarine with two knives or a pastry cutter until everything looks damp. This means the dry ingredients have completely mixed with the margarine. Add raisins or cranberries and stir. Make a well in the center and pour in the “buttermilk.” Stir until a sticky dough. Knead the dough with your hand about 10 to 12 times. No more than this or the dough will be too thick and the bread too heavy.
Spray a round 9 or 10 inch cake pan with canola oil.
Place your dough into the sprayed pan and cut a cross on top. Bake between 30 and 40 minutes or until loaf sounds hollow when thumped on the bottom of the pan.