10 Survival Breads You Can Make From Scratch

In the realm of survival skills, few things are as essential as the ability to provide yourself with a reliable source of nourishment. Among the various food preparations that have stood the test of time, survival breads hold a unique place.

These humble yet hardy breads require minimal ingredients, equipment, and preparation, making them ideal for emergency situations, outdoor adventures, and self-sufficient living. From the rugged terrains of the Scottish Highlands to the vast plains of the American frontier, cultures across the globe have developed their own versions of survival bread.

This article will present the diverse world of survival breads, exploring their historical roots, the simple recipes that have fed generations, and their enduring relevance in our modern quest for resilience and self-reliance.

Whether you are an avid outdoorsperson, a prepper, or simply curious about historical foods, understanding and mastering these survival bread recipes can be a crucial addition to your skill set.

Survival Breads:

1. Bannock: A Traditional Survival Bread

Origin and History

Bannock is a traditional bread that has its origins in Scotland, where it was historically made by the indigenous peoples and later by European settlers. It became especially popular among the Scots and later the fur traders and pioneers in North America. Bannock was prized for its simplicity and the ease with which it could be made using basic ingredients available in the wilderness.

Basic Recipe for Bannock

Ingredients:

– 2 cups flour (all-purpose or whole wheat)

– 1-2 teaspoons baking powder

– 1/2 teaspoon salt

– 1-2 tablespoons fat (butter, lard, oil)

– Water (enough to make a dough)

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt.
2. Add Fat: Cut in the fat (butter, lard, or oil) until the mixture resembles coarse crumbs.
3. Form Dough: Gradually add water, stirring until a soft dough forms. Be careful not to add too much water at once.
4. Knead: Lightly knead the dough on a floured surface until it is smooth.
5. Shape: Shape the dough into a round, flat loaf or divide it into smaller portions for individual bannocks.
6. Cook: Cook the bannock on a greased skillet over medium heat until golden brown on both sides. Alternatively, it can be baked in an oven at 375°F (190°C) for about 20-25 minutes or cooked on a stick over an open fire.
7. Serve: Enjoy warm, plain, or with butter, jam, or honey.

Bannock’s simplicity and versatility have made it a staple for generations of outdoors enthusiasts and survivalists. It can be customized with the addition of dried fruits, nuts, or spices, providing a hearty and nutritious bread that can be made in almost any condition.

2. Hardtack: The Sailor’s Staple

Origin and History

Hardtack, also known as ship’s biscuit or sea bread, has a long history dating back to ancient times but became particularly prominent during the Age of Sail. It was a crucial part of the diet for sailors, soldiers, and explorers due to its incredible shelf life and ease of transport. Hardtack was a staple during long sea voyages, military campaigns, and in the daily lives of pioneers.

Basic Recipe for Hardtack

Ingredients:

– 2 cups flour (all-purpose or whole wheat)

– 1/2 to 1 cup water

– 1/2 teaspoon salt

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Ingredients: In a large bowl, combine the flour and salt. Gradually add water, mixing until a stiff dough forms.
3. Roll Out Dough: On a floured surface, roll out the dough to about 1/2 inch thickness.
4. Cut Into Shapes: Cut the dough into squares or rectangles, typically about 3×3 inches.
5. Poke Holes: Use a fork or a skewer to poke holes evenly across each piece of dough to help them bake evenly and dry out.
6. Bake: Place the pieces on an ungreased baking sheet and bake for 30-40 minutes, or until the hardtack is completely dry and hard. Turn them over halfway through baking to ensure even drying.
7. Cool and Store: Allow the hardtack to cool completely before storing it in an airtight container. Properly made hardtack can last for years if kept dry.

Hardtack’s longevity and durability made it an essential provision for long journeys and military rations. While hard and somewhat bland on its own, it can be softened by soaking in water, soup, or coffee, making it more palatable and easier to eat. This resilience and simplicity have ensured hardtack’s place in the annals of survival foods.

3. Ash Cakes: A Primitive Campfire Bread

Origin and History

Ash cakes, also known as ash bread, are a primitive form of bread made by baking dough directly in the ashes of a campfire. This method of baking dates back to ancient times and has been used by various indigenous peoples, frontiersmen, and campers. Ash cakes are valued for their simplicity and the minimal equipment required to make them.

