Original recipe for Logan Bread

[Bill Salmon]

A couple of days ago, someone asked for a Logan bread recipe.
I posted a fairly recent one that resmbled fruit cake.
The original recipe, however, is quite different.
It was apparently developed by an unknown Fairbanks baker
for the 1950 Mt. Logan Expedition, who wanted an "indestructible
high-energy bread." The recipe has been reported by Victor
Josendal and Keith Hart, and published in the book
GORP, GLOP & GLUE STEW, by Yvonne Prater and Ruth Dyar Mendenhall
(The Mountaineers, Seattle, 1982). Here it is:

1 cup water
3.5 cups whole wheat flour
0.3 cup melted shortening
0.3 cup honey
0.3 cup sugar
0.5 cup blackstrap molasses (optional)
0.3 cup milk powder
0.25 tsp. salt
0.5 teaspoon baking powder

Mix all ingredients, then spoon into greased muffin tins or pour
into baking pan(s) to half-inch depth. Bake at 300F for 1 hour
or more, depending upon dryness desired. Makes about 15 muffin-
sized "bricks."

When baked, this stuff acquires the texture of charcoal briquets,
they say. They would "tenderize" it before use with an ice axe,
or dunk it into hot tea or hot fruit jello.

Sounds yummy. I think I'd prefer the other recipe.

Bill Salmon