This is a recipe that is in the Food For Life book by Dr. Neal Barnard and recipes by Jennifer Raymond. I changed it up a bit to reflect what I had in my kitchen and we are all happy with the result. This is the recipe with my changes. This bread is super easy to make (I talked the boys through doing it themselves), and is delicious as a breakfast bread, or with anything really.
1.5c. rice milk
2T. vinegar
2c. Whole Wheat Flour
1.5c Whole Wheat Pastry Flour
2t. baking soda
1/2t. salt
1/2c. molasses
1/2c. raisins
(By the way, ‘A’ asked me what molasses was and I was not sure. I thought it was a sap like a maple syrup. Actually, it’s the thick, dark brown, uncrystallized juice obtained from raw sugar during the refining process. Now we know!)
Preheat oven to 325. Mix rice milk with vinegar and set aside. In a separate bowl, mix the dry ingredients together. Add everything else to the dry ingredients and hand mix together gently until thoroughly mixed. Spoon batter into a lightly oiled loaf pan and bake for 1 hour.
