Super Easy Survival Bread

February 2, 2012 by Sergeant Survival  
http://besurvival.com/homesteading/super-easy-survival-bread

Like all things survival you need to LIVE IT day to day, not just stick it in a closet and hope you never have to use it! If you’re storing wheat and all hell breaks loose….what do you do? Bake bread of course! But do you know how?
If you are new to baking your own bread it can seem like a daunting task but it really isn’t.  You don’t need yeast, sugar, baking soda, or really anything but flour and water. Everything else is optional. Here’s a basic recipe to get you started.

Super Easy Survival Bread (SESB)

1 cup of fine whole wheat flour (buy from store or grind your own)
2 tbsp. of olive oil (optional, also regular vegetable oil works too)
1 tsp. salt (optional, add more or less to taste)
1/2 cup of water

Mix all the ingredients in a bowl and scoop it togther into a ball. Lightly dust a cookie sheet, rock, or other flat surface with flour. Pour the dough ball out and knead for 5 mins. Roll out to about 1/8″ thin and bake at 350F for 20 mins.
Powers out? No oven? Put it in a dutch oven instead and cook it over a fire. No dutch oven? Throw it on a heated flat rock – or even in the ashes if you don’t mind some grit and charcoal flavoring - and flip it a couple of times till lightly brown and firm.
This will serve about 3-4 people if eaten as a side with a meal, or make about 2 sandwiches. The below nutritional info is for the entire loaf.
Nutritional info without olive oil

Calories 407

Fat 2.24g

Carbs 87.08g

Protein 16.44g

Nutritional info with olive oil

Calories 645

Fat 15.74g

Carbs 87.08g

Protein

Subway Removing Shoe Rubber Chemical From Bread

By Brian Shields

Wed Feb 5th, 2014 2:42pm America/Los_Angeles

NEW YORK -— Subway says it’s in the process of removing a chemical from its bread as part of an ongoing effort to improve its recipes.
The announcement comes after a popular food blogger launched a petition this week asking the sandwich chain to stop using the ingredient, called azodicarbonamide. A representative for Subway says the change was underway before the petition was launched.
“The complete conversion to have this product out of the bread will be done soon,” Subway said in a statement, without providing further details.
Vani Hari, who runs FoodBabe.com, has targeted other food companies including Kraft and Chick-fil-A for the chemicals in their products.
In the latest petition targeting Subway, Hari noted that the azodicarbonamide used in its bread is also used to make yoga mats and shoe rubber. On Tuesday, Subway’s Facebook page was filled with comments regarding the chemical.
Although the ingredient is used in other food products, Hari said she targeted Subway because of the healthy image it projects.
As Americans pay closer attention to what they’re eating, food companies have worked to market their products as natural. But companies have also come under growing pressure to remove chemicals people find questionable. That pressure has been heightened by consumers’ ability to voice and share their concerns online.
Subway has more than 39,000 locations worldwide. It is based in Milford, Conn.
http://news.kron4.com/news/subway-removing-shoe-rubber-chemical-from-bread/

Home Made Artisan Bread Recipe – Prepared In Minutes

This may be the easiest bread recipe you will ever make!  In about 5 to 10 minutes, by simply mixing together 6 simple ingredients – you are on your way to creating fresh artisan bread that not only tastes amazing – but has ZERO preservatives!  No need for kneading – no need for a fancy bread machine – just mix it up, give it about an hour to proof - pop it in the oven and you’re a bread maker!

This recipe makes enough for three loaves. We bake them all - and keep one for now, and freeze the other two.  An added benefit of this bread is that is has proven to freeze really well for us.  This is a mixed wheat and white flour recipe. We have tried it using a little more wheat, but it really seems the ratio below is the perfect mixture of the two.  Not only is it a great everyday bread – but it has become our go-to bread for making home-made garlic toast and croutons!

