20 Survival Bread Recipes for Emergencies

Estimated reading time: 28 minutes

Baking a loaf of bread from scratch can be intimidating, but it's definitely worth the effort! There are so many delicious survival recipes out there that are perfect for emergencies. In this blog post, we'll share some of our favorite survival breads that are easy to make and store. 

So don't worry – you'll always have a warm and satisfying meal, even when times get tough!

We all know that bread is a staple in any diet, but what about in a survival situation? Bread can be made from so many different types of flour, and with some added ingredients, it can be a filling and satisfying meal.

Here are 20 recipes for survival bread that will keep you fueled up in an emergency.

Table of Contents

• Ancient Flatbread
• Ash Cakes
• Bannock
• Chapati
• Cornbread
• Damper
• Danish Bonfire Bread
• Ezekiel Bread
• Frybread
• Hardtack

• Irish Soda Bread
• Journeycake
• Pilot Bread
• Pita Bread
• Pot Bread
• Quickbread
• Roosterkoek
• Scottish Oat Cakes
• Steam Bread
• Tortillas

Ancient Flatbread

^{Image via Food Wishes}

Ancient Flatbread is a type of unleavened bread that originated in the Middle East. It is made from a simple dough of flour, water, and salt, and can be cooked on a griddle or in a frying pan. 

Unlike leavened breads, which use yeast or baking soda to help them rise, Ancient Flatbread is made without any rising agents. This gives it a denser, chewy texture, and a slightly crisp crust.

Ancient Flatbread can be made with any type of flour, but traditionally it is made with whole wheat flour. It can be eaten on its own or used as a wrapper for other foods. It is also a popular accompaniment to soup and stew.

Ancient Flatbread is easy to make at home. The dough can be mixed by hand or in a food processor, and requires no kneading or rising time. Once it is rolled out into thin rounds, the flatbread can be cooked on a griddle or in a frying pan until golden brown.

Ancient Flatbread can be stored in an airtight container for up to four days. It can also be frozen for up to three months.

Ancient Flatbread is a delicious and versatile food that can be enjoyed in many different ways. It is perfect for busy weeknights when there is no time to make dinner from scratch. It is also an excellent way to use up leftover flour or whole wheat flour that has been sitting in the pantry for a while.

Whether you are looking for an easy and healthy weeknight meal or a tasty way to use up some leftover flour, Ancient Flatbread is the perfect recipe for you!

Ingredients:

• 2 ½ cups whole wheat flour
• ½ tbsp active dry yeast
• ½ tbsp salt
• 2 tsp sugar
• ½ tbsp sugar 
• ¼ cup cracked wheat bran
• 1 ¼ cup warm water 

Instructions:

1. Combine a cup of warm water, the sugar, and the yeast in a mixing bowl, then mix well.
2. Cover the bowl and let sit for 10 minutes or until frothy and bubbly. 
3. Add half the flour and mix with a spoon. Cover again and let it proof for 30 minutes in a warm place.
4. Add the rest of the flour, oil, and salt to the bowl, then knead for 10 minutes.
5. Cover the bowl and allow it to rise until the dough has doubled in size (about an hour).
6. Shape and divide into eight equal balls.
7. Sprinkle the cracked wheat bran onto a piece of parchment, then place a ball of dough on top of each.
8. Roll the dough out to an even circle. 
9. Place on a baking sheet, then cover again and allow to rest for 30 minutes.
10. Preheat the oven to 500 degrees and place a pizza stone inside.
11. Put the dough on the pizza stone, then bake for about six minutes or until fluffy. 

Ash Cakes 

^{Image via Townsends}

Ash cakes are a type of traditional cornbread that was popular in the American Colonies. The bread is made by cooking cornmeal mush on a hot stone or griddle, and it is typically served with molasses or honey. 

Ash cakes get their name from the fact that they were often cooked in the ashes of a fire. This method helped to give the bread a crispy texture and intense flavor. While ash cakes are not as popular as they once were, they continue to be enjoyed by many people who appreciate their rustic charm. 

Making ash cakes is not difficult, and the results are well worth the effort. Whether you choose to cook them in the ashes of a fire or on a hot griddle, ash cakes are sure to add a touch of flavor to your meal.

Ingredients:

• 1 cup flour
• ¼ cup water
• ½ tsp. salt
• 2 tsp. baking powder
• 1 tbsp butter

Instructions:

1. Combine all ingredients, then knead into a ball of dough.
2. Separate the large ball into four smaller parts.
3. Flatten each one into a disc, then place on the coals in a fire. Once the edges are dark, flip and cook the other side.
4. Remove from the fire and serve with butter. 

Bannock

For many people, the word “bannocks” conjures up images of stone-cold Scotsmen eating fried oats out of their kilts. But the truth is, bannocks are a delicious and versatile food that can be enjoyed by anyone. 

So what exactly are bannocks? They're basically quick breads made with flour, milk, baking powder, and eggs. They can be sweet or savory, and they can be cooked in a variety of ways – on a griddle, in a pan, or even baked in the oven.

There are many reasons to love bannocks. First of all, they're easy to make. And because they don't require yeast, they're also quick to prepare.

Plus, bannocks are extremely versatile – you can add any number of ingredients to them, such as fruit, nuts, herbs, or cheese. And finally, bannocks make a great portable snack – perfect for taking on a hike or picnic.

There are many different bannock recipes out there. We like the one below, but this one is good too.

Ingredients:

• 1 ½ cups buttermilk
• 1 ½ tsp salt
• 2 tsp baking soda
• 2 ⅛ cups flour
• 2 ⅝ cups oats 

Instructions:

1. Mix the oats, salt, and flour together. 
2. Add the baking soda to the buttermilk. Then, combine with the oats mixture.
3. Turn the dough out and  split into two pieces.
4. Work into pieces to fit into a griddle or frying pan. Heat the griddle with some oil.
5. Add the dough to the griddle once hot. 
6. Cook until golden brown on one side, then flip. Repeat.
7. Serve warm!

Chapati

A chapati is a type of flatbread that originated in India. It is made by taking a ball of dough and flattening it out into a thin disc. The dough is then cooked on a hot griddle until it is golden brown. Chapatis are typically served with curry or other savory dishes, and they can also be used to make sandwiches or wraps.

