Pony Express Trail Bread
courtesy of Lipsmackin' Backpackin'

Total weight: 2 pounds 7 ounces
Weight per serving: 2.4 ounces
Total servings: 16 bars

At home:
2 cups unbleached white flour
2 cups whole-wheat flour
1/3 cup wheat germ
3 tablespoons powdered low-fat milk
3/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup water
1/2 cup honey
1/2 cup molasses
1/3 cup vegetable oil

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.

Jeff and Chris Wall
Lancaster, California

For more information on Lipsmackin' Backpackin' or to order the book please visit Globe Pequot's website.

© 2001 Christine and Tim Conners - from Lipsmackin' Backpackin'
use without the author's written permission is prohibited.

 
   
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