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.
* 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
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.