Bread or substitute?

Submitted: Wednesday, Mar 18, 2009 at 09:32
ThreadID: 66939 Views:3026 Replies:17 FollowUps:10
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We are doing the Canning Stock Route in August & expect to be unable to reprovision for up to 3 weeks.

Obviously it is a lot easier to pull over & throw something between a couple of slices of bread for lunch, rather than to cook up a feed.

What do others do about bread or a substitute for this period?
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Reply By: Axel [ the real one ] - Wednesday, Mar 18, 2009 at 09:40

Wednesday, Mar 18, 2009 at 09:40
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.
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Reply By: troopyman - Wednesday, Mar 18, 2009 at 09:48

Wednesday, Mar 18, 2009 at 09:48
Practise making some bread at home in the camp oven .
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Reply By: Sir Kev & Darkie - Wednesday, Mar 18, 2009 at 09:50

Wednesday, Mar 18, 2009 at 09:50
Have a look at this previous thread about bread while on the road


Cheers Kev
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Follow Up By: pt_nomad - Wednesday, Mar 18, 2009 at 13:28

Wednesday, Mar 18, 2009 at 13:28
Kev,
Well done, a far better response compared to the often touted 'do a search'.
Paul
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Follow Up By: Sir Kev & Darkie - Wednesday, Mar 18, 2009 at 13:44

Wednesday, Mar 18, 2009 at 13:44
It was easy to find as it is one I have in my watched thread collection ;)

Cheers Kev
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Reply By: Member - Wim (Qld) - Wednesday, Mar 18, 2009 at 09:53

Wednesday, Mar 18, 2009 at 09:53
Shaker

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

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Follow Up By: Member - Warfer (VIC) - Wednesday, Mar 18, 2009 at 16:19

Wednesday, Mar 18, 2009 at 16:19
Yep they are the first to go in the goodies,then Tuna,Tomatoes,Salt & Pepper,My mouths watering already...
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Follow Up By: Member - JohnR (Vic) - Wednesday, Mar 18, 2009 at 21:58

Wednesday, Mar 18, 2009 at 21:58
Crisp breads are the go. They are great without the salt content which I avoid where I can. They tend to keep crisp, too pretty well. Just chose some antipasto bits and a gourmet lunch is easy.
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Reply By: Member - Oldplodder (QLD) - Wednesday, Mar 18, 2009 at 09:58

Wednesday, Mar 18, 2009 at 09:58
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.
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Reply By: Robin Miller - Wednesday, Mar 18, 2009 at 10:25

Wednesday, Mar 18, 2009 at 10:25
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.





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Follow Up By: Member - Phil G (SA) - Wednesday, Mar 18, 2009 at 11:32

Wednesday, Mar 18, 2009 at 11:32
Gday Robin,
In addition to your suggestions, be believe that eliminating light helps as well. So we put 2 loaves of bread in a cake tin. And in the back of our canopy there is no light. We like the birdseed breads, and find the Helgas lasts up to 2 weeks - must have lots of preservatives too.

cheers
phil
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Reply By: Member - Joe F (WA) - Wednesday, Mar 18, 2009 at 10:45

Wednesday, Mar 18, 2009 at 10:45
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

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Follow Up By: Member - Oldplodder (QLD) - Wednesday, Mar 18, 2009 at 17:36

Wednesday, Mar 18, 2009 at 17:36
We also buy "mountain bread", also a flat bread, and it will keep in it's sealed plastic bag for a month or more.
Easy to store and doesn't take up much room.

Looking at it, it wouldn't be hard to make in a fry pan.

Just plain flour and some water.
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Reply By: Member - John H (WA) - Wednesday, Mar 18, 2009 at 10:51

Wednesday, Mar 18, 2009 at 10:51
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
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Reply By: Member - Richard H (NSW) - Wednesday, Mar 18, 2009 at 11:01

Wednesday, Mar 18, 2009 at 11:01
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
AnswerID: 354683

Reply By: Member - Porl - Wednesday, Mar 18, 2009 at 11:01

Wednesday, Mar 18, 2009 at 11:01
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.
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Reply By: Member - Dunworkin (WA) - Wednesday, Mar 18, 2009 at 11:45

Wednesday, Mar 18, 2009 at 11:45
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


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Follow Up By: Member - Duncan W (WA) - Wednesday, Mar 18, 2009 at 20:19

Wednesday, Mar 18, 2009 at 20:19
G'day D. Yep that's what I did. Practiced at home in the oven. Ist loaf in the coals was a bit doughy but the next was good. All it takes is practice.
Malcolm Douglas showed how to get it very light last Saturday night.
Dunc
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Follow Up By: Member - Dunworkin (WA) - Thursday, Mar 19, 2009 at 04:31

Thursday, Mar 19, 2009 at 04:31
Hi Duncan, how's things? I enjoy watching him with his cooking, it's good for a laugh but also one can learn from it.

Cheers

Deanna


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Reply By: Member - DAZA (QLD) - Wednesday, Mar 18, 2009 at 14:43

Wednesday, Mar 18, 2009 at 14:43
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
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Reply By: Motherhen - Wednesday, Mar 18, 2009 at 15:47

Wednesday, Mar 18, 2009 at 15:47
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
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Reply By: Shaker - Wednesday, Mar 18, 2009 at 16:58

Wednesday, Mar 18, 2009 at 16:58
Thanks for all the ideas.
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Reply By: Best Off Road - Wednesday, Mar 18, 2009 at 20:40

Wednesday, Mar 18, 2009 at 20:40
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.

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Reply By: Member - Au-2 - Wednesday, Mar 18, 2009 at 22:01

Wednesday, Mar 18, 2009 at 22:01
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.
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Reply By: austastar - Thursday, Mar 19, 2009 at 09:59

Thursday, Mar 19, 2009 at 09:59
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
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Follow Up By: Shaker - Thursday, Mar 19, 2009 at 16:18

Thursday, Mar 19, 2009 at 16:18
I am glad someone posted about these, it was on the list, but I thought they might be like chewing cardboard.
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Follow Up By: Member - Duncan W (WA) - Thursday, Mar 19, 2009 at 20:09

Thursday, Mar 19, 2009 at 20:09
Shaker they look more like polystyrene if you ask me. Thems that eat them say they're
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