Marathon training bread

http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/

It's pretty much nuts, seeds and oats held together with psyllium husks, so I don't know if you can call it bread since there's no flour. I'm sure adding some dried fruit would work well too. 

Any bread is good for running - at least from my personal experience - the type depends on when you need it. If it's for general meals, as you add kilometers/miles, you need to add carbs (mostly) and protein (which can come from what you put on the bread) plus using whole grains and high fibre is recommended. If it's for pre-run/post-run food, then you'll want to stay away from high-fibre (e.g., bran, 100% whole grains) and higher (than 5%) fat content.

They're supposedly the new super food - a marketing rather than a science term. However, they are good in bread. I hydrate them first with about 6 times as much water by volume (though you could use up to 8 times I think). I add 2 tablespoons to 500g flour, though for a real superfood bread, you could add more, or just add it as part of your seed mix. I don't count the water I add to the Chia seeds in my bakers' percentage calculations. I tried it both ways and found that my dough was too dry if I counted the fluid I added to the seeds. The water and seeds form a slimy gel like little frog spawn, but they do add a nice crunch and subtle nuttiness.