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.
The dry ingredients mixed in a bowl.

Mixing the wet ingredients.

Pouring the wet mixture on the dry mass.

Thoroughly kneading into a dough.


On the trail

I carry the tour bread in the original bread bags or in plastic sealable bags in my backpack and when hungry, just eat and enjoy!
Divided into portions on a baking sheet, ready for the oven.

Baked and ready!