The Reliant Self_ Survival Bread

8/18/2019 The Reliant Self_ Survival Bread

1/17

01/02/2016 The Reliant Self: Survival Bread

http://thereliantself.blogspot.ca/2010/06/survival-bread.html

The eliant Self

Tuesday, June 8, 2010

Survival Bread

Many years ago, at a

Preparedness Fair, I picked up

this recipe for Survival Bread .

The recipe says that after it's

made, it "will keep indefinitely".Hmmm... Made me think of

Lembas bread - something the

elves would make (for you

Lord of the Rings fans). "One

small bite will fill the belly of

a grown man." Since I can't

stand to waste, it didn't sound

like anything I wanted to HAVE

to consume on an otherwise perfectly good day, with soft yeast bread and an

abundance of other good foods in the fridge. But this recipe keeps popping up

in front of me, so I decided to throw caution to the wind and bake up a brick

of Survival Bread today.

Here's the original recipe, just as I received it:

Survival Bread

2 cups oats

2 1/2 cups powdered milk

1 cup sugar

3 Tbl honey

3 Tbl water

1 pkg. lemon or orange Jell-O (3oz)

Combine oats, powdered milk and sugar. In a medium pan, mix water,

Jell-O and honey. Bring to a boil. Add dry ingredients. Mix well. (If the

dough is too dry, add a small amount of water a teaspoon at a time.)

Shape dough into a loaf. (About the size of a brick.) Place on cookie sheet

and bake at 350 degrees for 15-20 minutes. Cool. Wrap in aluminum foilto store. This bread will keep indefinitely and each loaf is the daily

nutrients for one adult.

Well, the ingredients don't sound too bad, but that last line bothers me for

some reason. Healthy food should deteriorate, shouldn't it? I have teenage

boys and not much goes to waste around here, so I figured it was worth

trying out. Even though the recipe doesn't specify, I used quick oats. As for the

liquid, that little bit didn't even begin to cover it. It was so dry, I was still

stirring mostly powder, so I ended up adding another 1/3 cup water plus more

- almost 1/2 cup! It was very stiff, and very sticky. I wonder if I should have

added less and got my hands in there and just packed it all together when it

was still a lot drier. I don't know, but here's the results:

Search

Search This Blog

Amazon SearchBox

Prepper Search

Search

powered by

Get This Search Engine

Search AmericanPreppers for PreparednessInformation!

THE PERFECT STOR

PREPAREDNESS HA

Pages

Susan

I'm a Mont

raised to b

sufficient a

grew up in

produced their own fo

maintained, repaired a

just about whatever t

life. We were happy an

wanting. It feels good

share that with other

has given me a rich lif

wonderful family.

View my complete prof

Subscribe in a rea

Blog Awards (2)

Chickens (1)

Cleaning (8)

Emergencies (24)

Emergency Cooking

Garden (18)

Gifts (10)

Goats (1)

Health (26)

Heating (3)

Heirloom Seeds (1)

Homemade Persona

Homemade Soap (3)

Light (9)

Miscellaneous (12)

Natural Healing (12

Pests (1)

Photos for Fun (7)

Planning and Prepa

Preserving Food (4)

Recipes (20)

Recyling (5)

Reminiscing (7)

Saving Money (36)

Sewing (4)

Topics

http://thereliantself.blogspot.ca/search/label/Planning%20and%20Preparationhttp://2.bp.blogspot.com/_aWDe7uacinI/TA7SuGupNSI/AAAAAAAAAwY/a5Q6WOsVXHw/s1600/P1020477.JPGhttp://2.bp.blogspot.com/_aWDe7uacinI/TA7SuGupNSI/AAAAAAAAAwY/a5Q6WOsVXHw/s1600/P1020477.JPGhttp://2.bp.blogspot.com/_aWDe7uacinI/TA7SuGupNSI/AAAAAAAAAwY/a5Q6WOsVXHw/s1600/P1020477.JPGhttp://2.bp.blogspot.com/_aWDe7uacinI/TA7SuGupNSI/AAAAAAAAAwY/a5Q6WOsVXHw/s1600/P1020477.JPGhttp://thereliantself.blogspot.ca/search/label/Sewinghttp://thereliantself.blogspot.ca/search/label/Saving%20Moneyhttp://thereliantself.blogspot.ca/search/label/Reminiscinghttp://thereliantself.blogspot.ca/search/label/Recylinghttp://thereliantself.blogspot.ca/search/label/Recipeshttp://thereliantself.blogspot.ca/search/label/Preserving%20Foodhttp://thereliantself.blogspot.ca/search/label/Planning%20and%20Preparationhttp://thereliantself.blogspot.ca/search/label/Photos%20for%20Funhttp://thereliantself.blogspot.ca/search/label/Pestshttp://thereliantself.blogspot.ca/search/label/Natural%20Healinghttp://thereliantself.blogspot.ca/search/label/Miscellaneoushttp://thereliantself.blogspot.ca/search/label/Lighthttp://thereliantself.blogspot.ca/search/label/Homemade%20Soaphttp://thereliantself.blogspot.ca/search/label/Homemade%20Personal%20Carehttp://thereliantself.blogspot.ca/search/label/Heirloom%20Seedshttp://thereliantself.blogspot.ca/search/label/Heatinghttp://thereliantself.blogspot.ca/search/label/Healthhttp://thereliantself.blogspot.ca/search/label/Goatshttp://thereliantself.blogspot.ca/search/label/Giftshttp://thereliantself.blogspot.ca/search/label/Gardenhttp://thereliantself.blogspot.ca/search/label/Emergency%20Cookinghttp://thereliantself.blogspot.ca/search/label/Emergencieshttp://thereliantself.blogspot.ca/search/label/Cleaninghttp://thereliantself.blogspot.ca/search/label/Chickenshttp://thereliantself.blogspot.ca/search/label/Blog%20Awardshttp://feeds.feedburner.com/blogspot/tUhChttp://feeds.feedburner.com/blogspot/tUhChttps://www.blogger.com/profile/12268230860766119636https://www.blogger.com/profile/12268230860766119636http://thereliantself.blogspot.ca/p/blog-page_26.htmlhttp://www.preppers.info/http://2.bp.blogspot.com/_aWDe7uacinI/TA7SuGupNSI/AAAAAAAAAwY/a5Q6WOsVXHw/s1600/P1020477.JPGhttp://thereliantself.blogspot.ca/


2/17


http://thereliantself.blogspot.ca/2010/06/survival-bread.html 2

Spiritual (16)

Storing Food (12)

Thoughts (11)

Water (1)

► 2013 (1)

► 2012 (3)

▼ 2010 (53)

► July (1)

▼ June (7)

Dishwasher Mag

Making Money In

Be Still

Chocolate - A NeStorage Item!

