Keeping Bread Fresh

Submitted: Wednesday, May 26, 2010 at 20:38
ThreadID: 78797 Views:7709 Replies:22 FollowUps:15
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Hi all, looking for tips on keeping bread fresh.

We'll be without further supplies on the CSR for 3 weeks and won't be taking the camp oven due to weight issues - so no damper either. I know it's not going to last 3 weeks but would like to extend as long as possible. I'm referring to bog standard plain sliced bread.

Cheers.
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Reply By: Member - Howard (ACT) - Wednesday, May 26, 2010 at 20:45

Wednesday, May 26, 2010 at 20:45
one of the benefits of running a fridge as a freezer.you store bread and it will last as long as it takes to eat it.
just remove a few slices at a time as required.
regards
Howard
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Follow Up By: Brunohamilton - Wednesday, May 26, 2010 at 20:54

Wednesday, May 26, 2010 at 20:54
I always freeze my bread as it is mouldy if I don't by the time I use it.

How big is you freezer?

Damper can be made in tinfoil.
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Follow Up By: Member - John Baas (WA) - Wednesday, May 26, 2010 at 23:10

Wednesday, May 26, 2010 at 23:10
40 litres, so pretty limited for bulk.

Cheers.
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Follow Up By: Rod W - Thursday, May 27, 2010 at 09:53

Thursday, May 27, 2010 at 09:53
A damper can be cooked by just burying in the coals with no protection
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Follow Up By: Member - John Baas (WA) - Thursday, May 27, 2010 at 11:29

Thursday, May 27, 2010 at 11:29
Thks Rod, we'll try that.
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Reply By: Allan B, Sunshine Coast, - Wednesday, May 26, 2010 at 20:56

Wednesday, May 26, 2010 at 20:56
Hi John,

I find that unsliced bread stays fresh longer than sliced. There's also something basic and comforting about cutting-off a good thick slice with a bread-knife.

Also I think wholemeal, wholegrain or light rye breads keep longer than white.

I really like cooking bread in the camp oven but yes there can be weight issues if it is cast iron. Mine is spun steel and a bit lighter.

Cheers
Allan

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Reply By: Member - Old Girl (QLD) - Wednesday, May 26, 2010 at 20:57

Wednesday, May 26, 2010 at 20:57
On trips like that we have rice crackers. Nice with ham and cheese or sliced boiled egg with mayo.
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Reply By: Member - Paul S (VIC) - Wednesday, May 26, 2010 at 20:57

Wednesday, May 26, 2010 at 20:57
G'day John,

It may not suit you, but I use flat mountain bread. It comes in a resealable plastic bag and prior to opening will last for months......makes great wraps.

Have a great trip.
Paul
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Reply By: Robin Miller - Wednesday, May 26, 2010 at 21:00

Wednesday, May 26, 2010 at 21:00
Hi John

Remeber bread is destroyed by oxygen.

Get standard sliced loaves as they have preservatives , not cheap loaves.

Open pack and suck out air such that pack collapses but not so much as to compress the bread excessively.

Reseal - this way it will last a lot longer , and with care over two weeks, if you keep cool as well.

P.S. Check to make sure pack doesn't leak and suck back its air - sometimes you have to put a second bag over it to seal.
Robin Miller

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Reply By: Member - Royce- Wednesday, May 26, 2010 at 21:48

Wednesday, May 26, 2010 at 21:48
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Reply By: Olsen's 4WD Tours and Training - Wednesday, May 26, 2010 at 21:57

Wednesday, May 26, 2010 at 21:57
Another vote for mountain bread and crackers
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Reply By: Member - Rick P (NT) - Wednesday, May 26, 2010 at 21:59

Wednesday, May 26, 2010 at 21:59
Hi John

Agree with Paul the Mountain bread is the go will stay fresh for months and they make great wraps. Also if you're after an easy breakfast try the Uncle Tobys Oats in the quick sachets (original flavour) use powdered milk pour on the boiling water stir with maple syrup and it will keep you going till morning tea.
Safe travels
Cheers
Rick P
AnswerID: 418310

Reply By: Rick (S.A.) - Wednesday, May 26, 2010 at 22:05

Wednesday, May 26, 2010 at 22:05
Try using a sour dough type of bread. We use Paolo's Artisan Bakery (an offshoot of Riviera bakery) here in Adelaide. They can get a bit chewy by the end of the trip, but OK as toast.

We use flat breads/wraps for lunches, as has been suggested by others. The wraps, made before we break camp & wrapped in gladwrap, are beaut, tasty, easy to eat and very convenient whilst on the move.


ASFAIK, sliced white bread uses heaps of glycerine, which gives that fresh sensation for as long as it does.