There are a few reasons why chapatis are so popular in India. First, they are very quick and easy to make. Second, they are very versatile and can be eaten with almost any type of food. Third, they are very nutritious, as they are made from whole wheat flour and contain no added fat or sugar.

Finally, chapatis are extremely affordable, as they only require a few simple ingredients that are readily available in most Indian households.

If you want to try making chapatis at home, the process is actually quite simple. 

Ingredients:

• 2 cups whole wheat flour
• 1 tsp salt
• ¾ hot water 

Instructions:

1. Mix together whole wheat flour, water, and a pinch of salt to form a dough. 
2. Then, divide the dough into small balls and use a rolling pin to flatten each one into a thin disc. 
3. Next, heat up a griddle or frying pan over medium heat and cook the chapatis for one to two minutes per side until they are golden brown. 
4. Serve immediately with your favorite curry or other dish. 

Cornbread

Cornbread is a type of quick bread that has been a staple in American kitchens for centuries, particularly in the South. It is made from cornmeal, flour, and a few simple pantry ingredients, and requires no yeast or rising time. That makes it one of the most practical breads you can make in a survival situation.

Unlike wheat-based breads, cornbread has a slightly crumbly texture and a mildly sweet flavor that pairs well with soups, stews, and beans. It can be cooked in a cast iron skillet over an open fire or camp stove just as easily as in a conventional oven, which makes it an incredibly versatile option when the power is out.

Cornbread is also a great way to stretch your food supply. A small amount of cornmeal goes a long way, and the recipe below calls for ingredients that are easy to store long-term.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp sugar
• 1 cup milk (or reconstituted powdered milk)
• 1 egg
• ¼ cup vegetable oil

Instructions:

1. Preheat the oven to 400 degrees, or heat a greased cast iron skillet over a camp stove or open fire.
2. Combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl.
3. In a separate bowl, whisk together the milk, egg, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.
5. Pour the batter into a greased 8×8 baking pan or cast iron skillet.
6. Bake for 20-25 minutes, or cook on the stovetop over low heat with a lid on until a toothpick inserted in the center comes out clean.
7. Let cool slightly, then serve.

Cornbread is one of those recipes that is hard to get tired of. It's filling, easy to make, and uses ingredients that store well for the long haul. If you only learn one survival bread recipe, this one is a solid choice.

Damper

Damper bread is a type of unleavened bread that is popular in Australia. It is made by combining flour, water and salt to form a dough, which is then cooked over an open fire. Damper bread has a few key benefits over other types of bread. 

First, it is quick and easy to make, which makes it ideal for camping trips or situations where time is limited. Second, it does not require any special ingredients or equipment. Finally, damper bread has a unique flavor that is often compared to that of a freshly baked biscuit. 

While there are many different recipes for damper bread, the basic principles remain the same: simple ingredients, fast cooking and a delicious flavor. 

Ingredients:

• 4 cups self-rising flour
• 1 cup milk
• 1 tbsp butter
• 1 tsp salt
• ½ cup water

Instructions:

1. Preheat the oven to 425 degrees.
2. Combine the salt and flour, then work in butter until the mixture is crumbly.
3. Make a well in the center, then add water and milk. Stir until everything comes together.
4. Turn the dough out onto a lightly floured surface and work into a round loaf. Put the loaf into a bread pan.
5. Bake for 25 minutes, then lower the temperature to 350 degrees. Bake for another 10 minutes. 

Danish Bonfire Bread

Danish Bonfire Bread, or baking a loaf on an open fire, is a centuries-old tradition that is still practiced today. The bread is made with simple ingredients – flour, water, salt – and baked in a special oven called a “steenoven.” 

The steenoven is built with a stone bottom and walls, which allows the heat to circulate evenly, resulting in a crispy and chewy loaf. The bread is traditionally baked on the eve of St. John's Day (June 23), but can be enjoyed year-round. 

Danish Bonfire Bread is the perfect accompaniment to any meal, or can be enjoyed on its own with a little butter and jam. So if you're looking for a unique and delicious bread recipe, give Danish Bonfire Bread a try!

Again, this recipe is Danish, so you’ll need to do the appropriate conversions for the measurements in the recipe.

Ingredients:

• 3 dl water
• 2 tsp salt
• 25 g fresh yeast (or similar dry yeast)
• 500 g all-purpose flour
• 2 tsp sugar

Instructions:

1. Add the water and dissolve fresh yeast. 
2. Add the salt, sugar, and flour, then knead into a smooth dough.
3. Let rise for 45 minutes. 
4. Roll large and thin “sausages” and twist them around wood sticks. 
5. Bake over a bonfire!

Ezekiel Bread

Ezekiel bread is a nutrient-rich bread that is made with sprouted grains. The bread gets its name from the Biblical prophet Ezekiel, who is said to have made a similar bread while he was in exile. 

Unlike most store-bought breads, Ezekiel bread is not made with yeast or flour. Instead, the dough is made with soaked and sprouted grains, which are then ground into a flour. This makes the bread more easily digestible and gives it a higher nutrient content than traditional breads. 

Sprouted grain breads are also said to have a lower glycemic index, meaning that they cause a slower rise in blood sugar levels. 

For this reason, Ezekiel bread is often eaten by people who are trying to manage their blood sugar levels. While Ezekiel bread can be bought at some health food stores, it is also relatively easy to make at home. 

Ingredients:

• ½ cup millet
• ½ cup barley
• ½ cup spelt flour
• 2 ½ cups wheat berries
• 2 tbsp Northern beans
• 2 tbsp pinto beans
• 2 tbsp kidney beans
• ¼ cup green lentils
• 4 cups water
• 1 cup honey
• 2 packages active dry yeast
• ½ cup olive oil 
• 2 tbsp salt

Instructions:

1. Combine yeast, honey, and olive oil, then let sit for five minutes.
2. Combine the grains and beans and grind in a flour mill. Add the flour and salt to the yeast mixture, then stir until mixed. 
3. Pour the dough into two greased pans. Let it rise for an hour or until the dough reaches the top of the pan.
4. Bake at 350 degrees for 45 minutes. 

Frybread

Frybread is a type of flattened, deep-fried dough that is popular among Native American tribes. 

There are many different ways to fry bread, but the most common method is to use flour, salt, water, and yeast to create a dough. This dough is then rolled out into a flat circle and fried in hot oil until it is golden brown.

