Three Survival Breads: Emergency Stick Bread, Jar Bread & Two-Ingredient Millet Bread
20 ingredients · 11 steps · from 1930s Survival Kitchen
Ingredients
- 2 cups whole wheat flour (stick bread)
- 1 spoon salt (stick bread)
- 2 spoons baking powder (stick bread)
- pumpkin seeds (stick bread, optional)
- ghee or pure lard (stick bread)
- water (stick bread, added at use)
- 1 1/4 cups warm water (jar bread)
- 1 teaspoon dry yeast (jar bread)
- dry rolled oats (jar bread)
- pumpkin seeds (jar bread, to taste)
- walnuts (jar bread, to taste)
- 1 spoonful salt (jar bread)
- 1 cup whole wheat flour (jar bread)
- oil (jar bread, for greasing)
- 2 cups yellow millet (millet bread)
- water (millet bread)
- nuts (millet bread, optional)
- cranberries (millet bread, optional)
- a pinch salt (millet bread)
- oil (millet bread, for greasing)
Steps
- STICK BREAD: Combine 2 cups whole wheat flour, 1 spoon salt, and 2 spoons baking powder; optionally add pumpkin seeds; mix well.
- STICK BREAD: Work in ghee or pure lard (pre-simmered until all water evaporates) instead of regular butter.
- STICK BREAD: Form the dry mix into small flatbreads, pack two or three into a jar, and seal for storage.
- STICK BREAD: When ready to eat, open the jar, add water, and mix; bake on skewers in the oven for 20 minutes at 350 F (or cook over an open fire).
- JAR BREAD: Add 1 teaspoon dry yeast to 1 1/4 cups warm water, mix, and let sit in a warm place for 15 minutes to activate.
- JAR BREAD: Add dry rolled oats, pumpkin seeds and walnuts to taste, a spoonful of salt, and 1 cup whole wheat flour; pour in the yeast water and mix to a wet, loose consistency.
- JAR BREAD: Grease the inside of jars with oil, fill with dough leaving space to rise, and bake for 50 minutes at 375 F.
- JAR BREAD: Seal the lids while still hot (wipe the rim with vinegar to remove oil first) and store on the pantry shelf.
- MILLET BREAD: Grind 2 cups yellow millet in a blender with some water until smooth.
- MILLET BREAD: Optionally add nuts and cranberries, plus a pinch of salt, and mix gently.
- MILLET BREAD: Grease a jar thoroughly with oil, pour in the mixture leaving room to rise, and bake at 375 F for 55 minutes.
Recipe extracted by Foodle from “3 Forgotten 1930s Breads That Could Save You When Stores Are Empty” by 1930s Survival Kitchen. Quantities follow the video and may be approximate — watch the original for technique.
