Long-Lasting Breads You Can Stockpile For YEARS And YEARS - Off-Grid

Long-Lasting Breads You Can Stockpile For YEARS And YEARS

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Long-Lasting Breads You Can Stockpile For YEARS And YEARS
image © Claude TRUONG-NGOC – Wikipedia – lic. under CC BY-SA 3.0

Bread has been a classic sustenance for survival in many cultures since ancient times. The Bible has many references to the bread – which according to the Book of Ezekiel was made in those times from wheat, barley, beans, lentils, millet, and fitches. This classic and common food is often overlooked by preppers and off-grid enthusiasts due to its short shelf life. However, there are bread recipes that will make survival more bearable. Before we discuss them, let’s take a look at the factors that affect the shelf life of bread as well as ways for extending the shelf life of the baked item without the use of preservatives.



The primary culprit of bread spoilage is mold. Organic bread is more prone to spoilage due to lack of preservatives. Here are the factors that expose your bread to the development of certain fungi or molds which can be dangerous to eat.

•• Temperature



Most molds grow faster at warmer temperatures, so bread will only last a few days unless frozen.

• •Exposure To Mold

Mold spores in the air or on people’s hands could cause the development of mold. To delay mold growth, keep the bread in an airtight container and wash hands before handling.



• •Moisture

Mold thrives in a moist environment, so bread could grow mold sooner if it is exposed to high moisture content. To deal with moisture, bread should be cooled and dried out at room temperature before being placed in a container.

• •Ingredients

The growth of mold is enhanced by ingredients such as eggs, milk and sugar, which create a petri dish environment for the fungus. If you will prepare bread with these types of ingredients, eat it as soon as possible or store it in the refrigerator.

• Preparation Style

Over-mixing or kneading exposes the bread to more oxygen, which is another factor that encourages the rapid growth of mold. Mixing and kneading should only be done to the point necessary. If you want bread recipes that last up to 2.5 years, the matzo bread and hardtack are the clear winners. These types of bread are tasty and can fulfill the bread function as a foodstuff. Here are the recipes:

Basic Hardtack Bread

Ingredients

•• 5 cups of flour
•• 2 cups of water
•• 3 teaspoons of salt

Procedure:

Mix the flour and salt in a bowl and make sure the mixture is fairly dry. Add just enough water so that the mixture will stick together. The dough should not stick to hands, rolling pin or pan. Then, roll the dough to about half-inch thickness and shape it into a rectangle. Cut the dough into 3-by-3 inch squares and ½ inch thick.

Create a pattern of four rows of four holes into the squares by slightly punching through the dough, whose appearance should be similar to that of a modern saltine cracker. Do the same procedure to the other side of the dough.

Bake the dough on an ungreased cookie or baking sheet for thirty minutes for the one side. Turn the dough pieces and bake for another 30 minutes. Wait until the sides are slightly brown.

When done, let the crackers dry for a few days in an open space. The bread’’s consistency should be similar to that of a brick before you store them in an airtight container.

You can fry the bread in a buttered skillet after soaking it in milk or water. This bread, used as a staple in ancient times on long sea voyages, is perfect when eaten with cheese, soup, or just plain salt.

Basic Matzo Bread Recipe

This unleavened bread is a kosher food for Passover. You can enjoy this crisp, flatbread in just under thirty minutes. This savory snack sustained the Israelites across their travels and wanderings during Biblical times. It has a shelf life of 2.5 years when stored in a dry place.

Ingredients

•• 1 cup flour
•• 3 cups of water
•• ½ teaspoon of kosher salt
•• 1 teaspoon of olive oil

Procedures

Mix all ingredients and knead the mixture until firm dough forms. Divide the dough into 12 pieces and roll each piece into a ball. Then, roll each ball into think disk. Pierce each disk with a fork on each side to prevent the dough from rising. Repeat the previous procedures with the rest of the dough. Place the pieces of bread onto the baking sheet. It’s okay if the bread overlaps on the pan. Bake for two minutes and carefully flip over the bread, and bake for an additional 2 minutes until the matzos are lightly browned and crisp.

For kosher matzos, wafers should be finished within 18 minutes of adding water to the flour.


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