Frybread can be served plain or topped with various toppings such as honey, jam, or powdered sugar. It is also a popular ingredient in Indian tacos, which are tacos made with fry bread instead of tortillas.

Frybread is a delicious and easy-to-make treat that can be enjoyed by everyone. If you are looking for a new recipe to try, consider making fry bread the next time you want something different for dinner.

Ingredients:

• 1 tsp salt
• 2 tbsp vegetable oil
• 1 ½ tbsp baking powder
• 1 ½ cups hot water
• 4 cups flour 

Instructions:

1. Combine the salt, baking powder, and flour. Then add the water, mixing until the combination is sticky.
2. Put the oil on the bread to keep it from drying out. Cover and let rest for two hours. The dough will not rise but it does need to rest.
3. Pull off small balls from the dough, then roll out until thin.
4. Heat a frying pan and put enough vegetable oil in it to cover it at a depth of about two inches. 
5. Fry the dough balls until golden brown, flipping halfway through. 

Hardtack

Hardtack is a type of simple unleavened bread that was traditionally made from flour, water, and salt. Its simple ingredients and long shelf life made it a staple food for sailors, soldiers, and pioneers.

Today, hardtack is still eaten as a trail food or emergency ration, but it can also be enjoyed as a crispy cracker or dipped in soup or stew. You can find the recipe below, or you can go here for more detailed instructions.

Ingredients:

• 3 cups of white flour
• 2 teaspoons of salt
• 1 cup of water

Instructions:

1. Preheat the oven to 375 degrees F.
2. Mix the flour and salt in a bowl.
3. Gradually mix in the water until the dough stops sticking to your hands. It will be very sticky at first, but keep shaping it until it stops being so sticky.
4. Use a rolling pin the flatten the dough into a square.
5. Use a knife to cut the dough into nine equal-sized squares.
6. Use a nail to make a grid of holes (3×3 or 4×4) in each square.
7. Put then nine squares on an ungreased cookie sheet and bake them for 30 minutes.
8. Turn them over and bake them another 30 minutes.
9. Remove them from the oven and let them cool off.

Hardtack is an easy bread to make at home and is a great option for those looking for an alternative to traditional wheat breads. Give hardtack a try the next time you are looking for something new to bake!

Irish Soda Bread

Irish soda bread is a type of quick bread that is made with baking soda instead of yeast. It originated in Ireland, and was traditionally made with just a few simple ingredients: flour, baking soda, salt, and buttermilk. 

Today, there are many different variations of Irish soda bread, but it still typically includes raisins or currants. The bread is quick and easy to make, and does ot require any rising time. 

This makes it a great option for busy weeknights or last-minute gatherings. Irish soda bread is also very versatile – it can be served plain or with butter, jam, or honey. It can be enjoyed for breakfast, lunch, or dinner.

Whether you're looking for a traditional recipe or something new to try, Irish soda bread is a delicious and easy option.

Ingredients:

• 1 ¾ cups buttermilk
• 1 egg
• 4 ¼ cups flour
• 3 tbsp sugar
• 1 tsp baking soda
• 1 tsp salt
• 5 tbsp unsalted butter 

Instructions:

1. Preheat the oven to 400 degrees. 
2. Whisk the buttermilk and egg together, then set aside.
3. Combine the flour, sugar, baking soda, and salt. Cut the butter with a pastry cutter, then fold in. 
4. Add the buttermilk and egg mixture to the dough. 
5. Fold together until it’s too stiff to stir. Pour the dough (it will be crumbly) onto a floured surface.
6. Work the dough into a ball, then knead until the flour has moistened. 
7. Transfer the dough to a skillet. 
8. Bake until the bread is golden brown or for about 50 minutes. 
9. Allow to cool, then serve. 

Journeycake

^{Image via Townsends}

Journeycake is a type of cake that was traditionally made by travelers as they journeyed across the country. The cake is designed to be hearty and filling, making it an ideal food for long trips. 

Today, journeycake is often made with whole wheat flour, oats, dried fruit, and nuts. It can be flavored with spices such as cinnamon or ginger. Journeycake is typically baked in a large loaf pan and then sliced into individual pieces. The cake can be served plain or with butter or cream cheese. 

Journeycake is an excellent source of energy and nutrients, making it a perfect choice for an on-the-go snack or a quick breakfast. And because it is so easy to make, there’s no excuse not to try your hand at making your own journeycake the next time you hit the road.

Ingredients:

• 2 ¼ cups apple cider
• 1 tsp cinnamon
• 1 tsp cloves or ginger
• ½ cup dried fruit (apricots)
• 4 ½ cups flour
• 1 ½ cups sugar
• ¾ cups butter

Instructions:

1. Cream the butter and sugar, then mix in apple cider. Add cloves, ginger, cinnamon, baking soda, and fruit. 
2. Blend in 4 ½ cups of flour. 
3. Beat until the mixture is blended, then pour into the oven and bake. Serve with butter and molasses. 

Pilot Bread

Pilot bread is a thick, sturdy cracker-style bread that has been used as a survival food for generations. Similar to hardtack but a bit thicker and slightly less dense, it has long been a staple in remote communities across Alaska and was historically carried on ships and military campaigns as a reliable, long-lasting ration.

What makes pilot bread so appealing as a survival food is its simplicity and shelf life. When stored properly in a cool, dry place, it can last for months or even years. It's also incredibly filling and can be eaten on its own, topped with peanut butter or canned meat, or used in place of crackers in a soup or stew.

Unlike hardtack, pilot bread has a small amount of shortening in it, which gives it a slightly more palatable texture. It's still firm and dry, but it doesn't require the jaw-breaking effort that traditional hardtack sometimes demands.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 2 tbsp shortening or lard
• ½ cup water

Instructions:

1. Preheat the oven to 350 degrees.
2. Combine the flour, salt, and baking powder in a bowl.
3. Cut the shortening into the dry ingredients using a fork or pastry cutter until the mixture resembles coarse crumbs.
4. Gradually add the water and mix until a stiff dough forms.
5. Roll the dough out on a floured surface to about ¼ inch thick.
6. Cut into squares or rounds, then use a fork or nail to poke a grid of holes in each piece.
7. Place on an ungreased baking sheet and bake for 25-30 minutes, flipping halfway through.
8. Remove from the oven and let cool completely before storing.

