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Bread
Pony Express Trail Bread
By Jeff Wall & Chris Wall
Page 6 of 8 |
Nutritional Snapshot (per serving)
calories: 240
protein: 4 g
carbohydrates: 50 g
sodium: 250 mg
fiber: 2 g
fat: 5 g
cholesterol: 0 mg
total weight: 2 pounds 7 ounces
weight per serving: 2.4 ounces
total servings: 16 bars
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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.
About the Authors:
Christine and Tim Conners have been hiking together since they began dating. Marriage and four children later, they're still chasing each other down the trail. Chris, a graduate of Outward Bound, is a children's mental health therapist and psychology instructor. Tim is a propulsion engineer specializing in advanced aircraft design. They live in Savannah, Georgia.
Published: 22 Mar 2005 | Last Updated: 15 Sep 2010
Details mentioned in this article were accurate at the time of publication
Details mentioned in this article were accurate at the time of publication
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