Making Camp Bread

Quick, Easy Bread for Camping, Hiking, or Bugging Out

This “camp bread” recipe is unlike bannock bread in that it uses no leaven. As such, it keeps a little longer, which is useful on the trail. It is very versatile because you can eat it plain, or it serves as an accompaniment for other foods. It can be made from a great variety of flours. Pretty much, what you’re learning here is the method, and you can apply the method to almost whatever kind of flour you have available.

It is convenient because you can easily transport the ingredients, and they keep well as long as you keep the flour dry. Here’s the recipe:

• 2 handfuls wheat flour
• 1.5 handfuls mix of corn flour and flax flour
• 1 or 2 Tbsp olive oil
• Water to make a non-sticky lump
• Salt to taste

Directions for camp bread:

Heat a skillet over a fire. Roll the dough into a thin sheet like a tortilla. Sprinkle with salt. In this case I used a steel plate, but you can even use a rock, or wrap a thin strip of dough around stick. Fry, bake, or roast until done. It really is that simple!

Share your recipes in the comments!

~SnoMan