Survival Rations Inspired by History - Just 3 a day will keep you full of energy!
2023 ж. 28 Там.
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Adding a bit of salt to your recipe would greatly improve the flavor, and salt is also an important nutrient.
Good idea If you're moving hard and sweating a lot, some salt in your diet is important.
and it would aid preservation.
Salt is also good for your teeth and can deter some of the damage from food in your mouth
Another possible change could be adding an unsaturated fat (oil) instead of saturated. You can add a binding agent, or something to bind it so it doesn't fall apart. But the shelf life would be shorter. Maybe just pasting them in some fat with a longer shelf life? Idk
Was my first thought also, add some salt, that's even good for the sweet ones.
When I was a little girl, I'm an old lady now, my dad would make us bannock as a breakfast treat some times on the weekend. He would throw in some rasins and cinnamon. My brother and I just loved it. It tasted so good. He also loved the outdoors and we all would go camping every summer. He's gone now but good memories. Thank you for the reminder.
💞
As someone who’s father hasn’t really been around It makes me happy to hear stuff like this
Ummm, bannocks…haven’t made those since the 18th century. 😉😂. Lovely memory you have shared, ty. 💓
And cinnamon is actually a pretty potent antimicrobial when there is enough of it.
thanks for sharing
This reminds me of how I reinvented my own granola bars for camping and hiking - oatmeal, peanut butter, chopped nuts and dried fruit, a bit of honey and chia seeds added for binding, enough water to make it into a dough, then form bars and bake at ~215 F / 100 C for hours until they're dried out and won't go bad. They've been fine after 6+months.
A friend was an extra in a U.S. Civil War movie. He says had to stand on a slope of a hill for one scene, but it was a little muddy and he kept slowly slipping out of position, so he took out some hard tack and broke it up to give himself some traction...
😂🤣
😶 😂😂😂 I love his ingenuity.
We use hardtack as a traction boards on a 4x4 rig. When in a pinch, it can also work as a ground anchor for a winch ;)
What about second breakfast? What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn't he?
How many times a day do you eat?😳😳😳 I eat one meal.
@@wuznotbornyesterdaIt's from LOTR. Pippin... just before being hit on the head with an apple.
@wuznotbornyesterda are you fasting or something?
I wouldn't count on it
spoon of soup for each meals
As a long time hard tack baker, I like to get a circular cookie cutter to standardize the shapes. It makes storage and packing a lot easier when theyre all the same size.
You can use a tin can or a cup
baking with OCD must be fun
For "packing," I first read "pucking," and thought "well, that's a good word for it." You could play hockey, then eat!
ooo, good idea thanks!@@jenniferlabanz558
Dont get me wrong, when Im baking a bannock Im not losing sleep if the scones are uneven. But if Im stocking up and packing hard tack its more convenient to store when its all about the same size and dimension. @@spaghettiqueen230
I made a batch of these bikkies up yesterday, and they turned out surprisingly well - very pleasant to eat! I used some diced dates, diced beef jerky, and a dash of nutmeg and cinnamon, and they were quite nice - a pleasant mix of sweet and salty. :)
Superb recipe and the comments have good alternatives. Thank you to everyone
@@khum3175 I've had to use a product called "Kremelta", which is a coconut based shortening, or "suet", because actual suet is pushing $30/lb, which is rather expensive. Looks like I'll get 3 batches per pound of "suet", and I've been getting 6-8 bikkies/cakes per batch. But I'm gunna try it with real suet soon.
The 3 basic quality ingredients and the fabric tether button package is pure genius,thank you for making life better.
Fandabi Bannocks Recipe 1 part fat 8 (by weight), suet, coconut oil (possibly cocoa butter?) 1 part oatmeal 2 parts flour Combine ingredients into a large bowl. Add a few tablespoons of hot water and mix well. Continue to add water as needed. Mix very thoroughly after each water addition. If you are impatient with this, you may add too much water. Knead the dough into a ball while in the bowl. The constancy looks like chocolate chip cookie dough. It should not stick to your hands. Prepare a baking sheet with parchment (baking) paper. Remove dough form bowl. Add some oats to the bowl. Tear off chunks of dough the size of an average man's fist. Shape into a patty the thickness of your fingers. Sprinkle one side with oats, rub and pat the oats in, flip and repeat. Place Bannocks into a 200C (395F) preheated oven and bake for 10 minutes. If wanted them to last longer than a week, turn oven temperature down to 50C (122F - most US ovens only go down to 175F unless really old) and bake for another hour. Place on wire rack to cool down completely. Hope you don't mind. I use CopyMeThat to bookmark recipes. This way people don't have to add the details.
You missed the point of heating up the fat until it becomes liquid. :)
it's total bs, trust me, it's arizona, you need salt to survive for even 5 minutes. primitive culture was about salt. conversely, eating three balls of flour in arizona will turn to concrete and come out (if it does) as gravel, with lots of blood. salt is survival food. potassium is survival food. eating flour is about filling a teenagers belly.
Kind of looked to me as if it was parts by volume, not weight.
Thank you!
Did this in a ninja foodie (it uses less wattage) bringing my baking time down to 6 minutes. For long term i baked them 3 more times at 250 (lowest setting) for 5 minutes allowing them to cool for 10 minutes in between pulling the rack out and setting it on the counter. Made them quarter round shape to better fit the rack. Used pumpkin seed and dried cranberry with allspice, ginger and molasses. Tasted like a ginger snap cookie.
My grandma made patties to eat during a long car trip. I don't remember the name of it, but it contained flour, salt, grease drippings, and sour kraut. They were about six inches wide and a half-inch thick. They were an acquired taste, but boy, they stuck with you during the day. Grandma's family were farmers from Bohemia, and I imagine the men walking out to the fields with one or two of these patties in their pockets to munch on during a long day working in the fields.
