Bread and cracker

(Survival manual/3. Food & water/Bread & cracker)

 Trail breads for home, camping or a survival situation
← For when & where there is no power →


 Ash Cakes, A slightly cinnamon tasting, sweet trail bread.

1   cup self rising flour 3   tsp cane (brown) sugar)
1/3   cup whole wheat flour 1/3   cup raisins (or other dried fruit)
¼   cup diced pecans (or other nuts) 4-5   Sprinkles of cinnamon
½   tsp salt  

Mix dry ingredients above , then slowly add no more than 2/3 cup warm water, stirring until the mix consolidates into dough. Knead with fingers and slowly add more flour until the mixture is no longer sticky. Make into about 6-8 hand size cakes. May be fried in a very lightly greased pan (I use a griddle-lp) or cooked on tin foil over medium heat or campfire coals. Turn when one side is browned and cook the other.

When served: Butter and cover a with jam or honey. The name, Ash Cakes, makes them sound wild and wooly, but they actually go very well with a breakfast at home.
Recipe from the book: The Modern Hunter Gatherer: A Practical Guide To Living Off the Land

Bannock, An excellent trail bread.
Ingredients: (premixed for convenience)

3/4 cup flour ~1/4 tsp salt
1 Tbsp baking powder  

Build your fire and let it burn down to coals, start heating your 7″+ fry pan.

Mix flour, baking powder and salt, the slowly add water and mix into a stiff dough. Don’t add too much water as you want it like bread dough not like a thin pancake mix. Lightly coat pan with butter or cooking oil. Add dough to medium hot pan and spread it to the size of pita bread. Cook one side until it won’t break in half when turned, then flip over and cook the other side. Add a little more butter or oil. The bread will rise 1/2 to 3/4  of its wet size. Check for doneness by sticking it with a sliver of wood until no dough sticks to it.
From the book: Buckshot’s Complete Survival Trapping Guide


Oat Scones, Served for breakfast with an eggs, melon or fruit. Slice the one to eat lengthwise and spread with your favorite jam. A tasty breakfast supplement whose leftovers are excellent snacks.

2 cups flour 2 Tbsp. sugar
2 cups oats *2/3 cup cooking oil
1 scant Tbsp. salt 1 cup milk
1 Tbsp. baking soda 1 cup fruit, i.e. raisins or chopped apple

* Reduced fat recipe: Replace 2/3 cup cooking oil with- 1/3 cup cooking oil and 1/3 cup applesauce and 1/2 apple peeled and chopped.

Mix dry ingredients. Add milk and oil. Mix with a fork to a soft dough. Pat out on a floured surface to 1/2 inch thickness. Cut into triangles or squares of about 2-1/2 inches on a side. and bake at 400°F for 15 minutes or until brown. Makes 15 to 20. Oat scones are a cross between a biscuit and a crunchy bread. Oat scones are very good warm. Butter and coat with honey  or jam. Recipe makes easily enough for two people for 2-3 breakfasts bread replacement.

Making Bread When the Power is Out
“Early on in my survival preparations, I bought lots of whole wheat flour and yeast packets for bread making. Flour is a lot cheaper than MRE’s and it takes up less space. Then one day my wife said, “If a disaster happens and the power is out, how are you going to bake bread?” Great question! And I felt pretty stupid because I didn’t have an answer. After a little research, I learned that as long as you can get a fire going, there are many things you can do with your bread ingredients.

Fry It: Donuts are just fried bread and sugar. Simply mix the dough as instructed and let it rise. Instead of forming a loaf, split it into two large pieces and pat them down until they’re about a 1/2 inch thick. Now let them rise again until them rise until they’re a full inch thick. Meanwhile, heat a pan of oil over your fire and when the bread is read, slip one of the pieces into the pan. When the bottom is brown, flip it over and fry the other side. Repeat with the other piece. When your bread is ready, drain off the excess oil, tear off a piece and enjoy. A little butter and honey or syrup and some powdered sugar will make them a delicious treat that is good anytime, whether you’re in a disaster scenario or not.

Boil it: Bagels are bread that is boiled and then baked. First form your dough into a bagel shape and let it rise. While you’re waiting, get a fire going and place a pot of water over it. When the dough has doubled in size and the water is boiling rapidly, slip your bagels into the water. When the bread is firm, remove it and let it dry. Finally, fry the bagels in a lightly oiled skillet. This creates a crust and improves the taste.