Pilot bread is a great addition to any emergency food supply. Make a batch ahead of time, store it in an airtight container, and you'll have a reliable, no-fuss bread ready to go whenever you need it.

Pita Bread

Pita is a type of flatbread that is commonly found in Mediterranean and Middle Eastern cuisine. It is made by baking dough in a special oven, and the resulting bread is soft and round with a pocket in the center.

This pocket can be used to hold fillings, such as vegetables, meats, or cheeses. Pita bread is a healthy and versatile option for any meal.

Ingredients:

• Water
• 2 tsp active dry yeast
• ½ tsp sugar
• 3 cups all-purpose flour
• 2 tsp salt 

Instructions:

1. Combine water, yeast, and sugar and mix until dissolved.
2. Add flour and whisk. 
3. Put the bowl in a warm place, uncovered.
4. Let the mix sit for 15 minutes or until it’s frothy and bubbling. 
5. Knead the dough.
6. Let the dough rise for an hour or until it’s doubled in size.
7. Form the pitas – typically, pita is flattened into rounds.
8. Bake in the oven at 475 degrees F for 2 minutes on one side.
9. Flip. 
10. Remove from the oven when golden-brown. 

Whether you are looking for a healthy alternative to sandwich bread or just want to try something new, pita bread is a great option.

Pot Bread

Pot bread is a type of quick bread that is traditionally made in a pot over an open fire. The ingredients are simple, and the bread can be made without any special equipment. 

However, pot bread does require a bit of time and patience to bake properly. The key to success is to get the pot nice and hot before adding the batter. This will help to ensure that the bread cooks evenly and doesn't stick to the pot. 

Once the pot bread is cooked, it can be served with butter or honey. It's also delicious on its own or used as a base for other dishes such as stews or casseroles. Pot bread is a great way to use up leftover flour and make a nutritious and filling meal.

Ingredients:

• 3 cups flour
• 1 ½ cups water
• 1 ½ tsp sea salt 
• 1 tsp instant yeast 

Instructions:

1. Combine the yeast, flour, and salt, then add water and mix until the flour is a little wet.
2. Cover the bowl with a towel and let it double in volume. It should take about eight hours.
3. Preheat the oven to 450 degrees. Put a Dutch oven in the oven and heat for 30 minutes.
4. Shape the dough into a round shape, folding the sides in to form a ball.
5. Open the oven and put the bread into the Dutch oven. 
6. Bake for 30-45 minutes or until the crust is golden brown.

Quickbread

If you're in a hurry and need to whip up a quickbread, you may be wondering what exactly it is. Quickbreads are simply breads that are made without yeast.

This means they don't require the time-consuming process of rising and can be baked much more quickly. There are many different types of quickbreads, including muffins, biscuits, and scones. 

While some quickbreads may be savory, most are on the sweeter side and make a great breakfast or snack.

One of the great things about quickbread is that it's very easy to make. You don't need any special skills or ingredients – just a basic understanding of baking.

The key to making a successful quickbread is to have all of your ingredients measured out and ready to go before you start mixing. This will help the bread to come together more quickly and prevent any disasters in the kitchen. 

Quickbreads can be made with a wide variety of different ingredients, so feel free to get creative. Start with a basic recipe and then add in your favorite flavors, fruits, or nuts. 

We won’t provide you with a recipe for this one, since there are so many variations of this (zucchini bread, carrot bread, etc). But get creative!

Roosterkoek

Roosterkoek is a type of South African bread typically made from white flour, yeast, water, and salt. It is generally round in shape and slightly flattened, with a soft and fluffy texture.

The dough is first kneaded, then left to rise for 30 minutes before being shaped into balls and placed on a hot griddle or pan. Once cooked, the Roosterkoek is often served with butter, cheese, or jam.

So why make Roosterkoek? 

Well, first of all, it's delicious! But beyond that, it's also a great way to use up leftover bread dough. And because it's made from white flour, it's a bit lighter and fluffier than some of the denser rye or whole wheat breads out there.

Note that the ingredients listed are in grams and milliliters here, since it’s a South African recipe. 

Ingredients:

• 300 g flour
• 200 ml water
• 5 ml salt
• 10 ml instant yeast
• 30 ml sunflower oil (or another oil of choice)
• 15 ml sugar

Instructions:

1. Combine the yeast and sugar with a small amount of the warm water. The mixture should foam.
2. Combine the salt and flour, then add the water and oil, mixing continuously.
3. Combine everything together, and mix.
4. Turn the dough out onto a floured surface, then roll into balls and palace on a baking sheet. Let rise for an hour.
5. Put a braai grid over the coals and heat for five minutes. Grease, then place the rolls on it for 20 minutes. If you don’t have a braai grid, you can use a baking sheet in the oven. 
6. When half the cooking time has elapsed, flip the bread. They’re done when lightly brown. 

Scottish Oat Cakes

Scottish oat cakes are a type of flatbread made from oats, flour, and water. They have a chewy texture and a nutty flavor, and they can be served either sweet or savory. Sweet oatcakes are typically served with jam or honey, while savory oat cakes are usually topped with cheese or herbs.

Oat cakes are believed to have originated in Scotland, and they were traditionally made over an open fire. Today, they can be cooked in a variety of ways, including on a griddle, in a fryer, or in the oven. 

Oat cakes are a healthy and hearty alternative to other types of bread, and they're perfect for breakfast, lunch, or dinner. If you're looking for a new and delicious way to enjoy oats, Scottish oatcakes are definitely worth a try!

Ingredients:

• 4 oz oatmeal
• ⅛ tsp baking soda
• 1 pinch salt
• 2 tbsp butter
• 2 tbsp hot water

Instructions:

1. Preheat the oven to 375 degrees.
2. Grind the oatmeal in a food processor until powdery. 
3. Combine oats, baking soda, and salt.
4. Melt the butter.
5. Drizzle in the butter and stir vigorously. Add hot water until you have a thick dough.
6. Cut the dough into small balls. 
7. Knead each ball for a few minutes until it’s no longer sticky. Add more oatmeal as necessary. 
8. Roll each ball into a ¼” disc, then cut into quarters. 
9. Bake the wedges for 20-30 minutes on a baking sheet. 
10. Serve cool or warm. 

Steam Bread

Steam bread is a type of bread that is made using steam instead of yeast. The bread is termed “steam” because it refers to the method of cooking the bread – steaming it instead of baking it. 