Yum that sounds good and the sauerkraut is excellent for gut health and keeping away scurvy.
Could it be Zelnicky? I see various interpretations of it around the internet, and some match your description rather closely.
YES! Thank you@@jercos
The German version is kraut beirock without meat.
Hmm.. mine was dried shredded beef strips, flour, salt, butter, oatmeal. hard but if you put hot water in it, it becomes tasty.
I had great success replicating this, thank you! I used coconut oil, added roasted garlic, herbs, and nutritional yeast for a completely plant based cheddar bay biscuit knockoff 😂. Excellent taste on the trail though.
what's the texture supposed to be like? I tried that and I'm not sure how hard they should be.
hard enough to bang on the table without falling apart.@@CordialH
YUM!!!! garlic and herbs.. the start of any good meal.
@@CordialH The harder and drier, the better.
Yeah with no chedder and the wrong herbs... vegans are the worst types of people and are almost as full of their own BS as this video creator.
I made some of these last night. I tweaked the recipe slightly to my own tastes. Instead of all plain flour I used a quarter cup of barley flour and 1 ¾ cups plain flour. Instead of raisins I used sultanas and spiced I used plenty of nutmeg (Townsends would approve), some ginger and ground cinnamon. I think I need to adjust the baking time to my oven but the results are still really rather nice. So I'm taking them with me tomorrow when some friends and I go walking in the Peak District.
Since you are in the U.K. you can probably adjust pretty easily. Those of us in the U.S. might want to turn off the oven after bake time and leave the bannocks in; the cakes might dry well enough as the oven temperature coasts down. I use a method similar to this for the second rise when I bake bread, and it cuts the time in half.
Calorie estimate: 2 cups flour 900 cal/1 cup oats 300 cal/1 cup fat 1600 cal so 2800 calories for 4 bannocks not counting any additional added ingredients. 700 calories each so daily ration of 3 bannocks would be 2100 calories, which is pretty good.
Thank you, I was hoping someone would do just this.
Bud, you got your numbers wrong. I just looked up Oats and they're only 145 calories per cup. One half cup of raisins adds 240 calories. One cup of cold pressed coconut oil comes out to 2080 calories and way too much satuated fats!
@@corneliuscorcoran9900 Sir, I checked @dag4321 and his numbers were off, plus he forgot to add the raisins. I just looked up Oats and they're only 145 calories per cup. One half cup of raisins adds 240 calories. One cup of cold pressed coconut oil comes out to 2080 calories and way too much satuated fats! Blessings to you and yours...
@@RjGold5.12 I believe the number for oats you came up with was for cooked oatmeal. Then you omitted the dry flour.
@@RjGold5.12 "not counting any additional added ingredients" (raisins, brown sugar etc). Please read more carefully next time. It is also a Calorie estimate, the operative workd being "estimate" Obviously different fats will vary somewhat. Please look at your calorie source data with more care next time, there are subtle distictions such as "cooked" vs "uncooked" which will differ the cvolumetric aloric values of items such as rolled oats.
Red wine instead of water would probably extend their shelf life even more, as in some fruit cakes. Apparently less for the alcohol than the polyphenols in the wine.
Interesting..I'll remember that!
Would grape juice work, too?
Red wine is antibacterial anti viral.
Rum would work much better, fruit cakes made a hundred years ago are still edible, although they would most likely taste like sawdust or cardboard!
Alcohol burns out in baking, right?
A small tip for making pemmican: Get it cold and use a sharp knife after deboning. Not like frozen, but cold enough to be decently firm. It speeds things up a lot. This is personally an answer that my dnd group has talked about at length regarding rations that could be available in the medieval-ish period. What we eventually came upon was a small parcel of a few slips of hardtack, A palm-sized puck of pemmican or smoked meat, A palm-sized puck of cheese, and an option between dried fruit, nuts, or a small flask of alcohol depending on preferences and culture. While you can eat them cold, All these ingredients make for a great stew at the end of the day if you can get a fire going and anyone knows how to cook.
F-ing brilliant. Thanks
In 1975 we hiked the Tahoe-Yosemite Trail. 180 miles. We carried Bannock (And a #10 Can of Mountain House Freeze Drived Beef Stew.)
And I bet you did fine with that fare.
You can also double bake it to remove more moisture and lengthens the shelf life
Would you have any recommendations on oven settings for the second bake? as i haven't come across this before and would like to give it a try :)
I was thinking the same thing. Maybe take them out to cool, then back in the oven for another hour at 50C / 125F . They will probably get harder, like a big oyster cracker.
@@emosalive3614 Here are two versions: kzhead.info/sun/orSNlLeFhoOIoZE/bejne.html kzhead.info/sun/ed2jk66Nfqd8iZ8/bejne.html
Look up ship biscuits
Like a biscotti…
The one of the best parts of beeswax fabric packaging is that it makes a great firestarter in an emergency. Water doesn't ruin it either. I cut it up a bit and try to fluff it as best I can, then it takes a spark from a ferro rod very easily. I love multipurpose items, and it's always nice to have extra security without extra weight.
Well yes, and it makes me a little concerned it's that flammable. But I do love it.
If I were going to be out and about for a long while and didn't want to haul back all my packaging material I might make wax paper sheets the same way and use them as firestarters.
What a great idea thank you. How do you make beeswax packaging?
@@dogblackprincehoney If you want reusable fabric ones, put sheets of fabric on baking trays in the oven with a mixture of beeswax, jojoba oil and a small amount of pine resin to melt into it. Straight beeswax might work in a pinch but the other ingredients help with pliability and stickiness (to make it adhere slightly to itself so it will stay wrapped). For wax paper I would just use wax and some strong brown paper. Let the wax melt into the fabric or paper and squeegee off the excess. Hang it up to cool. As you use the fabric ones, some wax might rub or flake off, or cracks form where it gets folded. You can refresh them by putting them back into the oven to let the existing wax melt and spread it around, and add a bit more if necessary.