Ingredients

Combine dry ingredients in a large bowl

4 1/4 cups of all-purpose flour

2 1/4 cups of wheat flour

3 cups of warm water – (warm to the touch – about 90 to 95 degrees)

1 1/2 tablespoons of kosher salt

1 1/2 tablespoons of granular yeast

1/4 teaspoon of black pepper

How To Make:

Mix Ingredients and Cover

Cut the dough in three equal portions and roll into balls

Roll into a ball

Make a few slits in the top of the bread before baking to allow for steam

Step 1:   In a large bowl, add the wheat flour, white flour, pepper, yeast, and salt and mix.

Step 2:   Slowly pour in the warm water and mix ingredients.  Don’t feel the need to work your dough at all – just mix for few minutes and your done!

Step 3:   Cover the bowl with plastic wrap and let the dough work its magic for about an hour or two.  Place the bowl in the warmest area of the kitchen to aid in rising.

Step 4:   Divide the dough into three even sections and form each into a ball.  Place on a pizza stone or a baking pan that you have dusted with a little flour to prevent from sticking.   Dust the outer edge of each dough ball with a light coat of flour to prevent sticking.

Step 5:   Cover the dough on the pan or stone with a towel and let rest for about 20 to 30 minutes.

Step 6:   Preheat oven to 450 – and right before placing in the oven – take a sharp knife and make a couple of slits in the top of the loaf.  the purpose is to allow the moisture to escape as it bakes – but if you want, you can get fancier with the design on the top 

Bake for 30 to 35 minutes.

We can usually bake two at a time on a large stone – and put the third in after that to bake. One final hint – if you place a pan of water on the rack below the baking bread – it helps the bread stay moist and bake even.

There you have it!  Your own home-made artisan bread!

http://oldworldgardenfarms.com/2013/04/05/home-made-artisan-bread-recipe-prepared-in-minutes/

Olive, Bacon and Cheese Bread Recipe

Are you looking for a quick lunch fix at work? Or simply a good dish everyone will love at home for dinner? Serve this olive, bacon, ham and cheese quick bread with few crisp salad leave. No cooking skills required. Easy to do! This delicious bread would make a good party appetizer too — you could even make this in mini muffin pans. Of course, you a free to explore all of the many ways to serve this forbidden delight. Anyway, just make it and grab a slice for a quick lunch on the go!

 Ingredients list for the Olive, Bacon and Cheese Bread

5 fl oz (15cl) of white wine

3 1/3 fl oz (10cl) olive oil

4 eggs 1/2 teaspoon salt

2 1/2 cup (250g) all purpose flour

1 teaspoon of baking powder (about 5g)

5 ounces (150g) grated emmenthal or cheddar

1 large onion 3 1/2 ounces (100g) bacon

7 ounces (200g) city ham, already cooked

3 1/2 ounces (100g) black olives

3 1/2 ounces (100g) green olives

2 tablespoons chopped parsley

Instructions

1. In a large bowl, whisk together the wine, oil, eggs and salt.

2. Separately, mix the flour and baking powder, sift and stir into the liquid preparation.

3. Chop the onion finely and melt in a skillet with a bit of olive oil (or butter).

4. Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough.

5. Slice the olives and parsley and cut the ham.

6. Add all ingredients and grated cheese to the basic preparation and mix.

7. Pour into a buttered loaf pan, 9 by 5 inches.

8. Bake in the oven for 1 hour at 360°F (180°C).
http://www.eatwell101.com/bacon-and-cheese-bread-recipe

Making bread from sprouted grains

Why on earth would anyone want to sprout their grains? Aren’t we all busy enough without adding another task to our day? Just buy some flour and bake with it already! These are some things you might have thought when you read the title of this post. I used to think the same thing until I took a second look into the importance of sprouting grains. Grains, as well as beans, other seeds, and nuts contain an anti-nutrient called phytic acid. An anti-nutrient is a natural substance that inhibits the body’s ability to absorb minerals. It’s the plant’s way of protecting itself from having its seeds eaten! Traditional cultures realized this and soaked, sprouted, and even fermented their grains before consuming. This process releases the anti-nutrient making the grain more digestible and increases its nutritional value.
http://realfoodoutlaws.com/how-to-sprout-grains/