The end result is a moist, fluffy bread that is slightly chewy. Steam bread is popular in Asian cuisine, and is often used in Dim Sum dishes. It can be made with either white or whole wheat flour, and is often flavored with ginger or other spices. 

Making steam bread is a simple process, and only requires a few ingredients. The dough is first boiled in water, then steamed in a bamboo basket or steamer pot. The steam from the boiling water cooks the bread, resulting in a soft, fluffy texture.

Steam bread is a healthy alternative to traditional baked breads, and can be enjoyed as part of any meal.

Ingredients:

• 3 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp cinnamon 
• 1 tbsp ginger
• 1 cup buttermilk
• 3 eggs
• 1 ½ cups brown sugar 
• 1 ½ cups applesauce 

Instructions:

1. Mix together the baking soda, baking powder, flour, and spices.
2. Beat the eggs, buttermilk, sugar, and applesauce. Combine with the dry ingredients.
3. Put the entire mixture into a pudding mold. Fill until about two-thirds full, then put the lid on.
4. Put the mold in a saucepan on top of some crinkled tin foil. This will keep it off the bottom of the pan.
5. Fill the pan with boiling water, about two-thirds of the way up the mold.
6. Cover, bring the water to a boil, then lower the heat to a simmer.
7. Steam for two hours, remove, and serve.

Tortillas

Crispy, thin and delicious – there's nothing like a freshly made tortilla. Whether you're eating them on their own or using them to wrap up your favorite burrito ingredients, tortillas are a staple of Mexican cuisine. 

And although you can easily buy them pre-made at the store, there's nothing quite like the taste of a homemade tortilla. If you've ever wondered how to make your own tortillas, the process is actually quite simple. 

All you need is a few cups of flour, some water and a little bit of oil. The key to a perfect tortilla is to get the dough nice and thin before cooking it on a hot griddle. This will help to create that delicious crispy texture that makes tortillas so irresistible. 

Ingredients:

• 2 cups flour
• 3 tbsp olive oil
• ¾ cup water
• ½ tsp salt

Instructions:

1. Combine salt and flour in a large bowl. Stir in oil and water.
2. Turn onto a floured surface, then knead, adding flour or water if necessary for a smooth, consistent dough.
3. Let rest for 10-15 minutes.
4. Divide into eight pieces, rolling each into a seven-inch circle.
5. Cook the tortillas over medium heat until golden brown. Serve warm. 

The next time you have an emergency, don't forget these survival bread recipes. With a little preparation, you'll be able to make delicious, nutritious breads that will help keep you and your family fed. Which recipe are you going to try first?

You May Also Like:

• 13 Survival Recipes That Are All Delicious
• How to Make Bread Without Yeast
• 15 Pioneer Recipes That Still Taste Great
• Simple Survival Bread With Just 4 Ingredients
• 25 Extremely Cheap Meals Under $10

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Summer Is Here — Is Your Family Ready for the Heat?

Summer is here-Is your family ready for the heat? Everything you need to know about extreme summer heat, staying safe, recognizing heat illness, and knowing when to head to the ER. Summer is one of the most wonderful times of the year, but extreme heat can turn a fun day outside into a medical emergency faster than you might think.

As temperatures soar across the country, it’s crucial that every family understands the risks of heat-related illness, how to prevent them, and what to do when things go wrong. Whether you’re at the beach, in the backyard, or just running errands, heat safety is for everyone.

Please note that I’m not a doctor, a nurse, or anyone in the medical field. My husband recently had an episode where he didn’t know where he was or what he was doing, and he didn’t know the name of his church’s leader. This is why I’m writing this today. He was severely dehydrated from golfing in the heat and hadn’t eaten or had a drink of any kind in over 6 hours. He wouldn’t go to the doctor; he’s stubborn sometimes. I called my granddaughter, who’s a nurse, and she asked me if his face was drooping (possible stroke). No, it wasn’t.

My other daughters suggested he may be dehydrated, so I started him on some electrolytes. I always stock these two brands. LMNT and Liquid IV. He slowly got better, and he learned he had to take water with him when he golfs or goes outside in the heat of the day. Frogg Towels To Stay Cool

Why Extreme Heat Is So Dangerous

Your body is remarkably good at cooling itself, mainly through sweating and increasing blood flow to the skin. But when temperatures climb above 90°F, especially with high humidity, that cooling system gets overwhelmed. The real danger isn’t just air temperature. The heat index, which combines temperature with humidity, is what you should watch. A 95°F day at 60% humidity can feel like 114°F to your body.

Children, older adults, pets, and anyone with chronic health conditions are especially vulnerable. But healthy adults can get into serious trouble too, particularly during physical activity or when working outdoors.

The Hydration Golden Rule: Drink water before you feel thirsty. By the time thirst kicks in, you may already be mildly dehydrated. Aim for at least 8 to 10 glasses of water per day in summer, more if you’re active or sweating heavily. Avoid alcohol and excess caffeine, which speed up fluid loss. Mission Cooling Supplies

The 3 Heat Illnesses Every Family Should Know

Heat illnesses exist on a spectrum, from mild muscle cramping to life-threatening heat stroke. Knowing the difference can save a life.

Heat Cramps

Mild · Stage 1

What it is: Painful muscle spasms, usually in the legs, arms, or abdomen, caused by heavy sweating and loss of electrolytes during exercise or physical work in the heat.

Symptoms:

• Painful muscle spasms or tightening
• Heavy sweating
• Muscles feel hard or knotted to the touch
• Usually occurs during or after exercise in the heat

What to do: Stop the activity immediately and move to a cool place. Drink water or an electrolyte-rich sports drink. Gently stretch and massage the cramping muscle. Rest for several hours before resuming any strenuous activity. Don’t resume activity if cramps return.

Heat Exhaustion

Moderate · Stage 2

What it is: A more serious condition where the body is losing the battle against overheating. The body is still sweating and trying to cool down, but struggling to do so. This is a warning sign. If not treated, it can rapidly progress to heat stroke.

Symptoms:

• Heavy, excessive sweating
• Pale, cool, or moist skin
• Weakness, dizziness, or fainting
• Nausea or vomiting
• Fast, weak pulse
• Headache and muscle cramps
• Body temperature may be elevated up to 104°F

What to do: Move the person to a cool, air-conditioned space immediately. Loosen or remove tight clothing. Apply cool, wet cloths to the skin. Have them sip cool water slowly. If vomiting occurs or symptoms worsen, call 911 without delay. Don’t try to give fluids to anyone who is unconscious.

