I love carbs and the thought of going a day without bread is a sad one for me. Finding the right bread to take backpacking can be a bit of a challenge – but it’s not stopped me yet! Flatbreads such as tortillas, pita and naan work extremely well. Bagels are quite dense and resist squishing too and if you buy popular store brands with preservatives, they last forever on the trail. Heavy rye bread seems to fair well too.

A tasty favourite among backpackers is Logan Bread – an energy-packed, dense bread that holds up well on the trail. Invented in the 1950’s and named for Mt. Logan (Canada’s highest peak at 5959 m – or 19 551 ft), there are countless variations for making this hearty fare. Basic ingredients usually include whole wheat flour, brown sugar, powdered milk, baking powder, eggs, raisins and nuts. Most recipes call for molasses and oil too, but it seems to be a matter of personal taste.

Here is a great recipe for Logan Bread adapted from Carol Hodgins book, Wanapitei Canoe Trippers’Cookbook (an excellent resource for meal and snack ideas while outdoors):

1 c (250 ml) whole wheat flour
1 c (250 ml) white flour
½ c (125 ml) soy flour
1 c (250 ml) rolled oats
½ c (125 ml) brown sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
3 eggs
1/3 c (75 ml) powdered milk
½ c (125 ml) pecans
¾ c (175 ml) dried cranberries
1 tsp (5 ml) cinnamon
1 c (250 ml) margarine
¼ c (60 ml) molasses
½ c (125 ml) honey
½ c (125 ml) oil
2 c (500 ml) water

Mix dry ingredients and work in margarine. Add cranberries and pecans. Mix in honey, molasses, oil, and water. Bake in a greased pan at 175 C (350 F) for 45 minutes. If you prefer a drier version of this bread, bake at 150 C (300 F) for one hour.