@@jenevastorme Thank you so much. Your explanation is excellent and simple.💖💖💖
It's like being taught how to make lembas by Merry or Pippin! I love it! Besides the presentation I love the biscuit idea itself. I am going to try that next chance I get
Except, they didnt make enough for 2nd and 3rd breakfast! 😜🤣
@@MushInSkull 😺
Very informative! For a backpacking trip of 1 to 2 weeks I usually have brought beef jerky, pemmican with cranberries (I'm from the north east of America), dried and powdered eggs, and what I've been calling a "quick bread" or "camp bread" mix to cook each morning - 1 cup flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Mix it with 1/3 cup water (3 to 1 ratio) and knead into a stiff dough while your powdered eggs are soaking and bake it in a covered pan. Any leftover from breakfast can be carried in your pocket for lunch. I think now I'll make a few Fandabi bannocks at home beforehand and skip breakfast and eat them while trout fishing for lunch and supper. Thanx for whetting my appetite!
you make bannock. lol. good for anywhere, all the time
So I made one of these as a trial, used: 40g tallow 40g rolled oats 80g plain flour Tbs raisins Tbs brown sugar Pinch of salt Rosemary Worked out to about 900 calories and tasted excellent. Will absolutely make a batch for my next hunting trip.
Hi. How long did they last? A shelf life of a few weeks at least is an important factor to me.
How many bannocks did you make?
Cooking time for such a small batch would be shorter..
If You first make the dough, without the oats and raisins (other chunky bits) then grate the dough, mix in the other stuff and press gently to form bannocks, You'll end up with them being more crumbly and easier to eat without the need to soak them.
I remember many years ago, a story about a young man who wanted to escape the old soviet union. It was a great story of escape. But his basic survival food was lard mixed with sugar and salt. He hiked through the snow of the mountains to get to his destination.
The fat from lard and sugar gave him energy, the salt gave him a necessary nutrient for the body.
That’s very close to cake frosting!
Where can I read this story, please? In post-Soviet countries people usually eat salty pork belly fat slices. So I'm sure that's what he eat, maybe just added sugar but that is unusial for that type of food.
Loved your video! Just found you today. I am thrilled to have this recipe. It would also be a blessing on a road trip with my 6 grandchilder! Adding this to my repertoire now. As a descendant of the Scots-Irish (Ulster Scots) who settled in the mountains of Virgina and Tennessee, I feel a real connection to your part of the world and I love your presentations. Funny...I can watch videos of other parts of the world and I feel curious and interested but when I see even pictures of the countryside of Scotland and Ireland my heart skips a beat and my soul feels oddly wistful. Sounds crazy, huh? :) Blessings!
Saw this video a few weeks ago and was inspired! we took a group of church youth on an overnight backpacking trip, and ended up being pretty brutal. I had made a handful of these for myself for the trip. two of the boys saw them and said, "those look like Fandabi Bannocks!". was happy to tell them they were! keep up the good work! used butter and added a little sugar, salt, cinnamon, coconut, and almond extract. they were awesome and kinda a lifesaver. great for on the trail dinner and breakfast the next morning. being sweet they were a bit like a filling/denser scone burning five thousand calories in 20 hours tho, would need several more of them, but so glad I made and took em to add to my other food. thanks!!
Interesting. Thank you.
this really happend?
Made these with ghee and dried Turkish apricots. I didn't have time for lunch today and when I got home 2/3 of one literally filled me right up. These are awesome.
Did you use ghee in the same proportions as the suet in the original recipe?
@@FirstnameLastname-bn4gv Just about, I did kind of eyeball everything though. I also did a second bake, but not as long as I wanted more of a "cookie" texture and I think it worked pretty well :)
I wfh and am in charge of getting my toddler to and from different programs every day, so I often forget/don't have time to eat lunch. I was just thinking these would go great as a quick lunch! I would probably stop before drying. Wonder if it would just be a fatty scone. Either way, it looks easy to make a small batch on the weekends!
Watching your channel has given me for the first time a true understanding of how important the feast days were for our ancestors. It seems 95% of their meals were eating the same simple somewhat bland staples so the idea of having a feast and getting not just some meat but also a large variety of different foods certainly would be something to look forward to.
Agreed. The best Thanksgiving dinner I've ever had was that one year I was mostly living off of dried beans, brown rice, potatoes, and onions. Honestly makes me want to make a habit of eating super plain for a week or so leading up to Thanksgiving.
It really fascinates me how so many plants and animals are totally edible, and yet how many Europeans and some Asians were socially conditioned to malnourish themselves in order to live in a city. I could walk into the woods right now and find an abundance of edible plants, mushrooms, insects, and small mammals. Flash back 500 years in this same spot, and food was even more abundant. More fish, more critters, more plants. At that same time 500 years ago, most of Europe was producing low nutrition food from farmed grains, all to supply enough food for everyone to huddle together in putrid cities ridden with disease and hunger. This whole idea that "people used to eat gruel and potatoes every single day and once a month they might be able to buy some eggs" really only applies to Eurasia... My ancestors in Fiji and in the Pacific Northwest has access to way more food than they could ever eat.
