Here ya go Woody Girl:
I used Polenta a previous time I made Logan Bread from the recipe below as I had a problem sourcing Soy Grits. Last time I decided to try it, as per the recipe, with Soy Grits as they are much higher in protein than Polenta and the bread was designed as an expedition food with a good balance of protein, carbs, fats, etc.
As far as the fruit content went I used finely chopped dried Cranberries, Figs, Dates, Apple, Chewy Banana, Apricots.
And for nuts I used Walnuts, Hazelnuts, Brazils and Cashews.
There are a number of Logan Bread recipes out there. Some include
- Nutmeg
- Cinnamon
- Apple Sauce
- Sunflower seeds
- Sesame Seeds
The bread seems a bit crumbly when straight from the oven but hardens up after 30-60 minutes or so.
I've eaten it a year or more after making it without apparent unwelcome side-effects, but stored in the freezer in the meantime.
This
link has the same recipe as below along with the following notes:
- A single serving (a 4-inch square) provides 718 calories and 10.4 grams usable protein.
- To make it even more nutritious, substitute 1 cup wheat germ for 1 cup of the white flour.
- To boost the iron content, add chopped apricots and about 1/4 cup brewer's yeast.
So, to the recipe I used...I got it from
here. Also appended are the notes that came with the recipe. Some notes of mine follow the recipe.
---
Logan Bread Recipe
~~~~~~~~~~~~~~~~~~
The following ingredients yield four 9" x 9" loaves. A single serving (4 inch square) has about 718 calories and 10 grams of usable protein to keep you on the trail.
Ingredients
- 3 cups of whole wheat flour
- 3 cups of white flour (plain, not self-rising)
- ½ cup of powdered milk (I use skim)
- 2 and ½ cups of rolled oats
- 1 and ½ cups of brown sugar
- 3 teaspoons of baking powder
- 2 teaspoons of salt
- 1 cup of soy grits (buy at a health food store)
- 1 and ¼ cups of chopped nuts (walnuts are my favorite)
- 2 cups of raisins (you could use other fruit just make sure it is dried)
- 1 cup of honey (any kind you want)
- ½ cup of molasses (your choice of dark or light)
- 2 cups of softened margarine (butter could probably be substituted)
- 1 cup of oil (I use canola)
- 6 large eggs
[N.B. 1 cup = 250 mL]
Supplies
- large mixing bowl (enough to hold at least 8 quarts)
- medium mixing bowl
- four 9" x 9" pans
Mixing and Baking
- Combine all the dry ingredients into the large mixing bowl and mix well.
- Combine the rest of the ingredients in the medium bowl and beat until mixed.
- Fold the wet ingredients into the dry and stir well. You may be tempted to add more liquid to make it easier to stir, but this is not advisable. Part of what makes this bread so durable and perfect for long hikes is that it is dry; there’s not a lot of moisture in it so it doesn’t spoil as easily.
- Divide it out among the four pans and bake at 350 degrees Fahrenheit (180C) for 45 minutes or until done. The bread won’t rise as much as regular bread and will be dense and chewy.
- After baking let sit for about 5 minutes and then remove from pans. Cut into 4 inch squares and let air dry for 24 hours to get rid of any excess moisture. You can then store them in plastic Ziploc bags (be sure to squeeze the excess air out).
Storage, Use and Miscellaneous Thoughts
- The squares should easily last several months without refrigeration, but most people find all the bread gone within one. I have known people who have eaten it up to 6 months later! You can also freeze it to make it last even longer, though I would probably wrap it in some plastic wrap before placing it in the Ziploc bag to help it avoid as much moisture as possible.
- The most I’ve ever eaten on a full day hiking trip has been five bars and that has been all I’ve ever needed. I’m a little heavier than your average hiker (around 300 lbs), so 3-4 bars would plenty for those of an average weight. Just make sure to keep it reasonably dry while on the trail and it will last for the duration of your trip.
- Since I started using Logan Trail Bread I’ve found that deciding what foods to take on my hike became a lot simpler. When it comes down to it the only thing I really worry about now is water.
- Before finishing up I would just like to remind you how important eating is while on the trail, especially before laying down for the night. You’ve got to get a good meal in you or there is a real risk lethargy and loss of coordination and you don’t want that when in the mountains.
---
Read more:
http://www.infobarrel.com/Trail_Food_-_Nothing_Can_Beat_Logan_Trail_Bread
Looks like
http://www.grouprecipes.com/56233/logan-trail-bread.html has same recipe...plus this note...
"And to boost the iron content, add chopped apricots and about 1/4 cup brewer's yeast."
