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Logan Bread Recipe

Logan bread is a dense quick bread full of dried fruits and nuts. Named after Mount Logan in the Yukon, Logan Bread’s delicious taste, high calorie content, indestructibility, and non-perishability make it an ideal long distance backpacking food.

I first leaned about Logan Bread a month ago from my friend John on a section hike of the Long Trail that we did together. I’ve taken the recipe he sent me and made a few modifications to make it less flaky and better able to withstand the rigors of my food bag.

Logan Bread

1.5 cups of whole wheat flour
1.5 cups rye flour
1 cup quick oats
1 cup wheat germ
1/2 cup powdered milk
1/4 cup brown sugar
1.5 teaspoons baking powder
1 teaspoon salt
1/2 cup water
1 cup canola oil
1/2 cup wild flower honey
1/2 cup molasses
1/2 dried cherries, chopped
1/2 cup walnuts, chopped
1/2 cup dried cranberries
4 eggs

Instructions

Preheat oven to 275 degrees.

Mix all of the grains, powdered milk, baking powder and salt in a large bowl.

Mix all of the dry ingredients in a bowl
Mix all of the dry ingredients in a bowl

Next, mix all of the other ingredients in a separate bowl and set aside.

Logan Bread - Next, mix all of the remaining ingredients in a separate bowl
Next, mix all of the remaining ingredients in a separate bowl

 

Grease two 9″ x 9″ pans using Crisco. Then sprinkle extra flour onto pan bottoms and sides. This will show you if you’ve missed greasing any spots and will help with removing the bread from the pans when finished baking.

Mix the ingredients of the two bowls and mix very thoroughly.

Spoon the mixture into the two greased pans evenly.

Bake for 90 minutes at 275 degrees or until a tester comes out clean.

Let cool. Carve Logan Bread into 3″ x 3″ squares and store in plastic ziplocs for eating on a backpacking trip or at the office.

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79 comments

  1. Just found the thread. Looks great! Homemade, organic, keeps on the trail … what more can one ask!?!

    I'm a bit new at UL backpacking, so grams/ounces conversions take me a while.

    100g (3.5oz) = 435 calories

    1oz = 124 calories

    The calorie-to-weight ratio is great compared to store-bought nutrition bars.

  2. Glad you discovered us! Not necessarily just a UL dish but good for anyone who likes a dense quick bread on the trail.

  3. Sounds a lot like Bucketabon bread. Super tasty.

  4. My hiking buddy calls these "Rotor Rooter Bars", and will eat every one I let him have.

  5. Just a build on the baking directions, I lined a pyrex glass baking pan with parchment paper and baked the batch in just one pan. It lifted out beautifully, leaving nothing behind. Cut it into 12" x 3" bars and sealed the bars with a vacuum sealer in foodsaver bags and put them in the freezer to keep until needed.

    If it's all the same to you, I'm calling it Lembas, my kids will love this Elvish Lemba bread and there's even a video for it on youtube.

    http://youtu.be/HBd7lnlak5I

    Thanks for the recipe!

    • The Glad Press ‘N Seal wrap has worked well for me on numerous trips. It fits tightly around each bar protects the bar while in the pack, it weighs nothing, and when I’ve finished a bar, the wrapper wads up into a tiny ball making carry-out simple. It certainly is better than a zip-lock bag, but I don’t have a vacuum sealer to test that option.

  6. 9 x 9 pan1 = 81

    9 x 9 pan2 = 81

    3 x 3 section = 9

    9/162 =5 to 6% * 7182 cal = ~400 calories per serving.

    Anyone follow me?

    • Bryce — where did you get the 7182 calorie number? I’d like to use it in my planning, but is it for this recipe? Thanks.

  7. NM….didn't see all the comments at once.

  8. Here we go!

    https://www.facebook.com/media/set/?set=a.6337355

    Followed the recipe originally listed except didn't have dried cherries, so white grape raisins it is…baking now!

  9. I have baked logan bread and used it on my arctic expeditions for years. It's perfect because it freezes well, has lots of nutrition and calories. To bake it, I put it into regular bread baking pans at 325F and, after it has baked and cooled, slice it like bread, smear a tablespoon of margarine on each slice to get even more calories and put each slice into an individual plastic bag. This allows me to keep my mittens on and shove the bread up through the top of the bag and enjoy a tasty, high calorie lunch without freezing my hands. Of course the margarine would be a big mess if your lunch isn't frozen. Because I ate so much of it, I varied the kinds of flour and nuts used so the taste would change a bit and, in some loaves, added 1/2 cup of chopped green beans. The best thing about this stuff is you can change it a lot and it still comes out great. The caloric count listed above is about the same as what I have calculated, so with the margarine, it's about 500 calories per slice.

  10. I'm David from the August and September 2010 comments above. I've done quite a bit of modifying the recipe, mostly in adding more fruit and different types. My grandson's gotten quite fond of this on the trail, although he usually won't touch it otherwise.

    • How long will this bread last, we want to take it on a 3 week sailing trip. Thank You!

      • Since the bread has egg in it, you will want to be careful about growing salmonella if it sits around at room temperature for long. I have only used this in the arctic.
        Can you freeze it? That would keep it safe. Otherwise, you can take the ingredients along and bake it as needed. If that’s not practical, you could cook it in a frying pan as you need it, similar to the way you would make corn bread in a frying pan.
        Have a happy sail!

  11. Sounds like a great addition to my hiking menu. Will have to try it soon. Also not to change the subject, but great job on the site. Found it yesterday and there is a ton of great info.

  12. I cut my fresh baked Logan bread into squares, package them in sandwich size Ziploc bags, and then stuff them in the freezer, where they keep just fine indefinitely. Out of the freezer, you’d better eat them in a few days.

