|Photo courtesy of The American Preppers Network|
I have always kept a list of items to forage for in the event of a true emergency; sort of a shopping list for a last-minute WSHTF excursion to the grocery store before hunkering-down and sheltering in place -- things to buy while everyone else is fighting over bottled water and dented cans of Hormel chili. Salt is and always has been at the top of that list, so I've always been aware I needed to have some tucked-away.
One way in which I differ from a lot of Preppers (and it is mostly a money issue) is that I have no real intention, in harsher times, of cooking in the same ways as we do now. I store grains (mostly oats). Me and mine can survive for a long time on oatmeal, as long as there is some variety available as to how it's "dressed-up." I store honey, sugar, brown sugar, and various dehydrated and freeze-dried fruits (see here and here as well) for this purpose; some canned butter will probably be added next.
Bread is not a big issue for us. The wheat we have will be mostly eaten as warm cereal. I realize that there are those of you out there who would have a really difficult time with that kind of diet, but we're Scots-Irish; porridge and potatoes are in our blood. As far as bread goes, I have stored a quantity of Bisquick-like mix, which makes a nice bread without having to add any additional yeast or baking powder. This is not sandwich-type bread, of course, but more like cornbread, and it is very good, especially with dried-fruit baked into it. Other unleavened options abound. It is even possible to make a very nutritious, unleavened oaten bread called a bannock (which can also be made from wheat or barley or all three grains together -- there are so many different recipes that none of them are wrong).
Here's an unleavened bannock with a decidedly Hawaiian flare (dude added SPAM and crushed pineapple), but this should give you an idea of what's possible:
Here's the recipe from the video above, just in case it ever gets taken down:
2 cups of flour- i used wheat
3/4 cup sugar - i used raw cane
1 tb baking soda
1 tb baking powder
1/4 c milk powder
salt to taste
add water to desired effect around 1 c. less for bread/bisquits or more for pancake style
Here I added very little water since the pineapple has alot of liquid.
And added spam.
Hawaiian Bannock enjoy"
Here's another recipe from the other link above, and this one uses no baking powder or anything:
This Old World recipe produces a delightfully good bannock.
1 cup whole wheat flour
1 cup barley flour
1 cup oatmeal
1 teaspoon salt
3 tablespoons brown sugar
4 tablespoons fat of choice
Mix dry ingredients. Cut fat into fine particles using a fork. Add enough water to make bread-like dough, form into a ball and dust with flour. Flatten to fit into a 10-inch greased skillet. Bake over coals until both sides are golden."
Beyond that, I'm a big fan of dehydrated and freeze-dried storage foods, in general. Sure, it's more expensive, but the increased shelf-life allows you to amass a deeper larder before having to worry about rotating your stock constantly.
What do you think?