Trail Bread

This isn’t your everyday sandwich loaf. Trail bread is built for the backcountry.

Whole wheat pastry flour, wheat germ, and sesame seeds give it substance, while honey and molasses pack in the kind of slow-burning energy you need when you’re miles from the trailhead.

The recipe makes a massive batch, baked in a roasting pan or spread across two jelly roll pans. It bakes low and slow until it’s dense, chewy, and sturdy enough to toss in a pack without falling apart.

Slice it thick, wrap it up, and you’ve got fuel that’ll carry you through a full day on the trail.

Kitchen Tips

• This is a big-batch recipe. If you want a smaller amount, halve everything and use a single jelly roll pan
• Mix thoroughly. With no eggs and no yeast, the baking powder and milk are doing all the lifting, so everything needs to be well combined
• Bake until the center feels firm when pressed. It’s a dense bread, so don’t expect it to spring back like a cake
• Wrap tightly in foil or plastic and it’ll keep for days at room temperature, making it ideal for camping and backpacking trips