Substitute for nonfat dry milk?


We're making the oatmeal bread from the Whole Grain Baking book, but I don't eat milk. It calls for nonfat dry milk. What can I substitute? What's the milk in the recipe for? Is it just for protein? Can we use the Ancient Grains flour mix instead?

badge posted by: loreleisontag on January 24, 2011 at 7:58 pm in Baking, yeast
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reply by: pjh on January 24, 2011 at 9:13 pm

The milk is for protein, flavor, and some softness. Feel free to leave it out; no substitute needed.