@@N8Dulcimer I've heard some people say the whole "medieval peasants lived off of plain gruel and only bathed twice a year" type of narrative was basically industrial revolution propaganda to convince people that, sure they were being kicked out of their homes and driven into working in factories in the cities where the mortality rates were literally higher than the birth rates because of plagues and horrible living conditions . . . but hey, at least they didn't have it as bad as things used to be, at least they weren't backwards medieval peasants. When in reality you're absolutely right, people would have had access to all sorts of different fresh foods like game, foraged plants, and cultivated vegetables and herbs. I've even heard salmon was considered a poor man's food because it was so plentiful and easily available :')
"Around the year with the Vontrapp Family" is amazing.
I really believe that gratitude is the secret to happiness. Therefore, people who lived a more hand to mouth existence, and who as you said really looked forward to feast days, were probably more regularly grateful than we are and thus, happier.
Starving man: "I die..." Highlander: "Here, have a Scooty doom-cookie." Starving man: "I live!" And so, the legend is born. The pemmican recipe I tend to favor is: Grind bison or venison to paste, add honey as a binder, a little salt, and dried blue/cranberries or raisins, grind more, then pan to form ingots and dry. No fat necessary, as the honey does its superfood thing, and it also aids in its shelflife since honey never spoils. Tends to be kinda spongy even after a full day in a dehydrator. Very easy to eat.
Great idea even for a few day long hiking trip. In South Africa we have something called rusks, my favourite made basically from mixing Bran cereal, oats, buttermilk, eggs, sugar and then raisins and nuts if you like. I may have left out some ingredients! This gets baked at 180 in a big oven pan, then sliced into finger size biscuits and very slowly dried out in a low heat oven until totally dehydrated. They are a staple for a quick breakfast with coffee, tasty and healthy
I just made these right after watching the video. They are actually really good. I followed your instructions exactly (added brown sugar and raisins) except I baked them longer (200c/392f) at 20 minutes because they didn’t brown at 10 minutes. I then left them in oven at 62c/145f for another hour. They turned out great. The raisins definitely make them more palatable. I like these much better than eating plain pemmican or corn dodgers. Thanks for thinking this up!
Dude, I just looked up corn dodgers after reading this comment, and then realized that I actually make and eat them all the time. If you want to make them significantly more palatable, serve them with something hot and wet, like a soup or stew. They make for excellent dippers.
Add chopped up dried dates instead of raisins....for a sweeter taste
@@chivone21now you're talking. Plus the nutrients in dates would be great and a lower glycemic response.
Did you use plain or self-raising flour?
@@c.marmion8430He said no leavening, so it was not self rising flour.
I wish I had known about Bannock. What I ended up with in my 5 years backpacking was this: Knorr Tomato Chicken Boullion, spaghetti, dried black or refried beans, & ghee. I foraged for watercress, nettles, wild carrot greens, winter cress, and mushrooms. I'd cook in the evening, eat the leftovers for lunch. Never got tired of the taste, but you need a sweet so oatmeal, dried cereal, dark chocolate chips and peanuts were a desert. I supplemented this with canned sardines and beef jerky. I carried enough food for a month at a time. I Did develop a tremendous craving for a cheeseburger and a hearty IPA when I came into town. But I did quite well. Dropped from 260 to 185 lbs. carrying a 60lb pack which included a Clark Jungle Hammock, a Spiral Down Hugger and 9-liter water bag, 2 water filters: one MSR and one UV. Why such a large water bag? Instinct. I'm Pretty Sure it saved my life. I still had to drink out of standing roadside water (gulch water, filtered) a few times, even on the West Coast of Oregon, which is rich in natural springs, sometimes you would hit a dry spot for days or even a week.
Wow!!! This comment is incredible. I haven't tried backpacking but have spent hours studying it. And am interested in topic of people incorporating backpacking skills into their life even if they don't backpack. Such as having portable, nutritious food in their bag or purse or small backpack that stores well without refrigeration in fluctuating temperatures, hydration and water filter/purifier on them, and various clothes layers including to be waterproof head to toe (overshoes are cool!). Backpacking stoves can also be ultralight and small but some areas have more fire risk than others, some kinds only good for boiling, and if you're not in camping or hiking situation people may look at you weird if you use a backpacking stove. I don't love that carrying food or toiletries can attract animals, but my bear canister is too big to wanna always carry. Maybe there's a tiny version for just a few days of energency food. I also haven't finishes this video yet...looks like pouches were used.
Something you will always remember and remind you to be grateful for what you have. Thank you for sharing.
I spent a fair amount of time backpacking in my youth, but hats off to you for your five years!
Did you do the Appalachian Trail or the Continental Divide?