Heat Stroke

Severe · Stage 3 · Medical Emergency

What it is: Heat stroke is a life-threatening emergency. The body’s temperature regulation system has completely failed, and core body temperature reaches 104°F or higher. Without immediate treatment, heat stroke causes permanent organ damage and death.

Symptoms:

• Body temperature of 104°F or higher
• Skin is hot, red, and dry — no longer sweating, a critical warning sign
• Rapid, strong pulse
• Confusion, slurred speech, or unconsciousness
• Throbbing headache
• Seizures
• Loss of consciousness or not responding

What to do: Call 911 immediately. While waiting for emergency services, move the person to a cool area. Cool them down as quickly as possible using any means available. Immerse in cool water, apply ice packs to neck, armpits, and groin, and fan them while misting with cool water. Don’t give fluids by mouth if unconscious. Don’t leave them alone.

When to Go to the Emergency Room

Call 911 or go to the nearest ER immediately if you or anyone around you experiences:

• Body temperature of 104°F (40°C) or higher
• Confusion, disorientation, slurred speech, or altered mental state
• Loss of consciousness or difficulty waking up
• Seizures of any kind
• Hot, dry skin, stopped sweating despite the heat
• Rapid, strong pulse that won’t slow down
• Symptoms of heat exhaustion that don’t improve within 30 minutes of cooling
• Vomiting that prevents drinking fluids
• A child or infant who is limp, unresponsive, or unusually quiet in the heat

When in doubt, call. Heat stroke can kill within minutes. Early intervention saves lives.

10 Essential Tips to Beat the Summer Heat

1. Stay hydrated: Drink water every 20 minutes outdoors
2. Stay cool indoors: Use AC or a cooling center from 10 am to 4 pm
3. Cover up: Wear light-colored, loose clothing and a wide hat
4. Time your activity: Exercise before 9 am or after 7 pm
5. Never leave kids in cars: Car temps reach 140°F in minutes
6. Use sunscreen: SPF 30 or higher every 2 hours outdoors
7. Eat light: Choose water-rich fruits like watermelon
8. Check the heat index: Not just temperature; humidity matters too
9. Watch the older people and the young: Check on neighbors and family often
10. Know the signs: Learn heat cramp, heat exhaustion, and heat stroke symptoms

A note for families with young children: Children’s bodies heat up 3 to 5 times faster than adults’. Always bring extra water, take regular shade breaks, and watch for signs of overheating, such as flushed skin, irritability, or unusual quietness. Babies and toddlers can’t tell you when they’re hot. Check on them frequently and never leave them in a parked vehicle, even for just a minute.

Heat Exhaustion vs. Heat Stroke: What You Need to Know

How To Be Prepared For Extreme Cold Weather

The Bottom Line: Enjoy Summer Safely

Summer is meant to be enjoyed, with backyard cookouts, beach days, evening walks, and making memories with the people you love. You don’t need to hide inside all season. You just need to respect the heat.

Know the signs of heat cramps, heat exhaustion, and heat stroke. Keep everyone hydrated. Take breaks in the shade or indoors. And when in doubt about someone’s symptoms, call 911 or head to the ER. Heat illness escalates fast, and acting quickly is always the right call. Stay cool, stay safe, and have a wonderful summer. May God bless this world, Linda

The post Summer Is Here — Is Your Family Ready for the Heat? appeared first on Food Storage Moms.

from Food Storage Moms

Homestead Hygiene – Low Water Ways to Stay Clean and Avoid Infection

Virtually every culture practices routines of hygiene to prevent illness. Homesteaders and survivalists must implement procedures for washing hands, showering or bathing, laundering clothing and washing dishes with minimal water in order to prevent illness off grid. I grew up backpacking in the deserts of Arizona and Southern Utah and never stopped. Where possible, travel […]

from Survivopedia

Why You Shouldn’t Use Handheld Radios During SHTF

A buddy of mine ran an experiment back in 2023 that still bothers me when I think about it. He set up a basic software-defined radio receiver in his truck, the kind you can build for about $35 with parts ordered off the shelf, and drove a 40-mile loop through three counties in rural Tennessee. 

By the end of that drive, his laptop had logged 847 distinct handheld radio transmissions, mapped roughly 60% of them to within a quarter mile of their origin point, and identified at least twelve operators by voice signature. They were twelve people who probably thought they were being careful.

What I find very interesting is that this wasn’t FBI or another 3-letter agency, but one regular guy with hobby-grade equipment in his car. Now imagine what happens when the grid is sideways and when your Baofeng on channel 4 is screaming your coordinates to anyone within thirty miles who knows what to listen for.

This is the part of comms planning that gets glossed over in every prepper forum I’ve ever read.

The Direction-Finding Problem

The basic physics of radio directions has been settled science since the 1920s, and the equipment to do it has gotten absurdly cheap. A Doppler-based DF unit that would have cost $8,000 in 1995 can now be assembled for under $200 using a Raspberry Pi, four cheap antennas, and free software anyone can download. Two of those units, placed a few miles apart and networked, will triangulate your position within seconds of you keying up.

 How to Use a Ham Radio in a Blackout (Easy 5-Step Tutorial)

The longer you transmit, the tighter the fix gets. Most folks practicing comms discipline focus on what they say. The actual problem is that you transmitted at all.

A typical “quick check-in” on a handheld, even one of those clipped fifteen-second transmissions everyone thinks is safe, is more than enough time for a determined listener with modern equipment to plot your location on a map. And here’s the kicker that experienced operators sometimes miss. Frequency-hopping doesn’t help you against a wideband SDR. The receiver sees the whole spectrum at once and the hop pattern itself becomes a signature.

Your Baofeng Is a Beacon Even When You’re Not Talking

This one was surprising even for my experienced prepper friends. A handheld radio in receive mode is still emitting RF. The local oscillator inside every superheterodyne receiver leaks a small amount of signal back out through the antenna.

It’s faint, but it’s detectable at close range, sometimes a few hundred yards, depending on conditions.

During the Cold War, this was how counterintelligence teams in Eastern Europe located clandestine listening posts.

