Mix dry ingredients. Add and blend the rest of the
ingredients until the dough mix is moist. Pour into a greased 8x8-inch
or 9x9-inch square pan. Bake at 300 degrees F for 1 hour. The bread
should pull away from the side of the pan when ready. Cut into squares
while warm. Leave in pan to dry, uncovered, for 8 to 10 hours. Wrap
individually in plastic wrap and store in ziploc bags. This bread keeps
well when frozen and can be refrozen if not used. It also dries well
in a dehydrator.
For more information on Lipsmackin' Backpackin'
or to order the book please visit Globe
2001 Christine and Tim Conners - from Lipsmackin' Backpackin'