I started in the San Gabriel Mountains of Southern California, hiked up to the Pacific Coast Trail which I followed to Mammoth. Since it was late October a friend and Coast Guard Helicopter Pilot I met on the trail suggested I hike the coast for the winter which I did. We shared a rental to Oakland and I hiked up the Coast to the Columbia River, then followed the Lewis and Clark Trail through Washington State to the Snake River and Idaho to Missoula, MT. I wanted to keep going but couldn't figure out a way to cross Montana via the Missouri River as there was just no where to buy food. Plus My gear was nearly shot. I had a good backpack which I broke three times and while it was under warranty, they finally had to send me a smaller one that couldn't handle the weight of all my gear, so I ended up in Helena, MT. the people there were very nice and found me a place to stay. Cheers,@@sk6056
Appreciating your share! So many of us living now have been strangely drawn to survival techniques and foods. A coincidence? I think not!💜🏋️❤️
Algorithms
I did some math, using Your recipe: Calories: 3084 calories from the combined ingredients Percentage of daily intake: (3084 / 2500) * 100 ≈ 123.36% (Or, if we use 3000 calories as the daily intake baseline: (3084 / 3000) * 100 ≈ 102.8%) Carbohydrates: 257 grams from the combined ingredients Percentage of daily intake: (257 / 300) * 100 ≈ 85.67% Protein: 31 grams from the combined ingredients Percentage of daily intake: (31 / 91) * 100 ≈ 34.07% (Or, if we use the lower end of the range for protein intake: (31 / 56) * 100 ≈ 55.36%) Fat: 223 grams from the combined ingredients Percentage of daily intake: (223 / 100) * 100 = 223% (Or, if we use the upper end of the range for fat intake: (223 / 100) * 100 = 223%) Fiber: 14 grams from the combined ingredients Percentage of daily intake: (14 / 38) * 100 ≈ 36.84% (Or, if we use the lower end of the range for fiber intake: (14 / 25) * 100 = 56%) I think You did great with Your recipe, and I'm sure that You can walk in the highland all day on that menu I'll try the next I feel like spending a few days camping ;-)
Well Fandabi, this is indeed a bittersweet moment. Your savoury Fandabi Bannock Bread is an old family recipe of mine. If you care to put a little more time and effort into preparing it in a future video, I'll be leaving the full recipe (as we don't believe in hoarding secret recipes in my family) below. Bergeron-Gauthier family meat squares: Salted meat portion: 1/2 kg of your preferred meat (we used beef) - slice paper-thin 1 tbsp salt (approx) 1tbsp pepper (approx) 1 tbsp garlic powder (approx) 1 tsp dry rosemary 1 tsp dry thyme 1 tsp onion powder 1/2 tsp chili powder Combine all dry ingredients and coat the meat slices liberally. Allow to marinate for at 30 minutes. Preheat oven to it's lowest temperature (~80 to 100°C). Line a baking tray with parchment or aluminium foil and cover with a cookie cooling tray. Place meat in single layer over the cooling tray to allow for ample air flow and place in the oven 2 to 3 hours, or until as brittle as a dry leaf. Allow to cool and pulverise, leaving small shards of meat for texture. Berries: We foraged for berries around the Laurentians of Quebec, Canada. And the yields varied from year to year depending on timing, location, and availability. So portions of highly variable. We used the following: Blackberries, raspberries (red and/or black), blueberries, aronia (chokeberries), gooseberries, elderberries, red and black currants, wild strawberries, and thimbleberries. We also occasionally added dehydrated apples, bananas, or anything else that was at hand. Spread chosen berries over a lined baking sheet and dehydrate them alongside your chosen meats. They will impart a slight fruity and tangy aroma to your meats as the steam caresses the meat. Bread portion: 1 kg rolled oats 1 kg all-purpose flour 1 kg bread flour 1 kg whipped lard or goose fat ~2 kg of ice water to combine 1/3 kg granulated sugar Combine the dry ingredients. Whip fat and sugar until at least doubled in volume. Add meat and berries and whip again to fully incorporate (this should look like a reddish brown mousse at this point). Gently fold in dry ingredients and portion out with soup spoons into quenelles or with 2 ounce spring-loaded ice cream scoop. Preheat oven to 350°F (~180°C). Line baking sheets with dough balls spaced 5cm apart and bake for 10 to 15 minutes, or until golden brown and crispy. Can be served fresh, or preserved by lowering the heat to 200°F (~94°C) and baking for an extra hour or two. It is best to err on the side of caution if you choose to preserve your buns by lowering the heat after 10 minutes to prevent burning the bottoms. These make great dumplings in soups; crumbled and added to the bottom of a roasting pan to absorb the drippings and made into gravy; added to boiling water in crumbs as a quick and meaty oatmeal; or eaten out of hand with a pint or large cuppa (tea). As a kid, I crumbled them up and poured hot chocolate over them as a weekend breakfast staple in the winter, before going out to shovel snow out of the driveway (car park). My dad dunked them in his coffee like biscotti. I hope you're daring enough to try out this recipe in a future episode and see what "hacks" you prefer for consuming these surprisingly delectable treats
So cool I’m definitely going to try this. Sharing is caring thank you very much!
Wow! Thank you so much for sharing your family recipe and stories!
This recipe leans much farther toward Pemmican. Where Fandabi Bannocks Recipe is more of a hardtack. They may actually be a good pairing. If both were used for the day's ration, they would give a good variety of flavors and textures rather than eating the same thing repeatedly. A piece of each with some salt pork, dried fish or beef jerky would work well for a day's food.
Wonder what the shelf life would be for adding that to our repertoire of preserved foods for lean times.
@@Squidbush8563 the second berry bread recipe leans more towards hardtack.
"Basically you want it hard enough so that when someone threw this at you, it would hurt." That is actually a really helpful description, however it may sound :'D Great video with some interesting facts, thanks Tom.
1d4 improvised weapons
I heard that and thought "Yup, he's Scottish!"
Makes me think of dwarf bread from Discworld series.
Thank you for making me laugh!
Thank you for this. My mom made me pemmican with beef, figs, and other dried fruit and used a old school food grinder. I spent many days in the snow of Arizona mountians. I spent weeks up there and loved being by myself. I did however carry egss and bacon and for Christmas eve and New Years I had a can of Dinty Moore beef stew. Everything and anything tastes great in the wilderness.
Didn't the local wildlife try to invite themselves over?
One of the most educational and entertaining videos I've seen in a while. Glad I came across your channel!
So then, every time my mom forgot to ad baking soda to her oatmeal cookies, she was actually making this stuff.
🤣🤣🤣
Bless you for including no plastic as a priority…it’s really time for everyone to prioritize this when possible.
Sorry @jc3885. My first thought was to seal them in VacSealer bags for LTS.... Maybe I'll try the wax paper although the humidity is so high (year-round) where I live that I doubt they'll last without better sealing. I am a big user of mason jars for LTS foods so maybe I'll just make these as a smaller cookie sized item and vac seal in mason jars to test length of storage. Once out of the mason jars, won't need anything plastic to carry them around for a few days/weeks....👍
I understand what you mean but lets not forget plastic comes from the same earth, it's a natural thing too. Plastic just takes centuries to erode but that in "Earth time" is a mere blink, Earth can survive plastic. The issue is more on us.
