Logan bread (named for Mount Logan, the highest peak in Canada) is a dense, calorie-packed bread that lasts for up to a week in your backpack. It was developed by climbers before the age of power bars and pre-packaged hiking food. There are plenty of variations to the recipe (I myself modified ours to taste) but the end result is always a durable and highly nutritious bread that will sustain you during long treks.
I loved that this recipe is all made in one-bowl, and is extremely easy to throw together the night before you depart on your adventure. Baking does take two hours, and be certain to allow time for the loaves to cool completely.
(Recipe courtesy of The Canadian Hiker’s & Backpacker’s Handbook, by Ben Gadd)
*Adaptations I’ve made are added in [ ]
3½ cups whole wheat flour [or 3 cups whole wheat flour and ½ cup wheat germ]
1 tsp baking powder
1 tsp salt
1 tsp cinnamon (optional)
1/3 cup dried milk powder
1/3 cup molasses
1/3 cup brown sugar
1/3 cup honey
1/3 cup vegetable oil
1/3 cup sunflower seeds [or 1/3 cup flax seeds]
1/3 cup sesame seeds
1 cup (more or less, depending on consistency) water
Grease two standard loaf pans [or one cookie sheet, if you wish to form you own loaves] and preheat oven to 300° F.
Mix everything together in order listed. Knead by hand until it is thoroughly mixed (and holds together).
Divide into loaf pans [or divide equally into four portions and roll into slightly flattened, round loaves] and bake for at least one hour (or until it feels firm when you push on the top with a finger). Then lower the heat to 200° F and dry loaf for an additional hour [or 45 minutes if you made smaller loaves].
Allow to cool completely before wrapping tightly in two layers of plastic wrap, and a ziplock bag. Freeze any loaves you won’t be taking with you.
Keeps for at least one week.