Survival Bread

After Rain

First 100 Items tDuring An Eme

► May (10)

► April (10)

► March (7)

► February (10)

► January (8)

► 2009 (39)

Blog Archive

Friends and Followers

Amazon Contextual Pro

http://thereliantself.blogspot.ca/search?updated-min=2009-01-01T00:00:00-08:00&updated-max=2010-01-01T00:00:00-08:00&max-results=39http://void%280%29/http://thereliantself.blogspot.ca/2010_01_01_archive.htmlhttp://void%280%29/http://thereliantself.blogspot.ca/2010_02_01_archive.htmlhttp://void%280%29/http://thereliantself.blogspot.ca/2010_03_01_archive.htmlhttp://void%280%29/http://thereliantself.blogspot.ca/2010_04_01_archive.htmlhttp://void%280%29/http://thereliantself.blogspot.ca/2010_05_01_archive.htmlhttp://void%280%29/http://thereliantself.blogspot.ca/2010/06/first-100-items-to-disappear-during.htmlhttp://thereliantself.blogspot.ca/2010/06/after-rain.htmlhttp://thereliantself.blogspot.ca/2010/06/survival-bread.htmlhttp://thereliantself.blogspot.ca/2010/06/chocolate-necessary-storage-item.htmlhttp://thereliantself.blogspot.ca/2010/06/be-still-and-know-that-i-am-god-psalm.htmlhttp://thereliantself.blogspot.ca/2010/06/making-money-in-hard-times.htmlhttp://thereliantself.blogspot.ca/2010/06/dishwasher-magic.htmlhttp://thereliantself.blogspot.ca/2010_06_01_archive.htmlhttp://void%280%29/http://thereliantself.blogspot.ca/2010_07_01_archive.htmlhttp://void%280%29/http://thereliantself.blogspot.ca/search?updated-min=2010-01-01T00:00:00-08:00&updated-max=2011-01-01T00:00:00-08:00&max-results=50http://void%280%29/http://thereliantself.blogspot.ca/search?updated-min=2012-01-01T00:00:00-08:00&updated-max=2013-01-01T00:00:00-08:00&max-results=3http://void%280%29/http://thereliantself.blogspot.ca/search?updated-min=2013-01-01T00:00:00-08:00&updated-max=2014-01-01T00:00:00-08:00&max-results=1http://void%280%29/http://thereliantself.blogspot.ca/search/label/Waterhttp://thereliantself.blogspot.ca/search/label/Thoughtshttp://thereliantself.blogspot.ca/search/label/Storing%20Foodhttp://thereliantself.blogspot.ca/search/label/Spiritualhttp://2.bp.blogspot.com/_aWDe7uacinI/TA7Vg5vaviI/AAAAAAAAAw4/JDHfwo2Nsak/s1600/P1020463.JPGhttp://2.bp.blogspot.com/_aWDe7uacinI/TA7U-zF68lI/AAAAAAAAAww/sMZlmweY090/s1600/P1020461.JPGhttp://1.bp.blogspot.com/_aWDe7uacinI/TA7Uj7nhiOI/AAAAAAAAAwo/iuI6kBTUbDU/s1600/P1020460.JPGhttp://2.bp.blogspot.com/_aWDe7uacinI/TA7UJVx0ShI/AAAAAAAAAwg/8FZWRSBYO9g/s1600/P1020457.JPG


3/17



Posted by Susan at 5:08 PM

Labels: Emergencies, Emergency Cooking, Planning and Preparation, Recipes, Storing Food

Emergency Pack Stock Up WithoutPaying More!

Aluminum Foil -Survival CookingEssential

It doesn't look so bad! AND - it actually tasted pretty good! It has a heavy

powdered milk taste, which I'm not a big fan of, but with a little butter, or

honey, or butter AND honey(!) I hardly noticed. I'm sure the recipe can be

altered. Maybe less powdered milk and more oats? Unless it's formulated to

an exact scientifically nutritional specification! :) But I doubt it.

Has anyone else had any experience with survival bread? Or maybe if you

have a different recipe you'd like to share, email it to me and I'll post it with

your name. My email is [email protected]. I'm always looking for good

recipes that are made from truly storage-type ingredients - things easy to

store, and nothing out of the ordinary.

You might also like:

Linkwithin

77 comments:

Kristy

June 8, 2010 at 6:19 PM

I haven't tried it yet, but I saw a similar recipe a few weeks ago and wanted

to. I procrastinate...

Reply

Joe Cap

June 8, 2010 at 8:58 PM

Never heard of it.

Could you mail me some so I can try it? It looks delish!

Reply

sundownerin

June 9, 2010 at 3:44 AM

ohh, for me it looks good!! i am sure it would taste fine! i try it, hope the

translator names me the right things to take..... maybe if not the elves like it...

haha...

have a wonderful day!!

Reply

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1276080241446#c750377328113657520https://www.blogger.com/profile/16220462725663141871http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1276055904242#c8995185287073027054https://www.blogger.com/profile/16809044606514490636http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1276046396497#c5105688968432221648https://www.blogger.com/profile/16843060336452856402http://www.linkwithin.com/learn?ref=widgethttp://2.bp.blogspot.com/_aWDe7uacinI/TA7WJYpciRI/AAAAAAAAAxA/VfSfaXpRJ_w/s1600/P1020465.JPGhttp://thereliantself.blogspot.com/2010/05/aluminum-foil-survival-cooking.htmlhttp://thereliantself.blogspot.com/2010/02/stock-up-without-paying-more.htmlhttp://thereliantself.blogspot.com/2009/11/emergency-pack.htmlhttp://thereliantself.blogspot.ca/search/label/Storing%20Foodhttp://thereliantself.blogspot.ca/search/label/Recipeshttp://thereliantself.blogspot.ca/search/label/Planning%20and%20Preparationhttp://thereliantself.blogspot.ca/search/label/Emergency%20Cookinghttp://thereliantself.blogspot.ca/search/label/Emergencieshttp://thereliantself.blogspot.ca/2010/06/survival-bread.htmlhttps://www.blogger.com/profile/12268230860766119636


4/17



Replies

Reply

Petie

June 9, 2010 at 7:59 AM

It certainly makes a pretty picture! Anything with butter and honey added is

good. Thanks for stopping by my blog and leaving such kind words :)

Reply

Mhathy

June 10, 2010 at 2:10 PM

Hi Susan, just stopping by to say hi. And to tell you that I send you an email

with some information about how to make a solar cooker maybe it is

interesting for you. Saludos desde Panamá. Mhathy

Reply

Almost Precious June 10, 2010 at 8:15 PM

It is certainly a new recipe for me and it does sound interesting. I guess it

would be perfect for when one goes camping for a few weeks or goes on a

very long hike, as this bread would not go stale.

