Alaska Backpack Mountain Bread

Exit Glacier.

Sorry it's been so long since my last post. I'll be honest, I've been lazy.

As Summer comes to an end Autumn has moved in quickly. The weather has gotten colder and wetter. It's odd to have a day go by that it doesn't rain; however, after the summer I've had I can hardly complain about the weather. In fact, if I do complain, I get yelled at by every Alaskan telling me I was here for the most amazing summer most of them have every witnessed and therefore have no right to whine. It's also weird to see the sunrise and sunset. It actually gets dark here. I'm not use to.

Even the the weather hasn't been as beautiful there have still been a few nice days. On one such day I got my butt out bed for sunrise at Exit Glacier. Exit Glacier is actually the only part of the park that can be reached by road. At sunrise and for the few hours following the lighting was a photographers paradise and I had way to much fun breaking in the parks new macro lens.

One of two coyotes out on the out wash plain.

Moose poop.

Alaska Backpack Mountain Bread

This bread will keep for 3 weeks. It is almost a meal and very high in energy.

INGREDIENTS
4 cups whole wheat flour
1 cup water
3/4 cup brown sugar
1/2 cup honey
1/3 cup wheat germ
1/3 cup vegetable oil
1/4 cup sesame seed
1/4 cup molasses
3 tablespoons dry milk powder
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda

Mix all ingredients until smooth. Pour into a greased 8 x 8 x 2-inch pan. Bake at 300 degrees for about 1 hour, or until bread pulls away from sides of pan. Cool and cut into 16 equal squares.

Makes 1 loaf