In your DIY long-term food storage, dehydrated fruits, veggies, nuts, and grains are staples. To enhance the nutritional value of your emergency meals, learning to bake bread is crucial.
The good news? There are numerous types of bread from around the world that can be prepared without yeast. You should already have these basic ingredients stored in mylar bags with oxygen absorbers, making these simple breads easily accessible.
Scottish Bannocks
Easy to make and store, Scottish Bannocks use minimal ingredients. To make Scottish Bannocks, you need oatmeal flour, plain flour, baking soda, salt, and buttermilk.
Just mix all the dry ingredients, add buttermilk, and make a dough. Divide it into equal parts and flatten it out in a one-inch-thick circle. Place the circle in the skillet and cook from one side for 10-15 minutes. Flip it and cook from the other side for another 10-15 minutes. Once cooked, you can enjoy it with butter and jam.
Hardtack
British, Romans, Egyptians! All have relied on hardtack as a type of bread to consume.
All you need are three ingredients- flour, salt, and water. Make the dough, divide it into equal parts, flatten it out into thick squares, and cook on the skillet. Hardtack will keep you full and energized for hours.
Tortilla
Making a tortilla requires flour, baking powder, salt, vegetable oil, and lukewarm water. You should have all these ingredients in your long-term storage stored in Mylar bags.
Just mix all the dry ingredients and slowly add the water. Keep kneading the dough for up to 6 minutes till you have a smooth, pillowy dough. Make even dough balls, flatten them out in a disk and fry them in a hot pan with minimal oil.
Roti or Chapati
Roti and chapati are two different breads. While roti can be made using any type of flour, chapati is always made using atta flour.
During emergencies, you may or may not have access to atta flour. However, you will have all-purpose flour. So, making roti is more feasible during emergencies.
Just mix all-purpose flour (or atta flour if you have stored it), add full cream milk powder (you can skip this for chapati), and a pinch of salt. Slowly keep adding water to make a soft, smooth dough. Roll them into flat disks and fry them in the pan.
Irish Soda Bread
Developed during the financial crisis of the 1830s, Irish soda bread is simple to make.
You need to have plain flour, buttermilk, salt, and bicarbonate soda. Mix all the dry ingredients and add buttermilk to make a dough. Put the dough on a floured surface to combine all the ingredients. Shape it and flatten it slightly. Put it in a skillet and add some frying oil. Cook it from one side, flip it and cook it from the other side.
Cook it from the sides until golden brown with a soft and spongy texture.
Frybread
Frybread was cooked in the US for the first time in 1864 during the Long Walk of the Navajo.
You need vegetable oil or shortening, all-purpose flour, salt, baking powder, and milk. Mix dry ingredients and add milk to make a smooth dough. Divide the dough into equal parts. Take a skillet and heat one-inch of oil. Take the dough ball and place it in the oil carefully. Cook on both sides for one to two minutes.
The frybread must be puffed and golden brown.
To know more about food storage tips and ways to enhance your emergency food prepping with oxygen absorbers, keep reading our Wallaby blog.
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