But only 3 tablespoons of water to 5 1/2 cups of dry ingredients plus a

package of Jell-O doesn't sound like nearly enough liquid...maybe that's where

we'd need the help of the elves? :D

Reply

Susan

June 11, 2010 at 10:31 AM

Hey! Hiking food! That's a great idea too. My family actually really liked this.My 17 yr. old son said it was "addicting". Ha Ha! I didn't think it was THAT good,

but I did eat my share. And since the elves weren't around, I just dumped in

more than another 1/3 cup water. Whatever works.

Reply

Betty Hilyer July 4, 2015 at 6:28 AM

Wonder how the texture would be with a little powdered egg and if

shelf life would be the same???

Susan

June 11, 2010 at 10:31 AM

Mhathy - thanks for the solar cooker info! I'll go look at it.

Reply

leeassociates

June 16, 2010 at 6:15 PM

Just found your blog. Looks great! The bread looks yummy as well. Looking

forward to your postings. :)

Reply

Anonymous March 16, 2012 at 10:15 PM

Could Quaker Oats be used?

Reply

Anonymous

March 26, 2012 at 9:07 PM

I would think that apple juice used as part of the liquid would perk up the

taste.

Reply

LeslieAK

August 3, 2012 at 5:58 PM

I'm curious...did it taste decidedly orange or lemon, (whichever Jello you used)?

Reply

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1344041904652#c2031195357356144736http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1332821220861#c9040968920544253778http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1331961303584#c5016971603998948547http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1276737313663#c8227282296893551174https://www.blogger.com/profile/14789678404094419699http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1276277515845#c1859167890502866970https://www.blogger.com/profile/12268230860766119636http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1436016490420#c6804783131174206655https://www.blogger.com/profile/17226866368375136697http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1276277461664#c5528405142918537371https://www.blogger.com/profile/12268230860766119636http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1276226140691#c2359297498791595183https://www.blogger.com/profile/02349435936032378395http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1276204259798#c9058653160207464141https://www.blogger.com/profile/17299993269717992230http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1276095580304#c349551357630314063https://www.blogger.com/profile/05544386615905677679


5/17



Replies

Reply

Bill Speer

November 17, 2015 at 6:39 AM

I just made some and is DEFINITELY orange flavored. I will bet any

flavor of Jell-O would work. Trying the lemon next and someone

else suggested adding a pack of dry cheese mix from a mac n cheese

box for another flavor. Going to try that, too!

Mystress_Bytch October 27, 2012 at 6:52 AM

Not sure about the apple juice. That might cut into the longevity...or make

portable moonshine :)

Reply

Anonymous November 12, 2012 at 11:42 AM

This bread sounded intriguing especially adding jello, but I figured that's

where the protein comes from. All I had was orange jello. I made it this

morning. The dough was extremely sticky. I had to use a metal scrubby to get

the dough off my hands. I had heard to shape it like a brick...wish I'd seen your

pictures before attempting this loaf because my brick was much thicker. I did

use my hands to mix it but would have added more water like many suggested. I

ended up baking it for almost 40 minutes and it never did firm up. Most likely

because the batter was too thick and I shaped it too thickly. I cut it andserved it anyway. All 5 kids (11,12,14,14,16) tried it and liked the taste even

though it was doughy. IT WAS VERY ORANGE TASTING but not in an

unpleasant way. It was a bit addicting... we just kept taking bites because it

was so different. It was very very filling.

Reply

Susan November 17, 2012 at 8:30 PM

Glad you tried it! Because of the stickiness, sounds to me like you may have had

too MUCH water. The moister it is, the sooner it will spoil, also.

Thanks to everyone for all your great comments! :)

Reply

Anonymous

November 27, 2012 at 9:17 PM

This article looked interesting but as it says, we don't know the longevity.

Would seem to be very adaptable;

Survival Recipe: Tasty Hardtack

By LEON PANTENBURG - Fri Nov 02, 11:00 am

Looking for a way to use up surplus flour, or make a cheap trail food or

durable survival rations? One answer may be hardtack, a baked, unleavened

wheat cracker. As a survival food, hardtack has a proven track record.

Mark's hardtack recipe is tasty and nutritious!

by Leon Pantenburg

One of the more popular posts on SurvivalCommonSense.com has been how to

make hardtack, a basic survival food. I was gearing up for an elk hunt, so I

tried this recipe from Mark, who had commented on the post.

“I’ve been making and enjoying hardtack for years,” Mark wrote. “I like to use

native pecans in mine.” Immediately intrigued, I made up a batch, using Mark’s

recipe as a base. Using only the ingredients that were on hand, I had to make

a few substitutions.

And, as is my wont, I can’t resist tweaking a recipe when there is potential to

make it more healthy. (I always amend flour: For each cup of white flour, add

1 Tbs of soy meal; 1 tsp of wheat germ, and 1 Tbs of dried milk. This creates a

whole protein!)

The result was wonderful! Unlike the traditional hardtack recipes which can

be nutritious, but REALLY bland, this recipe is tasty! And it’s kind of like

opening a bag of chips – you can’t eat just one!

Here’s the recipe – try it yourself on your next camping trip, or if you have

some extra flour you want to put to use. But while hardtack is renowned for

its longevity, we’re not sure how long this particular recipe will last.