The technique never went away. It just stopped being relevant to most civilians. So, if someone is sweeping a neighborhood looking for active electronics, your “I’m just listening” handheld is announcing itself, enough that a team doing close-in detection work can locate your house.

The Voice Print Problem

Voice biometrics has gotten cheap and accurate. Open-source speaker identification models can match a thirty-second voice sample to a known speaker with around 95% accuracy.

If you’ve ever been on YouTube, podcasts, a work conference call that got recorded, or even just had your voice picked up on a Ring camera that ended up in a data breach, your voice signature exists somewhere in a database that can be accessed by hackers. 

AI Is Taking Over America. The #1 Clue Is Your Power Grid

Key up on a repeater during a crisis, and you’re not anonymous just because you used a fake callsign. The voice print is the fingerprint. Three or four transmissions over a week is more than enough to build a profile, link it to a name, and from there to an address, a family, a workplace.

When Handhelds Actually Make Sense

I’m not telling you to throw your radios in a drawer. They have real use cases, just not the ones most prepper articles push. Here’s where they earn their keep:

Inside your perimeter, low power, short duration

If you’re coordinating between a barn and a house on 100 milliwatts of transmit power, the signal physics work in your favor. Ground clutter, vegetation, and structures absorb low-power VHF and UHF quickly. 

Google Will Never Find Your Home If You Do THIS!

Someone two miles away with a good antenna might pick you up. Someone ten miles away almost certainly won’t. Run your handhelds on the lowest power setting that maintains the link and you’ve eliminated about 80% of the detection risk.

Listening only, with a separate dedicated receive setup

A radio that never transmits is dramatically harder to locate. Use it for situational awareness, weather monitoring, monitoring emergency services, and tracking what’s happening in your area. Keep your transmitting radios in a Faraday container until you need them.

Vehicle-to-vehicle within a convoy, brief and coded

If you’re moving and the people listening are also moving, the DF problem gets exponentially harder. A quick coded transmission between two trucks half a mile apart is genuinely useful, and by the time anyone triangulates the signal, you’re a mile down the road.

Initial coordination before going dark

Set up your plan, your check-in windows, your fallback meetups, and your code phrases before things go sideways. Then practice operating without the radio. The radio becomes the contingency, not the primary tool.

Six Better Alternatives 

This is where the conversation actually gets interesting, because the alternatives are out there and they’re underused.

Wired field telephones

The TA-1 and TA-312 surplus military field phones are still floating around at military surplus stores for fifty to two hundred bucks.

Run WD-1 communications wire (also cheap surplus) between key positions on your property and you have completely silent, undetectable, encrypted-by-physics communications.

No RF signature exists. None. You can talk all day and the only way anyone intercepts you is by physically tapping the wire, which means they’re already on your property.  For perimeter security and homestead coordination, nothing beats it.

Dead drops

A pre-arranged physical location where written messages are left and retrieved. Old school espionage tradecraft. Completely silent in the electromagnetic spectrum. The Soviets and the CIA ran entire networks on dead drops for decades because the technique fundamentally cannot be intercepted remotely.

Light and signal panels

Pre-arranged visual signals using colored panels, mirrors, or shielded flashlights at night carry exactly zero RF signature and can communicate complex information if you’ve done the homework.

6 Unusual Ways to Communicate After an EMP

A red panel in the south window means one thing, a blue panel means another. It sounds primitive because it is primitive, which is precisely why it works when everything electronic has become a liability.

HF NVIS for longer ranges, but with caveats

Near Vertical Incidence Skywave on the 40 and 80 meter bands lets you talk regionally without the line-of-sight limitation.

The signal goes nearly straight up, bounces off the ionosphere, and comes back down over a wide area.

The catch is that NVIS is harder to direction-find than VHF/UHF because the signal arrives from above rather than from a specific compass bearing.

Still detectable, still requires discipline, but the DF problem is meaningfully different.

MURS radios at minimum power

If you absolutely need RF, the Multi-Use Radio Service operates on five VHF frequencies with a 2-watt maximum power limit. Lower power means smaller detection radius. License-free, simple, and the limited frequency range makes monitoring easier without making transmitting more secure, but the low power is a feature here, not a bug.

Mesh networks with encryption

Devices like Meshtastic running on LoRa frequencies use low-power, short-burst transmissions with built-in encryption and message routing. Detection is still possible but the burst duration is so short and the encryption is strong enough that practical exploitation is much harder than with voice radio. Worth investigating if you haven’t already.

The Best Thing For Your Survival

The mindset shift that took me too long to make was understanding that comms during a crisis isn’t about being able to talk.

It’s about being able to coordinate without revealing yourself. Those are very different problems with very different solutions.

Most preppers I know have spent more money on radios than on actually building a communications plan. Three Baofengs and a roll of duct tape isn’t a plan.

A field phone running between your house and your observation post, paired with pre-arranged visual signals, paired with a tight schedule of when you actually transmit on radio and when you don’t, that’s a plan.

Get your wire run this summer. Practice operating without the radios so you know what works and what falls apart. Then when you do need to key up, you’ll do it briefly, at low power, with discipline, and you’ll go dark again before anyone has time to plot you on a map.

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The post Why You Shouldn’t Use Handheld Radios During SHTF appeared first on Ask a Prepper.

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Why 90% of People Will Die Without the Power Grid

Estimated reading time: 9 minutes

Electricity is the lifeblood of modern society. Our entire infrastructure is dependent on power drawn from the electrical grid, as well as much of what is in our homes.

Should the electrical grid go down, it would wreak havoc on the way we do things, bringing almost everything to a sudden and complete standstill. Society would no longer be able to continue as it has. 

That very same electrical grid is the most fragile part of our infrastructure. Power lines go down, leaving people without electricity in just about any sizeable storm. That goes for winter storms too, where ice can build up on the wires, causing enough extra weight that it causes them to break.

Hurricanes can cause enough damage to leave whole regions without power for weeks or even months. There were still people without electricity up to a year after Hurricane Maria hit Puerto Rico. 

But these storms are mere regional events. Those are easier to survive, because help can come from outside the affected area. Things would be a whole lot different if we lost the entire electric grid at the same time, leaving the entire country without power. 

What Happens When The Grid Goes Down?

Most of us have experienced power outages at various times in our lives. We suddenly lose power in our homes, causing everything that runs on electricity to stop instantly. We rarely notice what that power outage does in the wider world around us. 