BTW, interested why you can't carry a camp oven
- don't forget that Bedouries are camp ovens also.
AnswerID: 418314

Reply By: Will 76 Series - Wednesday, May 26, 2010 at 23:00

Wednesday, May 26, 2010 at 23:00
G'day John,

Mate, big call not to take the camp oven on the CSR. We had a couple of loaves each for each of the three vehicles to start the CSR but also made the odd damper every few nights.
The packet bread packs you can get in supermarkets was excellent. It comes in a big box like a cereal box but the bread is pre-mixed and in sachels. You mix wate with the ingredients, let them sit for a couple of hours then put them into the camp overn. Every second night we had beautiful fresh white buns cooked in the camp oven with a cooked meal.

There is plenty of wood which can be gathered prior to the popular camp sites and it is not to much of a bother to cook some fresh bread rolls in the oven next to the main fire.

Have a good trip, don't forget the margerine for your breadrolls.

Regards
Will

AnswerID: 418325

Reply By: Member - John Baas (WA) - Wednesday, May 26, 2010 at 23:09

Wednesday, May 26, 2010 at 23:09
Everyone, keep them coming!! Great suggestions. It's a great Forum, ExOz.

Cheers.
AnswerID: 418329

Follow Up By: 3GoBush - Wednesday, May 26, 2010 at 23:16

Wednesday, May 26, 2010 at 23:16
How much does your camp oven weigh ?? seriously if you are running that tight for weight you may need to re think your load.
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Follow Up By: Member - John Baas (WA) - Wednesday, May 26, 2010 at 23:27

Wednesday, May 26, 2010 at 23:27
Thks 3GB, it's all a Q of balance - probably about 5kgs. Plus it takes about a quater cubic meter to stash.

The Cruiser has already had a GVM upgrade and I am well in danger of exceeding it. The CSR is a logistical nightmare - I've also ditched the nifty chainsaw for firewood as well as other useful heavy stuff and am back to real basics. Water, water and water plus diesel and more diesel.

It's an LC200 problem.

Cheers.
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Reply By: Member - Phil G (SA) - Wednesday, May 26, 2010 at 23:51

Wednesday, May 26, 2010 at 23:51
Gday John,
We store 2 loaves of multigrain bread in a cake tin. It keeps the light out and the bread lasts about 2 weeks.
AnswerID: 418337

Follow Up By: Member - John Baas (WA) - Wednesday, May 26, 2010 at 23:57

Wednesday, May 26, 2010 at 23:57
Thks Phil, that's a great tip for us as the navigator prefers the multigrain; and it's good, indeed essential, to have a happy navigator.

Now for the whitebread types; I mean me!

Cheers.
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Reply By: carlsp - Thursday, May 27, 2010 at 07:40

Thursday, May 27, 2010 at 07:40
Cryovac the bread before you leave home. They have a special bread container the size of a standard loaf. It will stay perfectly fresh till you open it. Then you can use the containers again for something else, while you are away once they are opened.

AnswerID: 418356

Follow Up By: Carlin - Saturday, May 29, 2010 at 10:24

Saturday, May 29, 2010 at 10:24
Where does one get these packets from?
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Reply By: John and Lynne - Thursday, May 27, 2010 at 09:16

Thursday, May 27, 2010 at 09:16
Surely three weeks supply of supermarket bread would weigh about as much as a medium sized campoven and take up more space! How could you travel that track without a camp oven!? Think of the entertainment value of cooking in a camp oven apart from the lovely meals. Leave the TV and generator at home, carry an axe instead of a chainsaw and scrounge for firewood - carry a few heatbeads for emergencies if you are worried!
As well as mountain bread which is useful practice making those beaut Indian flat breads you make in a frying pan. Yum. Pancakes are also great, as is porrige.
Any bread that keeps for 3 weeks must be made of plastic! Why would you eat it? It is great to try different foods when camping - you don't have to always eat what you eat at home! Have a great trip. Lynne
John & Lynne

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Follow Up By: Member - John Baas (WA) - Thursday, May 27, 2010 at 11:32

Thursday, May 27, 2010 at 11:32
You're being very persuasive Lynne! I might just have to change my mind on this.

