Logan Bread
Adapted from a recipe developed for numerous Canadian climbs on Yukon's Mount Logan, the highest peak in Canada, this nourishing bread is popular with Louise when mountaineering or hiking. Make it before your trip and, if you wish, sprinkle the loaf with whole wheat flour, wheat germ or sesame seeds before baking.
Servings: 1 loaf
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| calories | 210 |
| protein | 6 g |
| fat | 7 g |
| carbohydrate | 35 g |
-
3-3/4 cups (925 mL) whole wheat flour
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) skim_milk_powder
1/3 cup (75 mL) wheat germ
1/4 cup (50 mL) sesame seeds
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) salt
1 cup (250 mL) Water
1/3 cup (75 mL) vegetable oil
1/4 cup (50 mL) liquid honey
1/4 cup (50 mL) molasses
Preparation:
In bowl, combine flour, sugar, skim milk powder, wheat germ, sesame seeds, baking powder and salt. Whisk together water, oil, honey and molasses; stir into dry ingredients.
Spoon into greased 8-1/2- x 4-1/2-inch (1.5 L) loaf pan. Bake in 300°F (150°C) oven for about 1-1/2 hours or until well browned and cake tester comes out clean. Let cool on rack. (Bread can be stored for up to 5 days.)
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