Moist Wheat Bread Loaf
1 cup plain soy milk
1 tablespoon vinegar
2 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup brown sugar
2 tablespoons molasses
2 tablespoons melted soy margarine
1 egg substitute (Ener-G egg)
optional: 1/2 cups raisins or dates
Preheat oven to 325 degrees Fahrenheit. Coat a bread loaf pan in non-stick cooking spray.
Begin by combining the 1 cup soy milk with 1 tablespoon vinegar and set aside.
Mix all dry ingredients together thoroughly.
Stir up soy milk mixture.
Add all wet ingredients, including soy milk mixture, to dry ingredients. Mix well and scrape in to the prepared pan.
Bake for 40 minutes.
(This "bread" is not suitable for fluffy, light sandwich bread. It more closely resembles moist corn bread in texture. With the addition of dried fruit, it makes great muffins!)