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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. 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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