To quote Mark: “I’m not sure of shelf life as they disappear quickly.”

http://survivalcommonsense.com/http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1354079825651#c5915846086779332349http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1353213044658#c2792560002113253104https://www.blogger.com/profile/12268230860766119636http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1352749361439#c6946823763754214845http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1351345947602#c7708369692741443184https://www.blogger.com/profile/09058751828696424038http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1447771186477#c5999605295914288377https://www.blogger.com/profile/11915201654057225790


6/17



Replies

Reply

Mark’s Hardtack Recipe

2 cups organic whole wheat flour

2 cups unbleached organic flour

2 cups whole rolled oats (I had to leave this out, since there was no oatmeal,

or an appropriate substitute. Next time, I will be sure to add this, since

oatmeal’s health benefits are off the charts!)

2 cups pecans (chopped) – (I used peanuts, almonds, and some sesame and

roasted pumpkin seeds.)

1 cup raisins or any dried fruit that you like (I didn’t have raisins, but I did

have dried cranberries.)

1 cup organic olive oil

1 Tbs baking soda

1 tsp sea salt

2 cups buttermilk (I had 2-percent milk, so that’s what was used.)

Mix the dry ingredients and the wet ingredients separately, then combine them.

Roll out to about 3/8 -inch thick. Cut into squares or rounds, then bake in the

oven at about 375 for about 40 minutes. Let cool and enjoy.

Reply

Susan

December 9, 2012 at 3:14 AM

This sounds great! I am definitely going to try it! Thanks for sharing it here. :)

Reply

Anonymous


From: Curt - Chico, CA

Here is a thought for a slight modification to the recipe:

Instead of using oatmeal, why not quinoa flour? That would increase the

nutritional value of the bread immensely! You have your proteins and vitamins

all in one! Maybe a little molasses for iron too?

Reply

Anonymous

April 6, 2013 at 6:43 PM

instead of the powdered milk i would try it with buttermilk powder.

2nd i would try it with plain gelatin??

Reply

John Hicks

April 6, 2013 at 7:38 PM

While I love the idea of a 'survival bread' and am working on my own version, I

have to challenge you on your statement that "each loaf is the daily

nutrients for one adult". Can you provide some sort of reference to how you

determined this? Do you have a nutrient breakdown you can post?

Reply

Susan April 19, 2013 at 11:30 PM

Hey John! The reference to each loaf being the daily nutrients of one

adult, is NOT my determination. You may not have read the whole

post. That was part of the quote from what I received. I don't know

how that determination was made, but if you look at the post below

this one, "Anonymous" gave a very good breakdown of their

determination of nutritional content, calories, etc.

Anonymous April 10, 2013 at 1:05 AM

I made this "Survival Bread" tonight using the recipe as it is listed. The only

modification I made was to cook it for 30min, which I now think was too long.

Over all, it turned out as expected if a bit too hard. Shouldn't have cooked it

for so long.

My "brick" was 5in x 10in x 1in thick.

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1365581115659#c3750089398194776889http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1366439444612#c7361909523605624724https://www.blogger.com/profile/12268230860766119636http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1365302298753#c4203194088622824122https://www.blogger.com/profile/18303149755332144136http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1365298989256#c5649921378748228695http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1355732599015#c5170495865861499605http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1355051655258#c3133897230045755807https://www.blogger.com/profile/12268230860766119636


7/17



First: I'm not sure "Bread" is the right word for this.

It's very much more like a giant oatmeal cookie.

It (the one I made) is very hard and a bit crumbly. It is hard to cut into

portions. Cut it while it's hot, before it cools and hardens.

Suggested modifications:

If I make it again, I will make it into 3oz 'biscuits' about 1in thick. These should

be much easier to store, carry, and portion out.

--- Perhaps I can find or make a mold of some kind. Cookie cutter?

It is Very sweet. Too sweet for my tastes.

I think, next time, I will use 1/2 , 1/3 or even 1/4 as much sugar.

The flavor is very good even if the orange is almost overpowering. I might try

a different flavor Jell-O (or unflavored) next time.

It is very filling. 2 - 3oz servings (it tasted that good) made me feel a little

bloated. Consider, though, that I had eaten dinner an hour or so before.

Even so, I think I would be hard pressed to eat an entire batch of this in one

day, even if it was all I had.

It also occurred to me that adding some raisins and/or other dried fruits

might be good as would nuts, seeds, grains or bits of chocolate.

Other suggestions:

Seems like a lot of powdered milk. Plus it kicks the sodium and Cholesterol

WAY up.

Replace some or all of the powdered milk with:

Protein powder, Powdered buttermilk, Quinoa flour (may go ransid), or some

other flour.

Or leave the powdered milk for last and mix it (and/or the alternatives) in

slowly until the dough reaches a consistency you can work with.

Needs more fiber. Add some ground flax seed.

Needs more fat. You will need the fat in a survival situation or any high

activity situation such as long distance hiking.

Add the nuts. Nuts are "good" fat, but consider they will reduce the longevity

as the oils may go ransid fairly quickly.

I calculated the Nutrtion Facts of the original recipe as follows:

Calories 2620

Calories from Fat 100

Total Fat 12g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 50mg

Sodium 1430mg

Total Carbohydrate 557g

Dietary Fiber 16g

Soluable Fiber 8g

Insoluable Fiber 8g

Sugar 432g

Protein 108g

Total cost of ingredients $3.65

Reply

Susan

April 19, 2013 at 11:17 PM

Wow! That's an impressive breakdown! And lots of good alternate ideas. I

haven't experimented with it - just made it as I received the recipe to give it a

try. I think you definitely cooked it too long. Mine was pretty soft and cut

easily - not "biscuit" like. But like I mentioned before, as moist and good as

mine was, the "keeps indefinitely" part seemed unreasonable.

Reply

Anonymous

May 24, 2013 at 10:23 AM

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1369416225994#c4717333536784094361http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1366438667718#c2888758715188803547https://www.blogger.com/profile/12268230860766119636


8/17



Replies

Reply

I made it yesterday. I mistakenly boiled the sugar with the honey, but it turned

out better because it became a clay-like dough instead of dry powder. I took a

palm-full of dough, squeezed it into a ball, then formed it into a "fish stick"

sized block. The orange flavor was strong, and very sweet. They cooked for

about 25 min at 350,and were a burnt orange when they came out. The only

thing that I was concerned with was the stickiness, but I caught it in time and

removed them from the tray before they cooled. They did cool to rock hard

bricks, but they are small enough to worry a bite off. As to keeping for a long

time, think candy rather than bread.

