Bushmans Wild Hiking: Hiking Bread

Hiking Bread

This recipe makes a fairly compact bread, perfect for a lunch on the trail and it’s very delicious on its own! This bread is my own modification.

I add a lot of nuts to increase the amount of fat. The recipe is based on waldkorn flour. It’s a dark mixture of several types of flour, easy to find in Belgium but I’m not aware of the existence of a similar flour mixture abroad. Last time I prepared the tour bread with a 9 cereal mixture instead of waldkorn flour and it turned out equally successful. Any mixture of wheat flour, wholegrain flour, rye flour,… will probably turn out as good and as tasty as this recipe.

Ingredients

These quantities are good for about 2kg of tour bread.

Ingredients	Kcal/100g	Proteins	Carbs	Fat	Grams	Kcal
Waldkorn flour	322	13	73	1	1000	3224
Nuts	691	9	14	72	375	2591
Dried fruits	358	4	62	1	200	717
Olive oil	883	0	0	91	150	1324
Honey	377	0	94	0	80	302
Sugar	400	0	100	0	90	360
Baking powder	51	17	9	1	5	3
Whole milk	64	3	5	4	380	243
Dark chocolate	536	5	45	37	100	536
Total baked	465	10	57	23	2000	9300

Preparation at home

Grind the nuts and dried fruits. Then mix waldkorn flour, nuts, dried fruits and baking powder into a bowl. Melt olive oil, honey, sugar and whole milk together over a low heat or in the microwave, then add to the dry mixture. If desired, you can now add chocolate pieces, make sure they melt into the dry mass. Then knead the mass thoroughly into a dough. Spread the dough a few inches thick on parchment on a baking sheet and divide into portions by pushing notches in the dough. Finally bake in the oven for one hour at 160°c. When baked and cooled, wrap the portions in bread bags and store in a dry place. The bread has a shelf life of several months. I’ve stored it for a half year already and it was still perfectly edible after such a long time even though the bread will gradually become more hardened the older it gets.