@@Alejojojo6 I'd have to agree, the earth doesn't really care, but the things living on it do. Especially since plastics can end up in oceans, or just on the ground where it can effect wildlife and possibly kill them. But we as a species should stop making plastic, as its often not reusable and as I said before will likely affect wildlife. This is also ignoring micro-plastics consumption, as we dont currently know how this will effect life as a whole on this planet.
@@sk6056 With the suet, I'd be leery of them for long-term storage, anyways. Fats have a bad habit of going rancid.
@@Alejojojo6 Yes, us and our nasty habit of producing single-use plastics that litter the biosphere in macro- and microscopic forms, damaging organisms at pretty much every scale still extant. The _planet_ will of course survive, but that doesn't do a damn thing for the other creatures on it!
Have you tried pemmican? Dried meat (sometimes fish) powdered and mixed with animal fat add a small amount of dried fruit and store in an airtight container (intestine casings). The Indians of North America made many different types. I read about one tribe that made theirs with salmon, salmon fat, and dried berries. They traded it far beyond their territory and it was very popular.
Awesome stuff, my wife and me bake them almost every weekend as breakfast for the week. She likes hers as crumble in joghurt, I eat it with homemade turkey jerkey at work. Just phenomenal how it endures a whole week in by EDB. Thanks a lot mate.
The addition of dried fruit shortens the shelf life. The whole thing will absorb moisture from the humidity in the air, but the dried fruit will speed the process, as it never gets as dry as the oats or flower. To maximize the edible period, store them in an airtight, lightproof container. And always check for mold when pulling the out to pack for a trip.
Yes, six months is the shelf life of dried fruit. I think freeze dried fruit would be longer.
Nice one. Back in the late 1940's when my father was a deer stalker at the Tulchan, on a Sunday they would make a big pan of porridge and pour it into a shallow porridge drawer to cool down. When cold it was sliced up . Each day through the week a slice would be taken to the hill.
You've read The Broons obviously haha
Never learnt the reading. @@rippedtorn2310
@@rippedtorn2310Broons christ that was godawful garbage.
My family was still doing this in the 70/80’s.
Porridge..drawer!?
I just made a variant with roasted onion and it's amazing. Per bannock I'd say 1/2 onion is a good amount. Cut the onion in little cubes and slowly simmer/roast them till they are brownish. Let them cool down and add to the dough at the end. Really hearty, reminds me of german onion bread or potato bread with onions. Might reduce shelflife, but the 50 °C drying process might help out here. I usually freeze my hard tack / rations anyway or prepare them just before a trip. So this is no issue for me. Also I added around 1% salt Sweet: Cranbarries, cinnamon, nutmeg, some sugar hearty: Onions, black pepper, nutmeg
I really appreciate you posting this! I'm a college athlete, and I have found actually feeding myself enough to be a huge challenge. I have plenty of wheat flour, oats, just need to find some tallow. I'm going to give this a try! It's frustrating to know that if my grandparents were still alive, they may have suggested making bannocks as a way to close my calorie gaps. Thanks for posting!
If you are cooking for eating at home you don't need to use tallow. That is used to increase its shelf life. Look up an ordinary bannock recipe if you want to eat this just for its calorie content. There are also probably better ways for you to improve the way you eat depending on what issues you are having with it.
Honey is very good for health and calories.
Very well done video. Thanks. I used to be a single handed blue water sailor. When the weather started turning bad I would bake flap jack. This sometimes kept me going for four days. With the dried fruit and nuts they were more nutritious than Bannocks too. They need not be as sweet as the monstrosities bought on the high street. Though it is worth remembering that sugar is a preservative. A plastic bag of them at the helm in my pocket was on hand, and sometimes they would get broken up. But it is easy to ball them up into bite sized pieces. Were I to be starting at the Bannock end of the spectrum I would prefer butter which gives a softer crumb and I would again use dried fruit and nuts. But a little baking soda would open the crumb a little and make them a tad less like hard tack. These are easy to make in the field, you do not need a girdle / griddle. Building a small fire on a flattish stone and then when the stone is screaming hot, sweep the fire to the side and you will have a great cooking surface. A second flat stone set vertically by the first pointing toward the fire gives some top heat too. This is one of the oldest baking methods known to man. Great video... I dropped by as a baker and enjoyed this immensley. You have a very watchable way and production.
Thanks for the history...
I make bannock quite often on my wilderness canoe trips for the very reasons you identify: lightweight ingredients, easy to make, & very filling. However, I’ve never tried it with oatmeal. Excellent idea and I will try it out. Cheers from Canada.
Suggestion: use oat flour as another wheat flour substitute. And adding spices to taste is an excellent idea. I’m not fond of raisins, so I substitute dried cranberries in my baking. Dates would be a good addition, too. Loved the video and recipe! ❤
I also use dried cranberries in place of raisins, which I don't really care for.
@@FeyaAmante I’ve always found raisins too sweet, and not in a good way. No reason we can’t add our own favorite dried fruit!
I have a pathological aversion to raisins (due to what I call the Little Green Worm Incident), so I would use cranberries as well.
@@jenevastorme😂
Dates are good because they are high in calories. You can purée the dates and mix.
Brilliant! Thanks, Mr Dozi.
I have spent a long time in the high-altitude areas of Nepal with Sherpa and Tibetan ethnic groups. One of the foods they eat is Tsampa. Tsampa is roasted barley made into flour and added to butter tea. Butter Tea (Po Cha) is made with tea, salt and rancid dri (known as Yak) butter. It is definitely an acquired taste. A few spoons of Tsampa added to Po Cha is a daily breakfast in many areas. Some families drink the tea and use the last bit to add Tsampa and Dri cheese to form a patty. Worth a try.