Reply

Unknown July 25, 2013 at 1:44 PM

I used steel cut oats, only 2 cups powdered milk, and an extra tablespoon of

both honey and water. That got everything wet with just a few dry pockets

here and there. Baking now for the 20 minimum to cook out the extra

moisture.

Reply

Unknown

July 25, 2013 at 1:47 PM

I think i will make one with strawberry jello. Cornmeal plus strawberry

jello is great carp bait. This just might work for that too.

Reply

tonya steele August 8, 2013 at 8:54 AM

This sounds great. I love your blog. I will be visiting you more often.

Reply

Anonymous August 28, 2013 at 7:31 PM

Susan I read your recipe for survival bread and all the comments loved them.

you said you like to collect different bread recipes. I was curious if you had

heard of buckskin bread?

Native Americans were given weekly rations from army forts in the very

early days, and natives had to learn how to cook with flour and baking

powder etc,so here is the recipe I grew up eating/ cooking at home.

Buckskin Bread

4 c white all purpose flour

4 Tablespoon baking powder

2tsp salt

1/4 cup powder milk

2 Tablespoon sugar

1 1/2 cups to 2 cups tepid water

mix all ingredients knead for a few minutes until dough gets tough (hence

buckskin bread)let rest for 10 to 20 mins spray a baking pan with Pam or

what ever you might use, and place in a 9 by 12 inch baking pan, bake at 350

until bread sounds hollow when thumped. bread should be 1 inch to 2 inches

high. cut into squares and enjoy, this will last 3 to 4 days if wrapped loosely

in tin foil and it is tough on the crust but soft on the inside, tastes great

dipped in coffee, tea or hot chocolate. I like mine with butter spread on it for

breakfast. use any kind of spread you like. I have had it with beans for dinner,

or peanut butter , jam what ever you like, it is a very versatile and heavy

bread, it gets tougher with a few days and may get stale too. heat up in micro

for a few seconds until soft and steaming. Enjoy.

Hope you like it, I have survived on buckskin bread as well as fry bread too. ;)

Verlie

Reply

Kelli Pennington

October 25, 2014 at 7:23 PM

Mmm fry bread. So good with wild rice venison soup or perfect for

indian tacos.

Cilla Lilly November 6, 2013 at 10:18 AM

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1383761889720#c6819765755601729703https://www.blogger.com/profile/17053347401993851981http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1414290200799#c8886926751914794893https://www.blogger.com/profile/09420466834388096028http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1377743501234#c2885636162620737939http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1375977267346#c4803288053350655933http://www.fabricblock.com/http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1374785275499#c8838292146561076018https://www.blogger.com/profile/03347520275600115794http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1374785097363#c6359516355629248840https://www.blogger.com/profile/03347520275600115794


9/17



Replies

Reply

I tried this today. Some of my observations, the recipe didn't say to grease the

pan, so I didn't; and as it cooled it stuck like cement! lol Next time, I will

grease the pan some. Also, it's much easier to cut before it is cold. When

adding the wet to dry, after mixing it a little, get your hands in there and

knead it together. Otherwise, it mixes too dry but sticks together well when

you knead it; so don't add too much water before trying that. Also, I thought

the jello flavor was just a tiny bit too strong. I'd use a little less. That's my

2 cents. ;) I plan to do my own blog post on it with photos and will put a link to

here as well. :)

Reply

Cilla Lilly November 6, 2013 at 10:25 AM

PS, Hard Tack is a great "survival" bread that will truely last indefintely if

you want to give that a try someday (if you haven't already.) I did a blog post

on that if you want to check it out.

http://doablesurvival.blogspot.com/2013/01/hardtack-and-survival-bread.html

I have some stored away for emergencies.

Reply

Nelly Nwandu


Great article

Reply

Anonymous January 30, 2014 at 1:08 PM

This site is very interesting!Thank you all for the great ideas,can't wait to

try them!

Reply

Anonymous February 4, 2014 at 2:18 PM

Is there a reason you have to use Jello? I was thinking of using non flavor

gelatin and adding cinnamon. Wondering if anyone knows if by adding the

cinnamon would it deplete the life of the bread? I would think it wouldn't

because it is not adding any kind of oil/fat but I'm not sure. Thanks!!

Reply

Anonymous

July 11, 2014 at 12:37 AM

Cinnamon should make anything last even longer.

Susan


Sure! Plain gelatin with cinnamon and/or an oil extract, like orange

or lemon. No dyes and those ingredients may help with shelf life.


I wonder if whole powered milk might make this taste better. Something like

Nestle

Nido. That stuff is very good!

Reply


I was thinking while milk powder as well, also, pain gelatin and grated lemon

rind

Reply


Sorry for the typos. Whole* milk powder and plain* gelatin

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1393725479656#c777494274519680540http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1393725375708#c6220756961216569227http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1393724230526#c5386933823756781337http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1417596695795#c5790171649599666884https://www.blogger.com/profile/12268230860766119636http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1405064232535#c2550381293290960249http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1391552314023#c2113302388437398193http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1391116126146#c3020299846005344606http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1385740984315#c4795249003032127519https://www.blogger.com/profile/09227071174894570730http://doablesurvival.blogspot.com/2013/01/hardtack-and-survival-bread.htmlhttp://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1383762351181#c3989946799713279198https://www.blogger.com/profile/17053347401993851981


10/17



Replies

Reply

Replies

Reply

Reply

Anonymous

March 7, 2014 at 7:58 AM

Plain gelatin and orange extract. Good to avoid all that food coloring

Reply

Susan


I agree here. The pure extract may help in preservation also. There

are endless variations that can be used with this recipe, I'm sure.And like I said in the post - I hardly believe it lasts "indefinitely".

But It's all ingredients that you can store, and should last a

considerable time after it's made. I didn't test that - my boys ate it

up within a day.

Larry Phelps March 8, 2014 at 2:29 PM

I made some, but I changed it a bit. Half white sugar/ half brown. 1 1/2

tablespoon of honey, 1 1/2 tablespoon of molasses.

Reply

Raised By Bears

May 20, 2014 at 8:31 PM

Interesting recipe though I really can't believe it would outlast hardtack. It's

taken me years to learn how to make hardtack that won't break your teeth,

but your recipe sure looks like it would be more palatable.

