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2023-07-11 07:10:54

How to Make Simple Survival Bread with 4 Ingredients Long Term Survival Skills

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Hey , folks back with Gourmet here .

Uh ready to show you another uh survival recipe .

You can do it on open fire .

Um We're probably gonna do it on some all natural charcoal here today , threatening rain .

Uh Summertime Florida uh rains every day .

So it's uh real simple and a very few steps .

So we'll get out .

As I told you , this is about the most basic a recipe you can make .

This is gonna be for some survival bread .

Um And you only need a few things .

You need a bowl , something to mix in .

Um You need uh two couple of teaspoons of salt .

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Uh You need some warm water and some yeast or the mother of the bread that you took before .

And we'll explain that later .

You're also gonna need uh some cast iron cookware .

So we're gonna cook over coals .

Uh I like this big deep , this big deep pan right here .

It gives a lot of room for it to rise .

But if you don't have that , the regular old uh um 10 inch uh large skill , it's good .

Uh We're probably gonna try to do this one in a Dutch oven .

All right .

These only work if you're doing them in the conventional oven .

Ok , because you need heat from the top .

So , if you want to do it at home , because this is really , really great to do it at home also .

But , uh , camping , you're gonna need a dutch oven .

Uh , number 10 or number 12 .

All right .

Uh , just a few ingredients .

There's three cups of , uh , here all purpose , flour and bread , flour , uh whatever you got , even if you're uh some of my prepper friends out there , um , subscribers .

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Um , if you grind your own flour , then uh whatever you have is gonna work fine to that .

We're gonna add um about a teaspoon of salt and that's it .

We're gonna take our uh our dry yeast .

We're just gonna add that straight to the flour .

And here we have uh this is just warm tap water .

If you didn't have warm tap water , obviously , you could just uh heat up a little bit of , of , of water .

The optimal temperature is 100 and five degrees .

So if you feel warm to the touch , uh if you take it straight out of the tap , it's at 1 20 you put in this cup , it will cool to 105 almost immediately .

So this is just warm tap water and we're just gonna slowly add warm tap water into the uh the flour and just try to get that incorporated and we'll keep adding it till we have a medium consistency dough .

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There's no rocket science here .

OK ?

We just brought that together with just enough water to bring the flour up , uh , and water yeast mixture together to where it's reasonably smooth and not like falling apart into different , uh , segments .

It is consistent .

So that's what you want at this step .

So all we're gonna do now , we're gonna leave it right in that bowl .

No fuss , no muss .

We're gonna put a dish towel over it and we're gonna set that Choker aside .

If it's cooling you where you live , you need to try to keep it in a warm place near if you're camping near the fire , um , optimal temperatures about 90 to 100 degrees and humidity level .

Uh , great .

If you're in the desert area , you might want to put a little , little , just damp in the towel on top to keep the humidity level up inside the bowl .

So it doesn't dry on the crust outside of it .

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Um , here Florida , summertime it's already 90% humidity .

So all we're gonna do is cover with a towel and this is , uh Saturday afternoon .

We're gonna let that guy do its thing .

Let those magic yeast do their thing until tomorrow .

So we'll see you back folks date next day on the bread here .

Uh Been sitting over there all night , most of the day to day .

We couldn't get back to it .

It's a nice airy gooey kind of risen up quite a bit .

It's , uh , gluten is in the , the , um , flour have got nice and stringy .

This is gonna give us a good texture for our bread .

I'm just gonna scrape that out onto a floured piece of wax paper and we'll start , uh , working a little bit .

Um , I just try to , like , roll it over on itself , start sticking .

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You're gonna have to get in there and if you don't have all your paper covered , but it's now very soft , um , pliable .

And as soon as we work a little flour into it , it's gonna get really stretchy , kinda like pizza dough .

We're just gonna start working it back to the middle to keep your hands flowered .

It's very , uh , stretchy and soft .

The paper helps contain the mess , but definitely not necessary if you don't have it .

