Recipe

Logan Trail Bread Recipe


Logan Trail Bread Recipe
Logan bread originated in 1950 when Gordon Herreid led an expedition up Mt. Logan in Alaska. He created this bread to be indestructible, high-energy and nutritious for his party. An excellent choice for cold-weather treks.

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Ingredients
  • 3 cups whole wheat flour
  • 3 cups unbleached white flour
  • 1/2 cup dry milk
  • 2 1/2 cups rolled oats
  • 1 1/2 cups brown sugar
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup soy grits
  • 1 1/4 cups broken or chopped nuts
  • 2 cups raisins
  • 1 cup honey
  • 1/2 cup molasses
  • 2 cups margarine
  • 1 cup oil
  • 6 eggs

Directions
  1. Combine dry ingredients and mix well.
  2. Combine remaining ingredients in another bowl and beat until well-combined.
  3. Fold the wet into the dry and blend well.
  4. Divide equally between four baking pans (9 x 9).
  5. Bake at 350-degrees F, for 45 minutes, or until done.
  6. The bread does NOT rise to the top of the pan.
  7. The final product will be dense and chewy.
  8. A single serving (a 4-inch square) provides 718 calories and 10.4 grams usable protein.
  9. To make it even more nutritious, substitute 1 cup wheat germ for 1 cup of the white flour.
  10. And to boost the iron content, add chopped apricots and about 1/4 cup brewer's yeast.

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