Bake it: Yes, not everything has to be baked in an oven. All that is necessary is heat from above and below. This can be done with most outdoor grills, but if your grill doesn’t have a cover, just use a bucket or something similar to capture the heat and direct down toward the bread. You’ll want as much heat coming from above as below, which means you don’t want your bread to be too close to the flame. Try putting something underneath the bread pan such as a brick. If you don’t have a grill, create a makeshift oven. First put the bottom pan on some warm coals. Then put a lid, baking sheet, or another pan on top. Finally, stack some hot coals on top, Dutch oven style.”

Baking bread in a Solar oven
Makes a 1.5 lb loaf of braided white bread:

Ingredients: Add to mixing pan,
1 cup water
3-1/4 cups flour
3 Tbsp sugar
1-1/2 Tbsp dry milk
1-1/2 tsp salt
2 Tbsp butter
2 tsp Rapid Rise yeast

Remove the dough to a lightly floured surface and cut it into 3 equal size sections. Roll each section into a snake approximately 18 inches long. Connect the three snakes at the top and braid, then shape the braid into a ring.

Place the braided ring into a buttered baking pan and cover with a hot, damp towel. Let the dough rise in a warm place for about 45 minutes, until it has almost doubled in volume. Just before baking, baste the dough’s top surface with margarine.
[Images above: Left: My Global Solar Oven, shown baking a 1-1/2 lb loaf of bread.  The reflector panels are highly     reflective, anodized aluminum. The oven is both set up and taken down in 30 seconds.
Right: A 1-1/2 pound loaf of bread, just baked in the solar oven.  A process that was easier and more effective than I imagined.]

Cover and bake in the solar oven  for about 1-1/2 hours, until a toothpick inserted into the center comes out clean. My loaf completed baking in 1 hours 20 minutes, at 300°F, with a lid on the baking pot. After baking and while still warm, the loaf crust was basted with margarine again.

When the process was finished, the oven wiped down and put away, I sat for a moment to think about my first two solar cooking experiences.  I was surprised at how easily and effectively the oven had baked both a chicken and a loaf of bread. The process was so easy, that on a clear day, anyone could cook with solar heat. I found baking in the solar oven easier than baking in a household electric oven, where timing seemed more critical. With the solar oven, when the appropriate cooking temperature for meat was reached, it’s was done; when the bread dough steamed, then developed a golden crust and becomes dry inside, it was done.

The solar oven could consecutively used to bake a chicken (3 hours) and a loaf of bread (1.5 hours) during one sunny day; starting at 9:00AM, the items would be finished just after 1:30PM.

My records from baking that first loaf of bread in the Global Solar Oven

Time Oven air temperature Notes
10:20 AM 302°F Preheated solar oven. Began baking dough, inside a covered oblong roasting pan.
10:40 305°F  
11:10 300°F Steam escaping covered baking pan and fogging oven window. Unlatched door to allow a slight draft which eliminated condensation. Bread is browning nicely.
11:30 300°F  
11:50 300°F Bread baked. Crust is brown and crunchy. Interior dry. Removed from   oven after 1 hour 30 minutes of baking; the loaf  was probably finished after 1 hour 20 minutes. Shook from baking pan and set on wire rack, basted hot bread with margarine and allowed to cool.


It’s estimated that the first bread was made around 10,000 years BC and was more than likely flatbread, made simply of ground grains (flour) and water that was mashed and baked.

Flat Bread is an unleavened bread usually made without yeast, it ‘s flat, not fluffy,  hence its name. Flat Bread is rolled into various thicknesses and cooked either by baking or roasting on the griddle. Basic flat bread dough is made using flour, water and salt. (Yeast is used at times, to make flat breads that use whole wheat flour.)

Other ingredients can be added for a particular taste, such as;
•  1/2 tsp quantities of a herb, or
•  1/2 tsp of spice (basil, chili powder, curry powder, black pepper…),
•  up to 1/2 cup of a precooked vegetables (onion, bell pepper, diced jalapenos…),
•  minced meat, or
•  1/3 cup Parmesan cheese, or
•  1/2 cup chopped nuts,
•  1-3 tsp sugar,
•  olive oil or sesame oil, etc.