Basic Recipe for Ash Cakes

Ingredients:

– 2 cups cornmeal (or flour)

– 1/2 teaspoon salt

– 1-2 tablespoons fat (optional, for added richness)

– Water (enough to make a dough)

Instructions:

1. Prepare Ingredients: In a bowl, combine the cornmeal (or flour) and salt. If using fat, cut it into the dry ingredients until the mixture resembles coarse crumbs.
2. Form Dough: Gradually add water to the mixture, stirring until a stiff dough forms. The dough should be firm enough to hold its shape.
3. Shape Cakes: Divide the dough into small portions and shape them into flat, round cakes about 1/2 inch thick.
4. Prepare Fire: Build a campfire and let it burn down until you have a bed of hot coals and ashes.
5. Bake in Ashes: Clear a small area of coals, place the dough cakes directly on the hot ashes, and cover them lightly with additional ashes.
6. Cook: Allow the cakes to bake for about 10-15 minutes on each side, or until they are firm and cooked through. Brush off any remaining ashes before eating.
7. Serve: Enjoy the ash cakes warm, plain, or with butter, honey, or other toppings.

Ash cakes are a testament to the ingenuity of early peoples and their ability to make the most of available resources. While the method of cooking directly in ashes may seem rustic, it provides a unique and earthy flavor to the bread. This simple, no-fuss bread is perfect for survival situations, camping trips, or anyone looking to connect with traditional cooking methods.

4. Frybread: A Native American Classic

Origin and History

Frybread is a traditional Native American bread with a history rooted in both survival and resilience. It originated during a time of hardship, when the U.S. government forced Native Americans onto reservations and provided them with limited rations, including flour, sugar, salt, and lard. From these basic ingredients, Native American communities created frybread, which has since become a staple at powwows, fairs, and family gatherings.

Basic Recipe for Frybread

Ingredients:

– 2 cups flour (all-purpose)

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1 tablespoon sugar (optional)

– 1 cup warm water or milk

– Oil for frying

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar (if using).
2. Add Liquid: Gradually add the warm water or milk to the dry ingredients, mixing until a soft dough forms.
3. Knead Dough: Turn the dough out onto a floured surface and knead gently until smooth.
4. Rest Dough: Cover the dough with a damp cloth and let it rest for about 30 minutes.
5. Shape Dough: Divide the dough into small portions and shape each portion into a flat, round disk about 1/4 inch thick.
6. Heat Oil: In a deep skillet or frying pan, heat about 1 inch of oil over medium-high heat until hot.
7. Fry Bread: Carefully place the dough disks into the hot oil, one at a time. Fry until golden brown on both sides, about 1-2 minutes per side. Use tongs to flip the bread and remove it from the oil.
8. Drain: Drain the frybread on paper towels to remove excess oil.
9. Serve: Serve warm, plain, or with toppings such as honey, jam, powdered sugar, or savory toppings like taco meat and cheese.

Frybread’s versatility and delicious taste have made it a beloved food in Native American culture and beyond. It can be enjoyed as a sweet treat or a savory dish, and its simple ingredients and quick preparation make it an excellent option for survival situations or everyday enjoyment.

5. Johnnycakes: A Colonial-Era Staple

Origin and History

Johnnycakes, also known as journey cakes, are a type of cornmeal flatbread that originated with Indigenous peoples of North America and were later adopted by European settlers. They were a popular food among early American colonists and remained a staple for pioneers traveling westward. Johnnycakes are notable for their use of cornmeal, a readily available ingredient in the Americas.

Basic Recipe for Johnnycakes

Ingredients:

– 2 cups cornmeal

– 1 teaspoon salt

– 1 tablespoon sugar (optional)

– 2 cups boiling water

– Oil or bacon grease for frying

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine the cornmeal, salt, and sugar (if using).
2. Add Water: Gradually stir in the boiling water until the mixture forms a thick batter. The consistency should be thick enough to hold its shape.
3. Heat Oil: Heat a small amount of oil or bacon grease in a skillet or griddle over medium heat.
4. Shape Cakes: Spoon the batter onto the hot skillet, shaping it into small, flat cakes about 1/2 inch thick.
5. Cook: Cook the johnnycakes for about 5-7 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
6. Serve: Serve the johnnycakes warm with butter, syrup, honey, or as a savory side dish to stews and soups.

Johnnycakes’ simplicity and versatility made them a favorite among early settlers and pioneers. They could be easily prepared with the limited ingredients available and provided a hearty, satisfying meal. Today, johnnycakes remain a cherished dish in various regional cuisines, particularly in the Southern United States and New England, continuing their legacy as a delicious and practical survival bread.

6. Pemmican Bread: A Nutrient-Dense Survival Food

Origin and History

Pemmican is a traditional Native American food known for its high energy content and long shelf life. It was made by mixing dried meat (usually bison or deer), rendered fat, and sometimes dried berries. Pemmican bread is a modern adaptation that combines the principles of pemmican with a bread base, making it a portable, nutrient-dense food ideal for survival situations.