In a true grid-down situation, there would be much more that would stop working than in a normal power outage. Radio stations, water purification plants and pump houses, hospitals and even some stores have emergency generators to provide power.

But even those would stop running after a few days, if they couldn’t get more fuel for their generators. We’d see a wide variety of things just stop working within days, such as:

• Traffic lights would be out.
• Gas stations wouldn't be able to pump gas, nor would refineries be able to produce more.
• City water would stop running.
• City sewage plants would be unable to process sewage, causing sewage lines to back up
• Pretty much all communications would be out, including radio, television, telephone, and internet.
• Store cash-registers wouldn't work. Grocery stores would have to throw out meats, frozen foods, dairy and anything else that can spoil, if those food items aren’t stolen by looters first.
• Stores would quickly run out of critical supplies, as they would not be able to order replacement goods.
• Traffic would come to a standstill, due to the lack of gasoline and diesel.
• The air traffic control would stop working; pilots wouldn’t be able to communicate with the ground and any ground-based navigational aids would be lost once generators lost power. Pilots would have to land quickly, or take the risk of landing without those aids. There would probably be midair collisions, especially near airports, as multiple airplanes tried to land.
• Hospitals would quickly be unable to provide adequate healthcare, as they wouldn’t have electricity and would run out of supplies.
• Pharmacies would quickly run out of prescription medicines.
• Most businesses would be closed.
• The shipping industry, both overland and over the water, will come to a standstill without fuel to burn.

There are other things as well, which we could add to this list; but these are the major ones. 

How Will This Affect Human Life? 

According to the report of the EMP Commission, about 90 percent of the population would lose their lives during the first year after an EMP takes out the electrical grid. However, this doesn’t just apply to an EMP. Anything that would cause a loss of the electrical grid would have the same effect, for the same reasons. 

First Wave of Deaths

The fist wave of people to die off after the loss of the grid would be those who need to take daily doses of prescription medicines to treat chronic medical conditions. More than 131 million Americans take medicines daily to deal with those conditions; some 66 percent of all the adults in the United States.

While some of them would be able to survive without those medicines, there are many more who wouldn't be able to survive, such as diabetics who require insulin injections. It all depends on what their condition is, how serious it is, and whether there is an alternative, such as a natural remedy that they can take. 

Second Wave of Deaths

City sewage is an important part of curtailing the spread of disease, so with that out, we can expect an epidemic to hit within a few weeks after losing power. It doesn’t matter what the disease pathogen is, as any would spread easily from lack of proper sanitation.

Human waste is filled with dangerous pathogens, which will likely get into whatever surface water supplies exist, because of people bathing in those water sources. Once there, disease would rapidly spread through society, causing the second wave of death. 

Medical professionals would end up trying to treat the resulting epidemic with one hand tied behind their back. Without electricity, their ability to diagnose would be severely hampered, and with drug supplies running out, their ability to properly treat their patients will be curtailed. Many would die. 

Third Wave of Deaths

But the biggest killer would be the third wave of deaths, which would be people dying of starvation. Some 83 percent of the US population lives in urban areas, which clearly defines them as not being farmers.

While some may have vegetable gardens, few will be growing enough food to live on. We are accustomed to buying our food in grocery stores and restaurants, not growing it ourselves. 

The average grocery store stocks three days’ worth of inventory; less for fresh foods, which are often delivered daily. Chances are pretty good that those stores will be looted, with people taking everything that looks useful. But even if that doesn’t happen, they’ll run out of food quickly.

The food in people’s freezers would start thawing after about 24 hours, making it imperative to either eat it or preserve it in some other way. But few people know how to properly preserve food, especially meats.

Everyone will eat as much as they can, before it goes bad…or even after it goes bad. Even so, it won’t take much time to eat up the available supplies of fresh meat. Canned foods would last longer, but even there, most people only have a limited supply on hand. 

We can count on some people trying to organize and “redistribute” whatever food sources they can find. But even if they are able to find every prepper’s stockpile, that will only extend the lifespan of most communities by a few days.

Preppers stockpile enough for their families; not for their communities. When there are 50 people trying to eat off of one prepper’s stockpile, their one-year stockpile supplies food for a week, no more. 

It will be necessary for those who survive to put all their efforts into growing food, so as to have enough to keep going. Having to farm, without the advantage of internal combustion engines to power our farm equipment, means doing everything by hand. That’s a lot more time-consuming and a lot less efficient. But without investing all that manual labor, we would all die. 

Not only will this wave of deaths be the biggest, it will also last the longest, starting a couple of months after the lights go out and lasting at least a full year. It will take about that long for locally grown food to take over, making up for the loss of our food infrastructure. Even then, people will be on a near-starvation diet, rather than having in abundance. 

Fourth Wave of Deaths

The lack of food will likely lead to the next and final wave of people dying off, as criminals and those who live near the edge of lawlessness gang together to steal whatever they can, from whoever has it.

Killing others in order to get food to keep themselves alive will not be much of a moral issue to these people. In fact, this may go as far as cannibalism, as people seek anything they can eat. When there is no other food available, there are those who will resort to literally anything. 

This final wave will need to be killed off, before they kill off those who are trying to rebuild society and grow food for their families. That will require local communities working together and forming militias to fight, protecting their families and the community at large. 

Surviving The Loss of The Electric Grid

As a survival problem, the loss of the electric grid is the most challenging scenario we face today. While mankind didn’t need electricity to survive most of history, we have become highly dependent on it. It is that dependency which will cause us the greatest problem. 

The only answer is to be able to survive without the use of electric power. That’s possible; but it’s a lot of work. It means becoming self-sufficient in the fullest sense of the word. But it means more than that, in that we’ll need to help others become self-sufficient as well.

If we want our children to survive, and aren’t just concerned about surviving ourselves, they will need a community around them. Mankind needs a community, not just to procreate, but to fulfill all the needs of our lives. 

Turning your home into a homestead, where you are growing all the food you eat is a good start. But you need to be ready to help your neighbors do the same, so that your children will have neighbors once you are gone.

That’s much harder, as those neighbors probably won’t be preppers themselves. All they’ll have, that they can contribute, is the ability to work; you’ll have to provide the knowledge, tools, and even the seed. 

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The post Why 90% of People Will Die Without the Power Grid appeared first on Homestead Survival Site.

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