  13. how long will this bread keep without refrigeration and with

    • When I make it, I store the extra in the freezer and it keeps indefinitely. Outside of refrigeration, you only have a few days. Some of mine got moldy after about a week (I’d forgotten to put it in the refrigerator of the RV when travelling).

  14. Sorry if this has been asked already, but could these be vacuum sealed? I plan to dehydrate some meals and was just wondering if anyone had vacuum sealed their bars to extend the time of use, or does everyone just bake harm up to be eaten in the first few days of a hiking trip? Thanks for any responses. :-)

    • Hester, yes I vacuum seal mine and seems to actually improve the flavor and density.

      First use was hiking the Chilkoot and they worked great. Cut open a vac-seal bag and eat on the trail. Coming home we sailed by Mt. Logan, which was fun to see where the bread name was derived.

      My latest modifications include diced ginger, coconut, 90% chocolate, whole rye, barley, chia seeds (for something to crunch on) & always use coconut oil in place of canola.

      Todays batch I substituted eggs whites fo whole eggs…only an hour left to bake.

      Many thanks Earlylite for your posting!

      • Just found this receipt and comments. Looks to be a little easier than Banjo Bread receipt I found awhile back. I am making a base receipt of this to pass around at the next scout meeting to see how the scouts and other adults like this stuff. If it goes over we will use it on our Smokies trip in July. I will leave a piece out to check the self life after cooking.

        Thanks for the tips and receipts. A big help to a novice light weight hiker.

  15. As a fan of the outdoors, and Tolkien, and food (who isn’t), I just want to comment that although I appreciate that most of us are intrigued enough about Lembas to want to find a DIY version, I came to the conclusion that like everything “Elvish” (no, not Elvis) Lembas is an elegant, not complicated, resource. It would be relatively simple to make (few ingredients), easy to store long term, and be extremely high in calories. Technically, Lembas, outside of fantasy fiction, is impossible. We know the maximum calorie density of foodstuffs (which is pure fat at 9kcal per gram) so even if you live on pure olive oil (eww), you still have to carry and eat a lot of it.
    What I usually bake for trips are what we Brits call Flapjacks (Basically oats, butter, and some kind of refined sugar syrup or honey). Simple, quick, elegant, and can keep for ages in a sealed container. But, your Logan bread looks very interesting, and tasty, so I will definitely be trying a variation of the recipe for my next trip.

  16. I made this today and it was very good. It only took an hour to bake. I followed the recipe exactly. It tastes a lot like Boston brown bread and shares some of the same ingredients. I put some in the freezer for future hiking trips and may try some variations in the future such as adding chia seeds. Thanks for posting the recipe. I scanned each ingredient into the Lose It app and calculated the calories for 18 bars – it came to 355 calories per bar.

  17. I forgot to add that I used Pam cooking spray with flour, and since I only had one 9×9 pan, I used a shallow 2 quart ceramic baking dish for the other pan which worked fine.

  18. Phil thanks for the recipe. We are going to use this on our Scout high adventure, canoeing in Alaska this summer. I made a couple of modifications, one on purpose and the other out of necessity. I swapped out the rye flour for quinoa flour. I am not a fan of rye and putting quinoa in helps pump up the protein and taste pretty good as well. The other is I could not find any dried cherries at our local grocery so used cherry juice infused dried cranberries. Never herd of this but they worked and also tasted great.

    • Dan,

      Thanks for the heads up on quinoa. I’ll try that. I need to make another batch anyway. I’ve found the recipe is fairly flexible and I usually do some fruit additions and add more than the recipe calls for. I’ve got plenty of dried cranberries I’ll drop into the next batch.

  19. Just made and tasted my first Logan bread, and it’s good! I used 1 egg less and only half of the honey and molasses to make it less sweet. This weekend I’ll go for a trip in Eiffel and I’m looking forward to my breakfast in sleeping bag!
    Thank you so much for sharing :)

  20. Logan bread, beef jerky and cheese. I make my logan bread into individual muffins or cupcakes. It’s easier to share and can be prepackaged for easy retrieval on the trail. Especially useful this way instead of trying to cut a loaf on a snowshoe trip in the freezing weather.

  21. That’s a good idea and I will give it a try. But when I make it into a loaf, I always pre-slice the loaf so you don’t have to deal with that in cold weather. I also pre-cut cheese and sausage into bit sized pieces for the same reason.

  22. I am ready to bake my first Logan Bread, but I am surprised to read that it keeps for only 3 days! Since I need it for spring and summer hiking on the PCT, anyone have suggestions for increasing it’s shelf life?

    • Not sure about the storage time. I just keep it on the fridge top in a tupperware container. No spoilage over a three week period/ Would avoid extreme heat and sunlight. Have keep it in campsites (no ice)during Smokey Mountain 6-10 days with no problem. These is my midday snack at work and hiking.

    • To make it last a long time, keep baking it until it is very dry and hard. The dryer it is, the longer it keeps. I have made it so that when I ate the last piece, it was over a year old and without refrigerating. Be careful for your teeth though.

  23. I have been using this receipt for two years. If you have a 1/2 table chafing dish the whole amount will fit and in and cook well. I switch between flax seed/ sunflower seed and wheat germ; switch dried fruit (I think dried apples don’t work) and add extra and different nuts. Black walnuts and pecans are great . Has lasted up to 3-4 weeks in an air tight container on the top of my fridge. Fed to scouts while in the Smokies and they liked it.

  24. Made this today using gluten free flours:white rice flour, almond flour, coconut flour, coconut oil and replaced oat bran for wheat bran. Added an extra egg, and a bit more oil.
    It turned out excellent!! My husband who is not gluten free says it’s delicious!

  25. crocodile_dondii

    Very nutritious, filling, and easy to eat on its own

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