I do make a modified Irish bread that lasts a long time - as long as you keep

it out and don't put it in a plastic bag. I can't say how long it will last as it

always gets eaten before it goes bad. It just sits on a tray on the counter -

no covering at all.

Reply

Anonymous

July 5, 2014 at 3:56 AM

I have not tried to make this (yet) but in reading through the ingredients, I

wonder if some PB2 could be added for flavor and protein. I don't know how it

would affect storage, but if "giant oatmeal cookie" was how it tasted, I think

that adding peanut butter powder might be even better. Going to give it a try

this weekend! Thanks for the recipe and the inspiration!

Reply

Anonymous

July 12, 2014 at 6:06 PM

If it had milk instead of powdered milk and cocoa instead of jello this would

be very much like no-bake cookies.

Reply

Anonymous

July 14, 2014 at 3:31 AM

I have a suggestion on the dry milk. Try NIDO (usually found in the Mexican

food section of the grocery) This dry milk tastes EXACTLY like regular fresh

milk.

Reply

Susan


Hey! THANKS for that tidbit! After growing up on fresh goat and

cow's milk, I have always dreaded the day I have to live on powdered

milk. i will look for that and give it a try. :)

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1417596319151#c6180044821910773557https://www.blogger.com/profile/12268230860766119636http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1405333873943#c3206059841369089574http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1405213561859#c4046676701710863019http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1404557817035#c3526028552359755256http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1400643100776#c8751457572461867999https://www.blogger.com/profile/02443796583909439290http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1394317744164#c3372934279246016778https://www.blogger.com/profile/09171959452338841012http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1417596575491#c7637104671981418317https://www.blogger.com/profile/12268230860766119636http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1394207928459#c5879956401265532562


11/17



Anonymous August 25, 2014 at 3:48 PM

This looks good, but in reading the ingredients, it's a baked oatmeal. None of

the ingredients have a very long shelf life, so to call it "survival" bread is a

bit of a stretch as far as that goes. Maybe it's because all of the ingredients

are easily found in a typical stockpile? Would possibly be a good recipe to keep

taste buds from getting bored in a survival situation, too, as the texture is

different than 'regular bread'. ANY food that keeps the body goin' one more

day is a bonus, right?? Thanks for sharing!

Reply

Donna September 26, 2014 at 1:51 PM Try to use infantformula for more nutrients insted of just milk. That does

taste worse, but then spice the bread with something antimicrobial. acid like

vinegar should be added to and NaCl.

Recommend artical:

(ANTIMICROBIAL EFFECTS OF SPICES AND HERBS

Copyright 1997 by O. Peter Snyder

Hospitality Institute of Technology and Management; St. Paul, Minnesota

Summary

Although the antimicrobial activity of some spices and herbs is documented,

the normal amounts added to foods for flavor is not sufficient to completely

inhibit microbial growth. The antimicrobial activity varies widely, depending on

the type of spice or herb, test medium, and microorganism. For these reasons,

spice antimicrobials should not be considered as a primary preservative

method (6). However, the addition of herbs and spices can be expected to aid in

preserving foods held at refrigeration temperatures, at which the

multiplication of microorganisms is slow.Zaika (20) has given an excellent summary of the antimicrobial effectiveness

of spices and herbs. A partial listing of this summary is as follows.

Microorganisms differ in their resistance to a given spice or herb.

A given microorganism differs in its resistance to various spices and herbs.

Bacteria are more resistant than fungi.

The effect on spores may be different than that on vegetative cells.

Gram-negative bacteria are more resistant than gram-positive bacteria.

The effect of a spice or herb may be inhibitory or germicidal.

Spices and herbs harbor microbial contaminants.

Spices and herbs may serve as substrates for microbial growth and toxin

production.

Amounts of spices and herbs added to foods are generally too low to prevent

spoilage by microorganisms.

Active components of spices / herbs at low concentrations may interact

synergistically with other factors (NaCl, acids, preservatives) to increase

preservative effect.Nutrients present in spices / herbs may stimulate growth and/or biochemical

activities of microorganisms.

Thus, food product safety and shelf life depend in some part on the type,

quantity, and character of spices and herbs added to the products. )

Because the high suger and protein levels in the bread I accept a slow

caramelisation over time, that alters the taste but is harmless.

Caramelisation hapens in dried milk to when its stored.

Reply

Tamara

November 17, 2014 at 8:49 PM

The only thing with adding nuts, seeds, raisins is that it wouldn't last

indefinitely. I think the main idea for this bread is for survival. It may not

taste the best, but it will fill a hungry belly.

Reply

Anonymous


you may also try mini cupcakes

2 cups flour

2 tablesoon baking powder

1/2 cup sugar

1 tablesoon sea salt

1/2 cup oil

4 packets hot chocolate mix

add water until smooth batter

place in mini cupcake pan and bake

WARNING THESE ARE ADDICTING

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1417713044826#c5594033415484948305http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1416286153549#c2777699903446131188https://www.blogger.com/profile/01005395181462970194http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1411764711101#c3133795529464702680https://www.blogger.com/profile/06875242211644875751http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1409006927022#c6289012683939369863


12/17



Replies

Reply

Reply

Anonymous December 4, 2014 at 3:13 PM

Bake for how long at what temp?

Anonymous

December 4, 2014 at 3:10 PM

For 1 Cup of Sugar,

* 1 cup honey (decrease liquid called

for in recipe by 1/4 cup. In baked

goods, add 1/2 teaspoon of baking

soda for each cup of honey substituted

and lower baking temperature 25

degrees. In cookie recipes using eggs

and no additional liquid, increase the

flour by about 2 tablespoons per cup

of honey. Chill before shaping and

baking. Half of the sugar in cakes,

can be replaced with honey. Two-thirds

of the sugar can be replaced in fruit

bars, but replace no more than a third

of the sugar in ginger snaps with

honey. When making cakes or cookies,

first mix honey with the fat or the

liquid, then mix with other

ingredients. If this is not done, a

soggy layer may form on top of the

baked product.)

Reply

kevin February 10, 2015 at 11:14 AM

I just made this bread. after it was done baking, it was apparent why this will

store indefinitely. It is for the same reason that they say a fruit cake will

keep forever. The Jell-O and honey form a sugar glaze over it. Once you cut a

piece off, that seal will be broke and it will no longer keep. The next time I

make it, I will make cookies instead of a loaf.