Cheers.
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Follow Up By: Member - Christopher P (NSW) - Thursday, May 27, 2010 at 14:11

Thursday, May 27, 2010 at 14:11
put your flour in the camp oven and other bread making ingredients. freash bread is so nice especially in the mornign and late arvo. saves space and you have it there for a stew casserole , bread and as a mixing bowl as well.
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Reply By: briancc - Thursday, May 27, 2010 at 10:23

Thursday, May 27, 2010 at 10:23
Two adults, 4 kids in HJ60 for 3 weeks on the CSR. You find room to put stuff. The kids had boxes with vegies in them as footrests for several days, they coped. Use normal bread until it runs out, Ryvita and all those types of crispy things were fine for lunches etc. Get the camp oven in, you can do so much in it. Put paper plates over the normal ones to reduce the wash up water needed, think through all the items you are taking and ask -do I really need this? Do this exercise a few time because each time stuff gets culled.The missus went through our stuff to the point of removing all unecessary packaging so things could be stored in convenient spots etc etc. It is fun, especially when you are looking for it!!! HInt -- write lists of what is where.
AnswerID: 418381

Reply By: Member - Matt & Caz H (QLD) - Thursday, May 27, 2010 at 11:03

Thursday, May 27, 2010 at 11:03
Hi JB

When we go "out bush" we buy those mountain wraps - come in a pack of about 8 with one of those little "do not eat" fresh packages in them. You can buy wheat ones, rice, oat ect ect about $4 from coles last for ages.

Cheers
Caz
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Reply By: Rod W - Thursday, May 27, 2010 at 12:02

Thursday, May 27, 2010 at 12:02
Al ways learning something. This Mountain bread I was wondering what it was and did a search to find that I have used it in the past ie. eggs, bacon and fried tomatoes off the bbq plate wrapped up in a hot slice of mountain bread... yummy. But I'd never thought about it for a long life option.

I was just reading through the recipes on the Mountain Bread site... god I'm hungry.
AnswerID: 418393

Reply By: Best Off Road - Thursday, May 27, 2010 at 12:15

Thursday, May 27, 2010 at 12:15
John,

Tortillas are great They come in sealed bags and keep for months.

White, soft and delicious: hot or cold.

Cheers,

Jim.
AnswerID: 418395

Follow Up By: Best Off Road - Thursday, May 27, 2010 at 12:16

Thursday, May 27, 2010 at 12:16
Forgot one of my other favourites, Pumpernickel. It's thinly sliced, heavy, dark Rye Bread. Also keeps for months.

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Follow Up By: Spade Newsom - Thursday, May 27, 2010 at 14:40

Thursday, May 27, 2010 at 14:40
Pumpernickel.......... rather east the dust.
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Reply By: Member - mazcan - Thursday, May 27, 2010 at 14:35

Thursday, May 27, 2010 at 14:35
hi john
i took unsliced grain bread on the csr and just kept it at fridge temp ok in engel til gone
but i've found the mountain b/ wraps much more convenient as they take up zilch spaceand tasty
but if you take your c/oven it has multi uses

and if you put the right doh in yr camp oven

who neads bread ????
cheers
AnswerID: 418412

Reply By: trainslux - Thursday, May 27, 2010 at 15:59

Thursday, May 27, 2010 at 15:59
Inverter, and cheap small bread machine??

Or spun steel camp oven, lighter, and make up bread mix at lunch, let it sit in the warm car whilst driving, knock down a few times, then put in oven at night.

Or use ryvitas.

Trains
AnswerID: 418429

Follow Up By: Fatso - Thursday, May 27, 2010 at 18:29

Thursday, May 27, 2010 at 18:29
You would be talking about a BEDOURIE OVEN there Trains.
The drovers used them instead of the cast iron camp oven because of the weight difference.
A small one wouldn't weigh much more than a half decent frying pan & has a multitude of uses from baking, frying, stewing, braising, boiling potatoes in & even doing your dishes in.
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Follow Up By: trainslux - Saturday, May 29, 2010 at 15:41

Saturday, May 29, 2010 at 15:41
Thats the creature.
Also use a trivet, or some wire on the bottom so the base of whats cooking dosent burn.

T
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Reply By: Member - Boobook - Saturday, May 29, 2010 at 19:14

Saturday, May 29, 2010 at 19:14
Get the supermarket bread, slightly open and push most of the air out.

Then totally cover the bread and plastic wrapper in aluminium foil. Then warap in newspaper. Will keep for 2 weeks. You will be amaized how fresh it is.

No need for refrigeration either.
AnswerID: 418691

Reply By: Member - Allen T (NSW) - Tuesday, Jun 22, 2010 at 21:00

Tuesday, Jun 22, 2010 at 21:00
Small Breadmaker, 400 watt, runs nicely off a 600 watt rectifier, and the smell whilst cooking, mmmmmm. Run it whilst travelling, doesn't affect vehicle batteries.

Doing the Gibson Desert via Anne Bedell in September then to Ulluru, fresh bread all the way. I do make damper though, without an oven, either in aluminum foil or straight in the coals, when its cooked just dust it off.

Big Al
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Follow Up By: Member - John Baas (WA) - Tuesday, Jun 22, 2010 at 21:59

Tuesday, Jun 22, 2010 at 21:59
Yair, we thought about that but it's too bulky for this trip; but good idea. We're now going to take the camp oven for versatility.

Cheers.
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