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[pct-l] Re: Logan Bread
Try Bumblefist's Logan Bread!
It has got structural integrity, tastes good, and is an alternative to all
those breakfasts with oats in them - muesli, granola, hot oatmeal, Quaker
oats instant breakfast packets. Yes, the stuff is heavy, but it is all
goodnesses and not much moisture.
I tinged mine with cardamon and a little allspice, and used bumblefist's
original receipe that he posted, and panicked at the end and added 1/2
tespoon of baking powder, and also used a combination of whole wheat with
some cornmeal(Jardine would be pleased). I also scored the dough in about
2x2 inch squares. It is hard to believe that it will come out okay, and
was apprehensive until I tasted mine this morning (cooked it last night).
Reminds me a little of very dense Boston Brown Bread that my Mom used to
steam in tin cans.
Check out the receipes, there is a tremendous range some have lots of eggs,
others have none. Some have lots of oil others relatively little. I
suspect that everybody ends up with their own personal variant.
Goforth
----------
> From: Bumblefist@aol.com
> To: goforth@cio.net
> Subject: Re: Logan Bread
> Date: Tuesday, March 09, 1999 7:21 PM
>
> There are several different recipies for Logan Bread. It is supposed to
be
> very dense. Here are some other recipies that I have found on various
web
> sites.
>
> LOGAN BREAD
>
> 6 eggs
> 3 cups of flour (any mixture of whole wheat and rye)
> 3/4 cups of wheat germ
> 1/4 cup brown sugar
> 1/2 cup powdered milk
> 1 cup oil
> 1/2 cup of honey
> 1/4 cup molasses
> 1/4 sorghum syrup or maple syrup
> Any combination of the previous four sweeteners totaling 1 cup
> 1/2 cup shelled walnuts or pecans
> 1 cup dried fruit (raisins, dates, apricots, peaches, etc.)
>
> Beat all the ingredients together in a large bowl. Pat down into two
greased 5
> * 9 loaf pans. Bake at 275 degrees for two hours or until a tester comes
out
> clean. The bread will be very heavy and dense. Each loaf weighs 680 grams
> (24 ounces). Homemade Logan bread keeps well and tastes good on the
trail.
>
----------------------------------------------------------------------------
--
> ---------------------------------------------------
>
> Since its invention by the 1950 Mount Logan Expedition from the
University of
> Alaska, Logan Bread has been used by many expeditions and short-haul
> trips. Its
> delicious taste, high calorie content, indestructibility and non-
> perishability make it a
> nearly ideal climbing food. The recipe is as follows:
>
> 4 cups water
>
> 3.5-4 pounds whole wheat flour
>
> 12 ounces shortening--melted 1.5 cups (substitute 1.5 cups Canola
Oil)
>
> 12 ounces sugar (1.5 cups)
>
> 16 ounces honey
>
> 16 ounces molasses
>
> 4 ounces powdered milk (1/2 cup)
>
> 1 teaspoon salt
>
> 2 teaspoons baking powder
>
> Optional items: add raisins, chopped walnuts, almonds or sliced
dates.
>
> Mix ingredients. Grease and lightly flour cooking pan. Pour batter
1/2
> inch thick into
> the cooking pan. Groove into 3-inch squares. Bake at about 300
> degreesFahrenheit for
> one hour. After cooking, dry the bread in the oven for several hours
at a
> very low heat
> (90 degrees F), then store it in a container wrapped in cloth.
>
----------------------------------------------------------------------------
--
> ---------------------------------------------------
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 C Flour, All-Purpose -- *
> 4 C Flour, Whole-Grain Wheat -- **
> 1 C Honey
> 3 Tsp. Molasses
> 3/4 C Brown Sugar
> 3/4 C Dry Milk
> 1/4 C Salad Oil
> 1 Tsp Salt
> 1 Tsp Baking Powder
> 2 C Dried Fruit And Nuts -- up to 4 cups
>
> 1. Mix all ingredients together using your hands. Add water if the dough
> will not stick together without it.
> 2. Pat or roll out onto cookie sheets to a thickness of 1/2 inch.
> 3. Score into squares with a sharp knife.
> 4. Bake 1 hour at 300 F.
>
> Makes 2 - 9 x 13 in. pans.
>
----------------------------------------------------------------------------
--
> ---------------------------------------------------
>
> Logan Bread
> 5 cups water
> 4 pounds whole wheat flour
> 1 pound soy flour
> 2-1/2 cups raw or dark brown sugar, firmly packed
> 1-1/4 tsp. baking powder
> 1-1/2 tsp. salt
> 1-1/2 cups honey
> 1-1/2 cups dark molasses
> 2 cups melted shortening
> Mix all ingredients thoroughly. Do not use a weak spoon or try this when
your
> arm is already feeling
> sore (this dough lets you know it's substantial food right from the
start). It
> should be tough stuff; if it
> isn't, add some more flour. Flours do vary in the amount of liquid they
absorb
> when it's all mixed,
> bake it in 2-inch deep baking pans for an hour at 350 degrees. Cut it
into
> 2-inch squares while it is
> still warm. Set the oven for warm, put the bread in to dry with the door
left
> ajar, and leave it for 8 to
> 12 hours. Time depends upon temperature, humidity and your taste. The
longer
> you leave it, the
> tougher it will get. As long as it is dried fairly well, it keeps for a
long,
> long time. (Note: There are
> many recipes for this dense, hard trail bread. You can eat Logan bread
for
> breakfast or as a snack,
> just like the brown biscuits in the British Army ration pack. This recipe
and
> those that follow are
> from "America's Backpacking Book" by Raymond Bridge, published in 1973)
>
>
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