Reply


hard tack will last 50 years and more. the recipies you talk about are

variations.

How to Make Hardtack

Five Methods:Traditional HardtackSofter HardtackFried HardtackEating

HardackVariations

Hardtack is a very hard flat cracker, that was often eaten by soldiers

during the Civil War and sailors during sea journeys. Usually infested by

weevils, larva, and grubs, the soldiers invented many ways to ingest these

"edible rocks". Fortunately, that's probably not something you have to worry

about. If kept dry, these crackers can and will last easily over 50 years. If

you intend on going on a long backpacking trip, make a dozen or so, and take

them with you. These will help keep your energy up for the length of the trip.

Ingredients

Traditional Hardtack

3 cups flour

1 cup water

2 teaspoons of salt

Softer Hardtack

4 cups of flour

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1427427103370#c4280056524440861190http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1423595682829#c3507835508144318683http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1417734635708#c6642633786472537830http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1417734787530#c4358760843527813101


13/17



2 cups of cold water

2 tablespoons of cold butter or shortening/margarine

4 teaspoons of salt

Fried Hardtack

One of the above recipes (ingredients from)

Olive oil

Confectioners sugar (optional)

Method 1 of 5: Traditional Hardtack

Make Hardtack Step 1 Version 2.

Preheat oven to 375°F. (190°C.)

Mix flour, salt, and water together in a bowl. Place the water and salt in the

bowl, and slowly add in flour while stirring constantly, until the mixture

becomes too thick to stir, at which point enough flour has been added.

Knead dough and roll out until it is 1/2" (1cm.) thick.

Using a pizza cutter, cut the dough into 3"x3" (7cm. x 7cm.) squares.

Poke four rows of four holes in the cracker using a skewer stick.

Lay the crackers out on an ungreased cookie sheet.

Place in oven and bake for 30 minutes.

Remove from oven, flip crackers over, and bake for another 30 minutes.

Take crackers out when they are a light golden brown. Let the crackers cool

for 30 minutes before eating.

Method 2 of 5: Softer Hardtack

Preheat oven to 375ºF or 190ºC.

Put flour into a bowl.

Quickly crumble in butter or shortening.

Add water.

Stir just a few times until a dough forms.

Press dough into 3 x 3 (7cm x 7cm) inch pieces that are about half an inch

(1cm) thick.

Put pieces on non-greased pan.

Using a skewer stick, poke four rows of four holes in the pieces in a square

formation that has the holes half an inch away, and have the holes cover the

pieces.

Bake for 30 minutes, then remove from oven and allow to cool.

Note: because fat has been added, it will oxidize / become rancid over a

relatively short time and thus the softer version is not for long term

storage.

part two added

Reply


hard tack part two...

Method 3 of 5: Fried Hardtack

1

Mix water, salt, melted butter and seasoning of choice. Add flour as needed.

Follow one of the recipes suggested in the previous methods.

2

When you've made a good dough, take a handful and roll into a ball. Crush

into a disk shape.

3

Fry in oil. Fry at low temperatures; increase the temperature as needed. (Be

aware that grease will pop at high temperatures.)

Olive oil is preferred.

4

Remove from the pan. Place on a plate lined with paper towel, to drain the

grease.

5

Serve immediately. You can sprinkle with confectioners sugar if wished.

Store in an airtight container.

Method 4 of 5: Eating Hardtack

1

Crumble into a cup of coffee, and allow it to soak for a few minutes.

2

Crumble into a pan full of bacon grease, then fry.

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1427427151862#c7074528886929619997


14/17



Replies

3

Make "waffles" by soaking them in water overnight, then frying them in butter

for breakfast. Genuine hardtack would not disintegrate in spite of soaking,

but simply become softer and rubbery.

Method 5 of 5: Variations

1

For better tasting hardtack, add 3 tablespoons of cooking or olive oil.

However any oil or fat added will likely become rancid over a few weeks or

months time depending on temperature, etc.

2

Add 1/4 cup cinnamon and/or sugar for sweetness, though this will

dramatically decrease shelf life and encourage mold.

3

Adding salt will improve flavor, but decrease authenticity if used for living

history.

Reply

Anonymous

March 26, 2015 at 8:39 PM

part three to the above 5 methods/varitiions,,..

The crackers will be semi-hard out of the oven, so if you want them for living

history, make them about a month ahead of time and then store them in a cool

dry place to achieve maximum hardness.

Hardtack was often shaved with a sharp knife to get slivers into meat broth

so that it has more of a soup consistency.

Warnings

Hardtack has virtually no flavour. It has to take on the flavour of what it is

soaked in.

If you wear braces, have crowns or very fragile teeth, don't eat these!

Adding sugar and/or flavourings will dramatically reduce the shelf life of

hardtack.

Things You'll Need

Mixer and bowl

Oven

Cookie Sheet

Skewer stick

Pizza cutter or knife

Rolling pin

Reply

Anonymous

May 9, 2015 at 12:18 AM

Was wondering if the oats was ground up to a flour along with added water

do you think it be easier to mix?

Reply

Emily Thornton July 27, 2015 at 2:33 PM

HI Susan,

I was wondering if I could possibly use this recipe for my column in a local

newspaper? All I was going to use is the recipe. Please let me know...Thanks!

Reply

Susan

October 14, 2015 at 4:42 PM

Hi Emily! I haven't been checking the messages for a while, so I

apologize - but please feel free to use the recipe. If you can, I would

appreciate it if you could add a note where you got it (

thereliantself.blogspot.com ).

Have a great day! :)

Emily Thornton November 12, 2015 at 10:09 AM

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1447351768662#c526848329201124597https://www.blogger.com/profile/17560816183167503160http://thereliantself.blogspot.com/http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1444866123356#c1433430219919140868https://www.blogger.com/profile/12268230860766119636http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1438032793552#c3040072162051790167https://www.blogger.com/profile/17560816183167503160http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1431155909662#c7022870143280291321http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1427427540849#c8918603695719922939


15/17



Reply

Perfect!!! Thank you! If you would like I can send you a link to it

Unknown

August 2, 2015 at 12:54 PM

Can you substitute the knox unflavored geleting for the orange/lemon jello?

Reply

Deb Cavanaugh August 2, 2015 at 1:50 PM3 tablespoons water and honey will not give you the liquid showing in the

photo.

