Logan Bread Recipe
by Robert N. Latz

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(Reprinted from the American Alpine Club, American Alpine News, April 8, 1998)

Since its invention by the 1950 Mount Logan Expedition from the University of Alaska, Logan Bread has been used by many expeditions and short-haul trips. Its delicious taste, high calorie content, indestructibility and non-perishability make it a nearly ideal climbing food. The recipe is as follows:

4 cups water

3.5-4 pounds whole wheat flour

12 ounces shortening--melted 1.5 cups (substitute 1.5 cups Canola Oil)

12 ounces sugar (1.5 cups)

16 ounces honey

16 ounces molasses

4 ounces powdered milk (1/2 cup)

1 teaspoon salt

2 teaspoons baking powder

Optional items: add raisens, chopped walnuts, almonds or sliced dates.

Mix ingredients. Grease and lightly flour cooking pan. Pour batter 1/2 inch thick into the cooking pan. Groove into 3-inch squares. Bake at about 300 degreesFahrenheit for one hour. After cooking, dry the bread in the oven for several hours at a very low heat (90 degrees F), then store it in a container wrapped in cloth.

Backcountry_Resource_Center--Paul Richins, Jr.
www.jps.net/prichins/backcountry_resource_center.htm 

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