Brown soup bread

I call this soup bread because it's hearty and a great side for winter soup. It also takes very little time to prepare, as it doesn't require yeast.

Brown soup bread

1 1/2 cup whole wheat flour
1 cup barley flour
1 T amber agave nectar (can sub. honey)
2 T ground flaxseed
2 egg whites
1 T canola oil
1 T molasses
2 tsp baking soda
6 oz (one container) plain, lowfat yogurt
1/3 cup water
golden raisins (op)
oats (op)

Beat egg whites until fluffy, mix in flax, oil, molasses, agave, yogurt, water and baking soda. Fold in flours and raisins, if using. Grease and flour a cookie sheet. Shape the dough into a loaf and place on the pan (the dough is sticky -- use flour on your hands!). Use a knife to make a split in the top of the bread. Sprinkle oats over the top and bake for 30-35 minutes at 375 degrees.

(Recipe by H. Farrell)