Reply

Chris Thuemmel

August 2, 2015 at 6:59 PM

a teaspoon of vanilla added a nice bit of flavor to it.

Reply

jim.carroll August 25, 2015 at 5:41 PM

Hi! Just made this tonight as an experiment. Here are my

thoughts/observations:

1. All of the materials in the original recipe are items that naturally store

long-term without going bad PROVIDED THEY ARE KEPT DRY, ergo the

statement that this "will store indefinitely". Note that you have to wrap it in

aluminum foil; that will help keep the moisture out. Putting it in a vacuum

sealer should work just as well.

2. Unflavored gelatin will work just as well as flavored. The flavored

gelatin just helps to keep the product from being too bland. The only reason

to add gelatin is to act as a binding agent. In most recipes egg is the binder,

but for long-term storage you want something other than egg. The amount of

protein in gelatin is negligible; the protein is coming from the oatmeal and the

milk powder.

3. I got around the sticky problem when baking it by putting baking parchment

(sold in the grocery store with the aluminum foil) on the cookie sheet first,

then the dough. Also, this isn't "baking" the bread so much as "drying" it. That's why the recipe calls for the minimum amount of water to be used.

4. After thinking about it, I don't think I would add anything to the recipe.

Raisins, maybe, but even after a few years their diminishing vitamin C content

might not make it worth the while. All the other suggestions I read have oils

that will go rancid over time. It's best to have separate sealed sources of

those items to use at later dates.

Reply

Anonymous September 9, 2015 at 7:30 PM

I would think anytime you add powdered milk you reduce the shelf life??? milk

will go bad and when mixed is no longer stable dry.????

Reply

oldwoman

September 10, 2015 at 11:56 AM

I am thinking the powdered milk must be reconstituted made into liquid milk

for the recipe given Then you may need to only add a couple of spoons but I

wouldn't even try mixing all those dry ingredients like that. it has to have

enough liquid to cook.

Reply

concerned777

September 15, 2015 at 9:59 PM

I wonder if it is actually full oats and not porridge type of oats that it

means. Like a whole grain bread.

Reply

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1442379584670#c8174839267399820374https://www.blogger.com/profile/08060207075723353527http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1441911364474#c4328788395241822604https://www.blogger.com/profile/14121414662787486854http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1441852235674#c5933142778742163017http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1440549689180#c4131735369462112820https://www.blogger.com/profile/01658038083336924974http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1438567144574#c9093024278161073225https://www.blogger.com/profile/13063013240610111428http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1438548627893#c3548685387263844037https://www.blogger.com/profile/15986764614975346997http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1438545247767#c4413590544120523890https://www.blogger.com/profile/00346695776674999848


16/17



Replies

Reply

Replies

Reply

Anonymous

September 23, 2015 at 2:43 PM

For the survival bread recipe to be corrected, cut the powdered milk back to

1/2 cup or so, the sugar back as well to 1/4 cup or so. This is going to be sticky

do to the jello, that's also what gives it a long shelf. I add more protein by

using peanut butter ( any ground nuts or seeds leftovers from my oil press ) .

Hope that helps next time you .

Reply

Judie October 14, 2015 at 5:50 PM

Adding peanut butter, nuts,seeds all have oils so it is not long lasting it will

go rancid over a year or so. Using regular powdered milk also has some oil so

use non fat thus it will store longer. If you plan on eating this for a hike or

camping or sooner than later then you can alter the recipe other than that I

try to keep close to recipe for the purpose it was created.

Reply

Anonymous

October 26, 2015 at 8:39 AM

Does anyone have an suggestions on how to store this for the long

term?

Anonymous October 26, 2015 at 9:45 AM

Does anyone have a suggestion about how to store the bread for the long

term?

Reply

Bill Speer


By long term, I assume we are talking a few years. Keeping that in

mind, I currently have about 2/3 of my first loaf sitting in a plastic

bag above my desk at work. I am going to check it monthly to see how

long it takes for mold to form. I am also going to try another batch

and seal one in a vacuum sealed bag and another the same but put in

my deep freezer for a couple of years. I'll be back posting results

as I go.

David Hall


Just made some last night. I had to add more water as someone commented

before. I also added quinoa and amaranth to the mixture and baked at 250°

for a longer time. I ended up with a brick that is 10"×7"×1". It is very dense and

somewhat hard but not hard to chew. I will be making this again with an

addition of cinnamon and molasses. Preparing a portion size is a must. It is

very tasty and has some added texture and earthy flavor from the

amaranth and quinoa. The sugar could be cut some but I rather enjoy the

flovor as a whole. Shelf life is a concern of mine, this is one reason I bakedat such a low temperature. To draw out moisture and have an evenly baked

product.

Reply

Anonymous

January 25, 2016 at 12:56 PM

Has anyone tried storing this for a lengthy period of time? If so, how long

and what were the results?

Thanks,

Allan

Reply

http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1453755409019#c6323861281903757133http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1448029980826#c5123018545069953471https://www.blogger.com/profile/17525470782159626682http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1447778848706#c1366863811816166099https://www.blogger.com/profile/11915201654057225790http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1445877939497#c1697844145837892604http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1445873949924#c287708025728609919http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1444870223685#c7801810447291976119https://www.blogger.com/profile/12896868055438961005http://thereliantself.blogspot.com/2010/06/survival-bread.html?showComment=1443044620966#c6495100543088207508


17/17


Newer Post Older Post Home

Subscribe to: Post Comments (Atom)

Notify me

Sign out

Enter your comment...

Comment as: Unknown (Go

Publish

Preview

Create a Link

Links to this post

LinkWithin

Simple template. Powered by Blogger.
https://www.blogger.com/http://www.linkwithin.com/https://www.blogger.com/blog-this.ghttp://thereliantself.blogspot.com/logout?d=https://www.blogger.com/logout-redirect.g?blogID%3D5444619556083399502%26postID%3D8405631919637627523http://thereliantself.blogspot.com/feeds/8405631919637627523/comments/defaulthttp://thereliantself.blogspot.ca/http://thereliantself.blogspot.ca/2010/06/after-rain.htmlhttp://thereliantself.blogspot.ca/2010/06/chocolate-necessary-storage-item.html

The Reliant Self_ Survival Bread

Documents

Transcript of The Reliant Self_ Survival Bread