BREAD BACKPACK RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch square baking pans.
• In a large bowl, stir together the whole wheat flour, white flour, oats, brown sugar, baking powder, and salt. In a separate bowl, stir together the eggs, honey, molasses, applesauce, and vegetable oil. Pour the wet ingredients into the dry ingredients, and stir until well blended. Mix in the raisins and sunflower seeds. Divide the batter evenly between the two pans.
• Bake for 45 minutes in the preheated oven, or until the top springs back when lightly pressed. Let the bread cool in the pans for at least 10 minutes before cutting into squares or bars. Wrap pieces individually, and refrigerate or freeze.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.