Quick Rye Bread

1 cup soy milk
1 Tbsp. cider vinegar
1 Tbsp. sugar
3 Tbsp. molasses
1 1/2 cups rye flour
3/4 cup unbleached all-purpose flour
1/2 cup rolled oats
2 Tbsp. caraway seeds
1 1/2 tsp. baking powder
1/2 tsp. baking soda

• Preheat the oven to 350ºF.
• In a small bowl, mix the soy milk, vinegar, sugar, and molasses. Set aside.
• In a large bowl, combine the rye flour, all-purpose flour, oats, caraway seeds, baking powder, and baking soda. Add the soy-milk mixture and stir well.
• Turn the dough onto a lightly floured bread board or countertop and knead until slightly sticky (2 to 3 minutes); if the dough remains very sticky, knead in a little more flour. Shape the dough into a round and place it on a lightly oiled baking sheet. Bake until crusty and well browned (about 1 hour).

Preparation time: 15 minutes Baking time: 1 hour

Makes 1 loaf