Trapper's Oat Bread

Submitted by joancole

"http://lelandra.com/joan/campcook.htm#TOB from Bill and Jo McMorris' Camp Cooking Sort of like granola bars. Fabulous for breakfast. In theory it is supposed to keep for 2 weeks in mild weather... I wouldn't know; it's never gone uneaten that long. This recipe is not period, though oatcakes were a period bread. In the TI article A Pilgrim's Picnic Basket by by Phil Troy (Gideanus Adamantius), oatcakes are discussed and a recipe is provided. One recipe will handle about a dozen people for one breakfast"

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Yields: 1 pan

ingredients

• 1 cup flour
• 3 1⁄2 cups oatmeal
• 1⁄2 cup powdered milk
• 1⁄2 cup honey
• 1 cup butter or 1 cup margarine, softened
• 1 egg, slightly beaten
• 2⁄3 cup raisins
• 1⁄2 cup chopped dates
• 1⁄2 cup sliced almonds, pecan chips or 1/2 cup chopped walnuts
• shortening

directions

1. Cream together the margarine and honey. Add the slightly beaten egg and blend well.
2. Mix the flour, oatmeal, and dry milk in a large mixing bowl and sift the mixture with your hands until ingredients are well combined. Add the dry ingredients to the margarine, honey and egg mixture. Mix well, then add the raisins, dates and nuts. Stir well.
3. Using a good load of shortening on a paper towel, grease a 9x13x2 inch cake pan. Spread the batter into the pan. Bake at 300 degrees for 45 to 50 minutes. The bread will be a warm bronze color when done. Cut the bread into slices. Let the slices cool slightly, then remove them from the pan. Allow the bread to dry on a baker's rack for 15 to 20 minutes before wrapping in plastic or foil. Eat plain or spread with honey or peanut butter.