Lifeboat rations and old school military emergency rations use a similar strategy of mixing fat and carbohydrates being nothing more than flour and fat in a dense compact package that lasts years in mylar. I also found a lambas bread recipe a decade ago that i made and then forgot in my camping pack wrapped in nothing more than some tin foil. after a decade in the garage, i found it and it looks and smells the same as when it was made.
I have LITERALLY made this before without even thinking about its survival uses; I carry oats, dried berries, and lard on any major journey I've done, and can't believe I overlooked this very simple and useful recipe. Glad to see its utility by a favorite content creator as well ;)
Same for me ! I often make similar recipes in order to replace commercial granola bars. Main difference is that I make a full rectangular pan of it, then cut it in granola bars size. Have great lunch ;)
... also I don't use sugar but crushed dates.
You didn't overlook it if you've used it though?
@@AngelusNielson He overlooked its general utility, not its existence.
How could you make it nonliterally? 🤔
I appreciate you including variations for other diets
Superb! When i hiked through Oregon on the Pacific Crest Trail I alternated days of commercial freeze-dried rations (tasty and very fuel efficient) with either pasta or rice based simple meals and every morning made up a bannock for lunch from a bag of ingredients I'd mixed before the start of the trip. I started to add fillings to the bannocks: chocolate, honey, wild blueberries, cheese.. One of the best basic rations. Easy to cook even wound around a stick over a fire. I'll try your recipe and may give this a go when I can next get out in the hills. Thank you!
As you mentioned butter, you could extend the life by using ghee AKA clarified butter . Sometimes made historically from sheep or goat's milk . Since a frugal Scotsman would not slaughter the fatted calf unless absolutely necessary.
Bone marrow ghee
@dawsonbenjamins4060 well if you are going to kill the cow, use every last bit, but the marrow is so good that it is usually devoured before you can turn it into ghee . Any clarified fat will extend the storage life.
The button and string closure on the beeswax fabric makes so much sense and makes it more useful.
What a simple and easy food ration ,our ancestors were a darn clever people. When you look at it we have lost these skills and pay a price for it. Going to give this a try ! Many thanks keep the show going , enjoyed.
Absolutely brilliant as per usual!
I'd be interested to see how long they last by wrapping up a couple and keeping them in different locations for extended periods of time. ie: Take one package and keep it stored in a cool dry place, and keep one on the kitchen shelf, and a third in a survival cache. It would be difficult to track the progress of mold or other spoilage without possibly increasing the odds by checking on the packages, but it would be interesting to know for certain how long they stay edible. Great content.
It's a good idea though! You could always set up a few in each location, and only open one at each location for each time interval you wanted to check. Plus, if they're still good, you get to eat them! xD
I'd love to know too!
Make that video. I'll watch it.
@@eininwthis… multiple packages and review over time.
If you wanted to store this, VACUUM SEAL IT....if you were interested in preserving it for at least a year or so, make a bunch of them, have fun, USE THE VACUUM SEALER.
Thank you for this. My son is either at school all day taking dance and/or physically challenging classes or he's at all day rehearsals for an upcoming musical and we just don't have the money to pack enough food to keep him going all day. Right now we're making homemade protein bars with oat flour, peanut butter, honey, protein powder, and coconut oil but I'd like to try these for him. Yeah they have to be baked but they look like they'd hold up better than the bars we're making now. Those are no-bake and can get pretty soft when it gets too hot. Not all rehearsal spaces are air conditioned and we live in the desert.
Interesting challenge! Maybe it could help to get an insulated lunch bag or box and rotate good ice packs for it from your freezer? Or maybe even just in a large, insulated thermos?
These don’t actually have to be baked. If you have a dehydrator it will do the same thing and it works while you sleep. I’ve made these, after watching the video. I also add some fruit and ginger to dry with it. The ginger helps settle the stomach, something we battle frequently. If you like you can cook the ginger in sugar syrup before dehydrating. I don’t but my friends prefer it this way.
Be careful, people are saying coconut products are a natural laxative. It's best to try eating them on a day spent at home, just one day. That's to see if they "sit well" in your stomach, or go right on through.
@@jodyjohnsen why cook ginger first
Thanks, Tom for this video. I used to go in the woods with my Dad and uncles many years ago for firewood. We did this every winter while I was growing up. We'd find a place with good wood in the fall, cut a trail, and then blaze it with snowmobiles come winter. We'd tow komatiks behind the snowmobiles to carry the wood out. We used to make raisin buns for energy food, which was just flour, water, probably some baking powder, butter and some raisins. Take an old tin can, fill it with snow. and set it above a campfire to make tea for a "mug-up" with our raisin buns. Raisin buns were a great source of energy while working in the woods. Now I buy a scone every now and then from the bakery down the street but they're upwards of $4.00 a scone. So i was looking for an energy dense food I could use to do the same thing. And I think I've found it in these bannock buns. I'll probably use coconut oil, wheat flour, oatmeal and raisins and bake it like you did. I might even build a solar oven just because you inspired me with this recipe. Electricity is so expensive where I live that a solar oven just makes sense. I might try raisin buns too, but just can't get the recipe to taste right like Mom could make it. :) We used to use hard tack in our "fish and brewis" recipes back home. Only way to eat that bland stuff is soaked and with fish and butter! :)
Many people don't consider wheat flour healthy (though whole better than refined) so I'm gonna keep exploring flour options. For example, oat flour, sunchoke flour, acorn flour, millet flour, buckwheat flour, amaranth flour, etc.🙂 Plus such benefits to adding seeds in, for example: flax, hemp. There are other healthy ingredients that can be mixed in too... I love your firewood story!!🙂🔥🪵
this is wonderful! thank you for coming up with a few different options for various diets too
So i just did this, accept i diviated a bit, 1dl of oatmeal 2dl of flour, 100g butter, 1 tablespoon of honey and a pinch of salt. And it honestly tastes like a cookie.... kinda like a Digestive, added some butter and cheese on top and its lovely, not just for survival!. Thanks for the great recipie! :D
Update, do not devour 4 palm sized biscuts at once..... they are very filling, i shall now go lay down in a food coma for a few hours :D
😆🤣🤣
@@askys5546 Oh Pippin... kzhead.info/sun/gthwhJuBsYtjYKs/bejne.html
Going by the estimate above, you had 2800 calories at once. @@askys5546
Drink water and take motrin youll be fine or bloated
I really love this idea. I often make bars for long mountain bike adventures that are roughly equal parts oats and chunky peanut butter added to flour and clarified butter, sometimes with dried fruit. I've never had them laying around more than 2 or 3 weeks but they've never gone bad.
