Logan Bread

7 cups whole wheat flour
3/4 cup brown sugar
1/2 cup dry milk powder
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup chopped nuts
1 cup raisins, craisins or other dried fruit

Stir all above ingredients together. Then add:
2 cups water
3/4 cup honey
3/4 cup molasses
3/4 cup melted butter or margarine

At home: Stir first ingredients together. Then add water, honey, molasses, and butter or margarine. Stir all the gooey stuff into the dry stuff until you get a stiff dough. Smash into a greased pan. Bake for 1 hour at 300 degrees F. Then turn the oven down to 200 and open the oven door the least amount you can so it still stays open, and thus let it dry out/bake for 2 more hours. This recipe will fill an 11×17 inch pan (1 inch high), and makes about twenty four 2.5 inch square pieces.

Note: This energy-packed backpacking recipe, a classic originally used by climbers, is very dense so it resists smashing.

This recipe courtesy of the Backpacking Guide


4 responses to this post.

  1. […] oil would go great with Foccacia bread, or even Logan Bread. Another idea is to bring along with the bread is Parmesan cheese, as it keeps very well while […]


  2. Posted by Darrell Eich on December 9, 2008 at 11:32 pm

    Regarding Logan bread recipe.
    What is the difference between dry milk and dry milk powder?


  3. Posted by Nic on July 1, 2010 at 11:28 am

    I was wondering about the difference between dry milk and dry milk powder but I made some last night and simply used one cup of powdered non-fat milk and it came out great. Will definitely make this again for hikes. But this makes a lot so I’m going to freeze some and not have to make it for a while!!!


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