This is a great, easy flat bread recipe that makes a delicious side dish to any meal. These can be used for making pita sandwiches, pizza or pretty much anything.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minute
Yield: Makes 6 or 8 breads

•  3 cups all purpose flour  (or use Self Rising flour and skip the Baking Powder or Baking Soda)
•  1 cup water
•  3 tablespoons cooking oil /shortening
•  1 teaspoon salt,
•  2 teaspoons baking powder
•  pinch of baking soda
•  Any extra ingredients are added to the flat bread dough for flavor and to create variety. Some flat breads are even stuffed (see list above)

Combine the dry ingredients then add the water and form into a dough. Use small amounts of flour to keep the dough from being too sticky.
2.  Form dough balls a little larger than a golf ball.
3.  Roll dough into a circle about 1/8 inch thick-a thin round disk 5-7 inches in diameter.
4.  Prick the surface of the dough with a fork and cook on an oiled, medium heat griddle/skillet.
5.  Turn with a spatula. Watch these flat bread disks closely because they cook fast. Serve warm.


Soda crackers
•  2 cups flour
•  1/2 cup butter (or margarine)
•  3/8 cup milk (3 oz)
•  1/2 teaspoon vinegar
•  1/4 teaspoon baking soda
•  1/4 teaspoon salt

Work the butter into the flour with a fork or pastry cutter.
2.  To the milk, add the vinegar, baking soda, and salt. Then add this to the butter-flour mixture.
3.  Form the dough into a ball.
4.  Roll out the dough very thin – directly onto a flat non-greased baking sheet, make it in a rectangle or square as much as possible.
5.  Next, place a ruler on the dough, and perforate the dough along the side of the ruler with a fork (Scoring the dough to the size of the cracker you desire). With a fork, poke 4 sets of holes in each cracker.
6.  Wipe the top surface with a little water on your finger and lightly sprinkle with salt.
7.  Bake the crackers at 375° F for about 12 to 15 minutes or until crisp. The crackers should not get too brown, just a sprinkling of brown on top.
8.  Remove from oven and cool, cut along score marks into cracker sizes. If not crisp, bake an additional 10 min at 360° F.

297 calories, 16g fat, 33g carbohydrates, 5g protein per serving.
This recipe makes 12 crackers

Graham Crackers
•  2 cup  Whole wheat flour
•  1/4 tsp  Salt
•  1/4 tsp  Baking powder
•  1/4 tsp  Cinnamon
•  3 Tbls  Butter
•  1/8 cup  Honey
•  1/8 cup water

Sift together flour, salt, baking powder, and cinnamon into a bowl.
•  Melt together the butter and honey. Pour into dry ingredients
•  Mix with a fork, then push the dough together with your hands. Don’t knead or over mix.
•  Place the dough on a well-floured surface, and roll it out very thin, with a well-floured rolling pin to not more than 1/8 inch thick.
•  Cut rectangles (approximately 1-1/4 x 3 inches) with a knife, and prick them with a fork.
•  Place on a lightly-greased baking tray, and bake for just 10 minutes in a 375 degrees F. oven.
•  Cool on a rack. Tends to continue drying as it sits.


Wasa Crispbread: for everyday use and as an emergency bread reserve.
Crispbread has been baked in Sweden by Wasabröd since 1919, and is now sold in over 40 countries around the world. The crispbread dates back to medieval times when it was baked in Sweden and Finland to preserve the crop over the long and cold winters.
Wasabröd crisp bread has a shelf-life of approximately 12 months under normal storage conditions.

Wasa Crispbreads are a healthy alternative to loaf bread and are available in a variety of flavors. They have the  crisp texture of a cracker, are made with whole grains and low in fat, and they leave you feeling satisfied. When eaten with other nutrient-rich foods, they become part of a healthy diet packed with vitamins, minerals, fiber and other nutrients.  They are versatile, healthy and delicious, and can be eaten instead of bread at breakfast, lunch and dinner, or as a light snack. You can use the crisp breads to replace crackers with soups, salads, or for your favorite toppings. You can combine the crunch of Wasa Crispbread with spreads, meat, cheese, or fruits and vegetables. Just consider them somewhere between a slice of bread and a cracker, a tasty food product that can also be stored for a year.

1 Comment

Filed under Survival Manual, __3. Food & Water

One response to “Bread and cracker

  1. Great ideas! Wasa is good alternative to bread and you can top it with pretty much anything like peanut butter or jams that don’t need refrigeration to store. I actually work with Wasa and thought that you might be interested in the recipes and coupons we offer on the Wasa North America Facebook page:
    Thanks for being a fan of Wasa!

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