I know we have blogged quite a bit this past year about hiking as a family and the one over-riding question that folk ask is: “What do our kids carry in their backpacks?” Well we keep it really simple… a sweater, two bottles of water, a handful of snacks and a sandwich, not just any sandwich, it has to use hiker’s bread… it’s tradition. It is also a very filling bread, designed to fill grumbly tummies and nothing like the bread that you buy in the store. We make it the night before a hike… so it is fresher than fresh when we get going the next day…
Let’s Meet The Players:
- 1 kg Nutty Wheat Flour (Whole Wheat Bread Flour).
- 200g Digestive Bran.
- 3 Tablespoons of Bicarbonate of Soda.
- 1 Tablespoon of salt.
- 1.5 litres of buttermilk or yogurt.
- 1cup honey
You can use a fruity flavoured yogurt and add bits of dried fruit and seeds… and you can sprinkle any number of seeds on top of your loaf before you bake it. Really this is extremely adaptable and we are always trying new bits and pieces in our bread.
Let’s Play The Game…
- Turn the oven on to 160 degrees Celsius (320 degrees Fahrenheit).
- Place all your dry ingredients in a large mixing bowl and measure out your wet ingredients.
- Add the yogurt and the honey the dry ingredients and mix away.
- You will get a fairly sticky dough… it’s fine you are not going to be kneading this bread.
- Place the dough into a large bread tin or two smaller loaves.
- If you have seeds to sprinkle on top then now is the time.
- Bake in the oven for about 50 minutes… then carefully take the bread out of the loaf tin and let it bake for about 15-20 minutes longer.
- We leave it to cool on the drying rack overnight.
And the se7en + 1th…
First person up gets to make a sea of sandwiches before we head out…