How to make it

  • Combine dry ingredients and mix well.
  • Combine remaining ingredients in another bowl and beat until well-combined.
  • Fold the wet into the dry and blend well.
  • Divide equally between four baking pans (9 x 9).
  • Bake at 350-degrees F, for 45 minutes, or until done.
  • The bread does NOT rise to the top of the pan.
  • The final product will be dense and chewy.
  • 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.
  • And to boost the iron content, add chopped apricots and about 1/4 cup brewer's yeast.

Reviews & Comments 1

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  • anniesummer17 6 years ago
    My husband had this original recipe 35 years ago when he was an avid mountaineer. I thought I would suggest a couple changes if you are looking for a truly long lasting and totally healthy bread. Firstly, I would sub coconut oil for all the fats here - margarine is full of trans fats and just not a healthy choice, and most oils are rancid from the get go. Coconut oil is utilized instantly by the body for energy, is stable when heated and has a very long shelf life. If you are still one of the believers that it is evil, just do a bit of research and you will find that it has been vindicated and isn't the devil that it was made out to be by the soybean industry several decades ago.
    Sweetener of choice for us is raw honey - the only food on the planet that lasts for centuries without going bad!
    Almonds are the best choice for nuts if you really want something long lasting. Walnuts and pecans, while really tasty, go rancid pretty quickly when exposed to warm temps. And finally, the original recipe had a combination of whole wheat and rye flours.
    Hope that is helpful for anyone planning a long trip :-)
    Happy hiking, Annie
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