Basic Recipe for Pemmican Bread

Ingredients:

– 1 cup finely ground jerky or dried meat

– 1 cup rendered fat (tallow or lard)

– 1 cup dried berries (optional)

– 2 cups flour (whole wheat or all-purpose)

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– Water (enough to make a dough)

Instructions:

1. Prepare Ingredients: If you don’t have pre-ground jerky, finely chop or grind the dried meat. Ensure the rendered fat is in a pourable, liquid state.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt. Mix in the ground jerky and dried berries (if using).
3. Add Fat: Pour the rendered fat into the dry ingredients, mixing thoroughly.
4. Form Dough: Gradually add water to the mixture, stirring until a thick, pliable dough forms.
5. Shape Dough: Shape the dough into small, flat cakes or a single loaf.
6. Cook: Cook the pemmican bread on a greased skillet over medium heat until golden brown on both sides. Alternatively, bake in an oven at 350°F (175°C) for 20-30 minutes, or until firm and cooked through.
7. Cool and Store: Allow the bread to cool completely before storing it in an airtight container. This bread can last for several weeks, especially if kept cool and dry.

Pemmican bread combines the dense nutrition of traditional pemmican with the familiar texture of bread, making it an excellent survival food. It’s packed with protein, fat, and carbohydrates, providing a balanced source of energy that can sustain you during extended periods in the wilderness or in emergency situations.

7. Damper Bread: An Australian Outback Essential

Origin and History

Damper bread is a traditional Australian bread that was a staple for swagmen, drovers, and early settlers. Its origins lie in the bush, where it was made by travelers using basic supplies they carried with them. Damper bread is known for its simplicity and the ability to be baked directly in the ashes of a campfire or in a Dutch oven.

Basic Recipe for Damper Bread

Ingredients:

– 2 cups self-rising flour (or 2 cups all-purpose flour + 2 teaspoons baking powder)

– 1/2 teaspoon salt

– 1 tablespoon sugar (optional)

– 1/2 cup milk or water

– 1 tablespoon butter or oil (optional)

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and sugar (if using).
2. Add Liquid: Gradually add the milk or water, mixing until a soft dough forms. If using butter or oil, add it to the mixture as well.
3. Knead Dough: Turn the dough out onto a floured surface and knead gently until smooth.
4. Shape Dough: Shape the dough into a round, flat loaf about 1-2 inches thick.
5. Prepare Fire: Build a campfire and let it burn down until you have a bed of hot coals and ashes.
6. Cook in Ashes: Place the dough directly on the hot ashes or place it in a preheated Dutch oven. Cover the dough with additional ashes or coals.
7. Bake: Bake for about 20-30 minutes, or until the bread sounds hollow when tapped and is golden brown. If using a Dutch oven, check periodically to avoid burning.
8. Cool and Serve: Allow the damper bread to cool slightly before slicing. Enjoy it plain, with butter, jam, or as an accompaniment to bush meals.

Damper bread’s minimal ingredients and versatile cooking methods have made it a reliable food for those traveling or living in the Australian outback. It embodies the spirit of self-sufficiency and resourcefulness, providing a hearty and satisfying bread that can be easily made with limited supplies.

8. Paratha: A Versatile Flatbread from South Asia

Origin and History

Paratha is a type of unleavened flatbread that has been a staple in South Asian cuisine for centuries. Originating in the Indian subcontinent, paratha is widely enjoyed in countries like India, Pakistan, and Bangladesh. Its versatility and simple preparation make it a popular choice for both everyday meals and special occasions. Traditionally, parathas are served with a variety of accompaniments, including curries, pickles, and yogurt.

Basic Recipe for Paratha

Ingredients:

– 2 cups all-purpose flour

– 1/2 teaspoon salt

– 2 tablespoons ghee or oil (plus extra for cooking)

– 3/4 cup warm water (more if needed)

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
2. Add Fat: Rub the ghee or oil into the flour mixture until it resembles coarse crumbs.
3. Form Dough: Gradually add warm water, mixing until a soft, pliable dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
4. Rest Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes.
5. Divide and Roll: Divide the dough into equal portions and roll each portion into a ball. On a floured surface, roll out each ball into a thin, round disk.
6. Cook: Heat a skillet or tava over medium-high heat. Place the rolled-out dough onto the hot skillet. Cook for about 1-2 minutes on each side, or until small brown spots appear. Brush the surface with a little ghee or oil and flip again. Press lightly with a spatula to ensure even cooking.
7. Serve: Serve the parathas warm with curries, pickles, yogurt, or simply with a dollop of butter.

