It’s a tasty quick bread that is dense and nutritious. It is full of dried fruits and nuts and is very filling – which makes this perfect for hiking or camping. It’s named after Mt. Logan in Yukon, Canada.
As the fall has begun, I’ve been craving baked goods almost constantly. Logan bread is a great snack alternative for those of us who crave something that’s not only sweet but chewy. (For me, the chew factor is huge. There’s nothing like sinking your teeth into a thick cookie, a piece of cake, or bread!)
When I first tried Logan bread, I was a little disappointed because it tasted so healthy. I could definitely taste the whole grains. That was the first bite. But soon enough, I took another . . . and another . . . and soon the whole piece had disappeared. Here’s what I discovered. In this age of processed food full of processed sugars, we expect sugary flavor to all but slap us in the face when we eat a treat. Logan bread has plenty of sweetener in the form of brown sugar, honey, molasses, and dried fruit but the flavor is complex with more of a nuance of sweet. The more I ate, the more I LOVED this treat.
Since this recipe makes 2 pans of bread, I recommend eating one pan and cutting and freezing the other in individual packaging. These little bread packets make great breakfasts or snacks to go!
Logan Bread Recipe
1-1/2 cups whole wheat flour
1-1/2 cups rye flour
1 cup old-fashioned oats
1 cup of ground flaxseed meal
1/2 cup powdered milk
1/4 cup brown sugar
1-1/2 tsp baking soda
1 tsp salt
1/2 cup water
1 cup vegetable oil (you can also use a very light tasting olive oil)
1/2 cup honey
1/2 cup molasses
1/2 cup of chopped nuts (pick your favorite: almonds, walnuts, cashews, etc.)
1 cup of dried fruit (again, use your favorite: I used dried cherries, cranberries, and strawberries this time)
-Preheat oven to 275˚.
-Grease (2) 9″x9″ pans and flour them.
-Bake for about 1-1/2 hours at 275˚ or until a toothpick that is inserted comes out clean.