Bread or substitute?

Biscuits as in Salada ect takeup less room to store than bread , bread unless frozen soon goes stale , left over camp oven damper from the previous nights fire makes for toast in the morning.

Practise making some bread at home in the camp oven .

Have a look at this previous thread about bread while on the road


Cheers Kev

Shaker

The Salada biscuits are the go.
If you can, try to allow time for some early camps so you can try a damper.

regards

Various cracker style biscuits.

Damper from the night before.

Often have tins of tuna, or other snack type/size tins in the car for lunch.

The heavier brown/german rye breads will keep longer, as in over a week.

Pumperknickel (spelling?) will keep for a couple of weeks in a container, maybe 3 weeks in a fridge.

When we use to go camping without a fridge or esky, we used to take properly cured salami. Will keep for a few weeks without refrigeration, as long as you wipe it down each day to remove excess oil off the skin.

We have a simple solution which extends the life of bread Shaker.

Its the oxygen that kills it and lack of preservatives as well.

Normally we would never buy plain white sliced supermarket bread
but for trips we buy a few loaves and then simply suck the air out of the packet such that the plastic bag collaspes a bit and presses in on the bread , but not so much that it squashes it.

Then just tie of end of bag with one of our most multi-use camping gadjets - a rubber band.

This simple approach along with the inbuilt extra preservatives of white bread sees it last for minimum of 1 week , with care and storage out of sun, and it never consumes fridge space.

G'day Shaker

A very good substitute or even a supplement for bread is the humble " Tortilla " , Its a flat pancake sized meal base.

You can use it like bread for a sandwich or as a wrap, filled with chopped or shredded salad and cold meat, left overs etc etc.

Nutritionally it is has a high Sodium level but other wise it is a ok.
No added artificial colours or flavours.

The soft packs of 10 do not require refrigeration once open and they are very easy to pack, all major food outlets carry the item and they are reasonably priced.

Regards; Joe

Another option is the Old El Paso brand tortilla bread. Use it to make a 'wrap' type sandwich.

It must be jam packed with preservatives, as the use-by date is months in the future when you buy them in the supermarket. You can buy the packs before you leave home, and the unopened ones are still good when you get back .

Once the pack is opened I keep them in a big zip-lock style bag to keep as much air out as possible, and they stay fresh for 3+ days or so that way (usually all eaten/used by then anyway).

Just another option ................

John

I buy from Brumbies or Baker's Delight, never the large bread manufacturers like Buttercup et al. The processed bread goes mouldy too quick.

A couple of hightop country grain or wholemeal loaves, unsliced, and stored in paper bags will last for about 7-8 days. As toast or fried bread a couple more.

The hightop loaf is an old bush idea, somehow the rounded upper section of the loaf makes it last.

Then its tortillas or chupatti's.

Dick

Yep wraps, wife is converted. Kids pick at it when hungry.

Mountain Wraps is what we use. Buy at coles etc beside the tortillas etc.

When we did the Canning we took with us some packets of the bread mix that one uses for bread making machines at home, mix the bread mix as per directions for making bread by hand and bake in the camp oven at night when you have the fire going, no problem at all. Try it before you leave. MM me if you need more detail on how to prepare and cook it.

Enjoy your trip.

Cheers

Deanna

Hi All

The Cook makes unsweetened Pikelets or Flapjacks or Pancakes,
same thing different names, make them on the camp fire with Non Stick Pan, they are thin enough to make a Sandwich and they last several days, also make a few Sweetened for the kids with Syrup.

Cheers
Daza

We have 'puffed crispbread' type of biscuits for lunches when the bread runs out. Also damper (a loaf made like a scone with self raising flour) is quick and easy to make for a change. Depends how much of the day is spent travelling if tackling bread making.

Several people have suggested the 'wraps', which can be purchased sealed with a long shelf life.

While the salads last, we have corn beef and salad for lunch when travelling and not needing a big lunch.

Motherhen

Thanks for all the ideas.

S,

As posted above, Tortillas are excellent.

One other ripper is Pumpernickel. Thinly sliced black bread. Keeps for about six months in its pack. Very, very tasty on its own, even better with a good spread of real butter. Can be eaten savoury or sweet.

High fibre, low fat, high in nutrition.

Put anything you like in/on it. Superb with sliced hard boiled egg topped with anchovy.

Cheers,

Jim.

Might I suggest Girdle Scone? This is like a damper but made on a hot plate on top of the stove and you cook it in one piece with pie shaped cuts in the top. When one side is cooked turn it over like a pancake and when cooked add syrup etc,. If you Google the name it will come up with many variations.
Sheila.

Have a look in the supermarket for rice cakes.
They are like a crumpet made of puffed rice, come in both thick and thin versions, keep for ever.
Use butter, marg, or cottage cheese and put on tomatoe, any salad, slices of cheese, meat, boiled egg, tinned asparagus, beetroot, pineapple.
Probably not that many calories in the rice cake, but make up for it with the toppings.
About 5 thin ones with toppings of salad etc does me for lunch any time.
They are great with a smear of stinky blue cheese, but that is not for every body.
cheers