Paratha’s rich, flaky texture and savory flavor make it a beloved bread in South Asian cuisine. Its adaptability allows for the incorporation of various fillings, such as spiced potatoes or paneer, making it not only a staple but also a versatile dish that can be customized to suit different tastes and occasions.

9. Tortillas: The Essential Flatbread of the Americas

Origin and History

Tortillas have been a cornerstone of cuisine in Mesoamerica for thousands of years. The term “tortilla” comes from the Spanish word “torta,” meaning “cake.” Tortillas were originally made from maize (corn) by indigenous peoples of the Americas, including the Aztecs and Mayans. After the Spanish conquest, tortillas became an integral part of Mexican cuisine and spread throughout Latin America and beyond. Today, tortillas are enjoyed worldwide and are a versatile base for a variety of dishes.

Basic Recipe for Tortillas

Ingredients:

– 2 cups all-purpose flour

– 1/2 teaspoon salt

– 1/2 teaspoon baking powder (optional, for softer tortillas)

– 1/4 cup vegetable oil or lard

– 3/4 cup warm water (more if needed)

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and baking powder (if using).
2. Add Fat: Cut in the vegetable oil or lard until the mixture resembles coarse crumbs.
3. Form Dough: Gradually add warm water, mixing until a soft dough forms. You may need to adjust the water quantity to achieve the right consistency. Knead the dough on a floured surface for about 3-4 minutes until smooth.
4. Rest Dough: Cover the dough with a damp cloth and let it rest for at least 15 minutes.
5. Divide and Roll: Divide the dough into 8-10 equal portions and roll each portion into a ball. On a floured surface, roll each ball into a thin, round tortilla.
6. Cook: Heat a dry skillet or griddle over medium-high heat. Place the rolled-out tortilla onto the hot skillet and cook for about 30 seconds to 1 minute on each side, or until bubbles form and the tortilla has light brown spots. Flip the tortilla and cook the other side.
7. Serve: Serve warm with your favorite fillings such as beans, meat, cheese, or vegetables. Tortillas can also be used to make wraps, quesadillas, or burritos.

Tortillas are celebrated for their simplicity and versatility. They can be made with either corn or flour, and the basic recipe can be easily adapted for various uses. Whether you’re preparing traditional Mexican dishes or experimenting with new recipes, tortillas remain an essential and adaptable bread in many culinary traditions.

10. Lavash: The Armenian Flatbread

Origin and History

Lavash is a traditional Armenian flatbread with a history that dates back over 2,000 years. This thin, soft bread has been a staple in the Caucasus region and the Middle East. Lavash is known for its versatility and its role in various regional cuisines. It is typically baked in a tandoor (a clay oven) but can also be prepared in a conventional oven or on a stovetop.

Basic Recipe for Lavash

Ingredients:

– 2 cups all-purpose flour

– 1/2 teaspoon salt

– 1/2 teaspoon sugar

– 1 teaspoon active dry yeast

– 3/4 cup warm water

– 2 tablespoons olive oil

Instructions:

1. Activate Yeast: In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
3. Combine Ingredients: Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix until a dough forms.
4. Knead Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
5. Rest Dough: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
6. Shape Dough: Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a thin, rectangular shape about 1/8 inch thick.
7. Preheat Oven: Preheat your oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat.
8. Bake: Transfer the rolled dough onto the hot baking sheet or pizza stone and bake for about 5-7 minutes, or until the lavash is lightly browned and crispy.
9. Cool and Serve: Allow the lavash to cool slightly before using. It can be served as a wrap, used for dipping, or enjoyed with various toppings.

Lavash is valued for its thin, pliable texture and subtle flavor. It can be used as a wrap for sandwiches, as a base for pizzas, or even broken into pieces for dipping into soups and sauces. Its ease of preparation and versatility make lavash a popular choice in many kitchens around the world.

Conclusion

Survival breads, from bannock to lavash, offer more than just sustenance; they represent a rich tapestry of cultural history and practical ingenuity. These simple, time-tested recipes are not only easy to make with minimal ingredients and equipment but also embody the resourcefulness of people throughout history who faced challenging conditions.

Whether you’re preparing for an outdoor adventure, an emergency situation, or simply exploring culinary traditions, mastering these survival breads provides both a valuable skill and a connection to the past. Each type of survival bread carries its own story and versatility, ensuring that you’re well-equipped to handle various scenarios while enjoying a taste of history.

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