Whether you’re hiking, mountaineering, or bugging out, this is a superior DIY trail food because of its simplicity and versatility. The ingredients will travel indefinitely if kept dry, and you can cook it in the most austere conditions, with or without cookware. Once cooked, it is nutritious, tasty, and will keep several days without spoiling. Depending on your ingredients, it costs literally a tenth as much as commercial foods, and is just as nutritious. To me, it’s a no-brainer.
This “camp bread” recipe is unlike bannock bread in that it uses no leaven. As such, it keeps a little longer, which is useful on the trail. It is very versatile because you can make it from a great variety of flours. Pretty much, what you’re learning here is the method, and you can apply the method to almost whatever kind of flour you have available. If you use high-quality whole grain flours, you can treat it as a staple on the trail for several days. So as an emergency food supply, it’s also excellent.
It is convenient because you can easily transport the ingredients, and they keep well as long as you keep the flour dry. Here’s the recipe:
- 2 handfuls wheat flour
- 1.5 handfuls mix of corn flour and flax flour
- 1 or 2 Tbsp olive oil
- Water to make a non-sticky lump
- Salt to taste
Directions for camp bread:
Heat a skillet over a fire. Roll the dough into a thin sheet like a tortilla. Sprinkle with salt. In this case I used a steel plate, but you can even use a rock, or wrap a thin strip of dough around stick. Fry, bake, or roast until done. It really is that simple!
Notes and Tips:
- The use of oil in this recipe makes the bread taste better, gives it a flakier consistency, and provides more calories, but it will also go rancid in a few days or weeks, so it won’t keep as long as hardtack, even if you let it dry completely. For long-term storage, omit the oil.
- You can roll it out long and pencil-thin instead of a tortilla and wrap it around a stick to roast it over an open flame if no pans or rocks are available.
- Add seeds, ground nuts, and/or raisins for a richer trail snack.
- When you camp for the evening, cook enough to eat that night and all the next day, or even the next few days. It will dry out to a cracker-like consistency, but won’t taste stale for several days.
- Practice with the kids in the back yard — it’s fun!
Share your recipes in the comments!