So now that I've got it kind of in a ball and it's starting to take some shape , I'll keep my hands , um , flowered here and I'm just turning and tucking it back around itself , you know , keep dusting it just enough to keep it from sticking to you .

Roll in it .

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What I'm doing is I'm stretching it , stretching the , stretching out the glutens .

We're gonna dust that off a little bit , get it where it'll quit sticking to us and give it a little more flour here is grabbing up new flour right now and that will feed these yeast and let it continue with its rising process .

So anyway , we got it into a pretty nice ball there .

And , um , so what we're gonna do next , we move over a Dutch oven .

I did grease this with lard .

Um , I like the grease of the large , more of a natural product and has a higher burning rate than butter .

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So , looking for a kind of a smooth surface on this guy right here and we're gonna put him right in the middle and then I'll show you what we do next .

All right , what we're gonna do next is we're just gonna take a very sharp knife and we're gonna cut through the top of the dough .

Razor blade works really good for this too .

Cut through the top of that dough .

We might have to put some flour on the ninth .

This one's particularly sticky .

That'll give it , uh , a place to expand .

So , what it needs now is more time , um , till it's at least doubled this volume .

All right .

But it's been about an hour .

We just had the , uh , Dutch oven sitting here with the bread in the sun .

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Uh , you see it's getting pretty big .

Uh , it , it's very close to doubled .

So it's time to go ahead and get your fire ready .

Maybe another 15 minutes .

So , fire ready and , uh , we'll bake her off .

All right here , we've got our backyard set up , you know , this is , uh , just in lieu of campfire .

We've got by volume .

We're trying to go 3 75 about the same as nine coals there .

These are natural coals .

The rain did hold off for us , so we're able to get those going .

So we're gonna go ahead and get that pot on and we're gonna take the rest of our chimney of homes .

We want more meat on the top of this , obviously than on the bottom .

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So get a hold of this one down here and it got away .

We just kind of scoot those to the outside and we'll keep rotating that Lidge .

All right , we got that set up .

Now , we got most of our , uh , bottom coals around the bottom edge and the top cos around the top edge .

So let's come out here every , uh , five or 10 minutes and rotate that , uh , actually about every five minutes .

I'm only looking at about a 15 to 20 minute bake time for this bread .

So we'll just keep rotating that lid .

Ok .

We , we turned the lid one time there .

This , as I said , it's gonna be short cooking time .

We're gonna take a peek in there and look at it .

Uh , that's pretty much perfect golden brown bread .

So we're gonna go ahead and take that guy off of the fire .

All right , we took them off .

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Uh , the first thing we do is pop them out of that pot with a very hot pot .

And the way I like to check up really just thump it , you know , it kind of sounds hollow .

It means it's probably gonna be pretty good .

So we'll uh serve this guy up with some uh chicken and rice that we just made and we'll show you how it looks once we slice it , I guarantee you , it tastes awesome for four hours .

We're gonna go ahead and cut into this guy for you guys .

Uh , bread knife works real good here .

Gonna get us a nice uh little wedge oven , cut it out and you can see the , you know , the bottom is uh just a little dark but not too bad .

Um It gets nice and crispy on the bottom and this , you know , this is a hearty bread .

It's meant to be that way .

I'm gonna go ahead and uh take uh some softened butter .

If you're lucky enough to have that , it's a real butter to it , by the way , not margarine .

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Um Give it a good slather of that .

They put that right there with their uh chicken and rice homemade and believe me , you try this , you're gonna love it .

Very warm day here in uh Florida in the backwoods .

Uh I hope you guys enjoyed this video .

Uh try this recipe yourself .

It , it does take a while to perfect it .

I've been uh myself working on it for a couple of months now .

We've made it uh probably a dozen times .

Um And like everything else just takes a little practice , but it is something that's very simple .

Uh , very few ingredients you can make this in the woods , camping , whatever you gonna do with it .


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