Jill......

Jill,

Thanks for the recipe.  It is a lot like the one I make...but I stir mine up instead of layering iit!  I am giving you this recipe b/c I KNOW you cook.  I use this a lot when I go on the bike, riding horses and even to busch gardsen, etc.  I find it much easier to have what I need since I rarely find something from out that I want.  This may seem like a lot to make, but it makes a large quantity and freezes great.  If you do try it, let me know what you think....I make adjustments a lot when making it to change the taste. 





 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 Splenda 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.

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

 

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.