Recipe of the Week: Hearty Trail Bread

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The following recipe for Hearty Trail Bread is from SurvivalBlog reader Tina B.

Ingredients
  • 3 cups bread flour, divided
  • 1/2 cup whole wheat flour
  • 2 (4-1/2 tsp.) envelopes Instant Yeast (such as Fleischmann’s)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 3/4 cup milk
  • 1/2 cup water
  • 1/4 cup butter OR margarine
  • 1/2 cup dried apricots, chopped
  • 1/2 cup prunes, chopped
  • 1/4 cup pumpkin seeds, coarsely chopped
  • 1/4 cup sunflower kernels
  • 1/4 cup coconut
Directions
  1. Combine 1 cup bread flour, whole wheat flour, undissolved yeast, salt and sugars in a large mixer bowl.
  2. Heat milk, water and butter to very warm (120° to 130°F). Stir into dry ingredients.
  3. Add enough remaining bread flour to form a soft dough.
  4. Knead on a lightly floured surface 6 to 8 minutes until smooth and elastic.
  5. Roll out dough to 1-inch thickness, sprinkle half with dried fruit, seeds and coconut.
  6. Fold the dough over filling, seal the edges and knead for 2 minutes longer to evenly disperse.
  7. Cover and let rest on a floured surface for 10 minutes.
  8. Punch down dough and form into an oval shaped loaf.
  9. Place on greased baking sheet.
  10. Cover and let rise in a warm, draft-free area for 30 to 60 minutes until double.
  11. Preheat oven to 375 F.
  12. Make a few shallow, diagonal slits on the surface of the loaf.
  13. Bake in a preheated 375°F oven for 20 to 25 minutes.
  14. Remove from oven and cool on a wire rack.
STORAGE

This stores well for up to a week, refrigerated, and up to three days (depending on temperature) wrapped in plastic in your backpack.

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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!