My mother occasionally made bars she called “survival bars” or “muesli bars “; they weren’t exactly our idea of tasty treats as they were quite dry, but were very filling and could easily take the place of a bowl of cereal and toast for breakfast. I don’t have the recipe but oats, whole meal flour, peanut butter, skim milk powder and raisins were the main ingredients.
Sounds good! Although for a energy hit, I'm kinda lazy just mix peanut butter and jam and honey till it just gets past the clogs in your mouth and just slides down state. Bring it in a re useable tub,only prob is its so tasty and easy to eat, can get carried away! Can bring some oat biscuits, and either dip them in, or spoon them on
Did you cook it?
Do you have the recipe for those? They sound good. Thank you!
A thoughtful approach to trail rations. Thanks for sharing!
I added a .25 teaspoon of Himalayan salt and dash of cinnamon. Made 2 batches with bread flour. Used beef suet and coconut oil. Coconut oil ones taste better but are a little more "crumbly". Both taste good. Gonna have to make more. Thinking about making them as bars or on a sheet then cut or break into stacked pieces for transport and storage.
Gidday William, I tried the bannock recipe as demonstrated by Tom, using coconut oil instead of suet. Ended up with a very crumbly result. I wonder if you've overcome the "crumbly" problem when using coconut oil. Would be appreciative to hear if you've had success with coconut oil. Thanks
@@jamesdavidson4357 To combat the "crumbly" nature I used a bit more water and then baked it for the standard time but did not do the extra time to really dry it out.
What a great video!! This gave me a flashback to a school trip I went on in the early 70s with my father to an Indigenous village here in Canada. They made bannock and we were taught it was indigenous. My father being from Scotland mentioned it originated in Scotland and oh boy did that stir up stuff lol he didn't argue with them at all but as students we were told it was definitely an indigenous creation. 50 years later here you are with the facts, again lol I love your channel and I know my Dad would have, too ~ Irene ~ 👍❤️⚔️🔥🐴
I always think it's funny how bannock is advertised as a native North American food, at school that's how they always advertised it. And then they claim Europe has no culture...
@@didjitalone9544 The word “bannock” is distinctly Scottish.
@@didjitalone9544 the only grain native to North America is corn (maize) but even first nation recipes don't use corn flour for bannock. Corn bread is great, but no one calls it bannock.
@@didjitalone9544 try harder.
I’m sure the indigenous Canadians had survival foods (pemmican was mentioned) but wheat and oatmeal came over in the Colombian Exchange so that wouldn’t make much sense.
Hello! My name is Rudar, I live in Curitiba, in the state of Paraná, Brazil. I had the pleasure of visiting Edinburgh in 2019 and I simply "came home". Since then, I've been looking for all the information I can about Scotland, as if I needed to relearn the country my soul belongs to. I don't know what your beliefs are, but I personally feel that I've lived in this place, I've been Scottish in another life. It's a feeling that goes beyond a simple liking. My soul cries out to come home. I found your channel thanks to my research on kilts and since then, I watch them one by one, sometimes repeatedly. Its content is excellent precisely because of the simplicity and frankness it conveys. Apart from that I learn a lot about "my soul country". I thank you and send my hugs and best energies from Brazil.
The simplicity and frankness ring true to all of us. My personal wilderness is in the western US desert.
Tip for making the insides of these harder, so they won't crush so easily and extending their shelf life is to take a skewer, poke holes through them, and then bake them for longer. Or to first bake them, them take them out to rest, then bake them again, and repeat as many times as you see fit. The more times you bake them, the harder they will get, the more force they can withstand, and the more you'll need to introduce liquid to actually make them edible... But they will likely last months as a result.
He obviously thought the whole recipe through even to being travel worthy! Good job!
Butter keeps a long time if you melt it down to use just the fatty clarified portion without the milkiness.
You can use "store-bought" ghee too, available in most supermarkets here in the US.
I’ve always wondered about fermented butter, from the Middle East and Morocco. I heard its funky, might be too unusual for western palates. Tibetan folks also dry and smoke take cheese into hard, nearly indestructible chunks that they would put on a string and chewed on or melted in tea. They sell it in the US for dogs. I need to try it.
It is not oatmeal that you are using , it is rolled oats..aka ..Porrige oats that you are using. Oat meal is a ground/steel cut product, available in various grades, fine, medium and course. Mainly used to make oatcakes and more. Just a comment to assist our overseas friends. Your videos are inspiring, I live in your area and recognise your venues. It would be good to meet.
A disadvantage of making sweet survival food, is that it often makes you feeling more hungry, even though you ate enough. That's how our brain reacts to sugar: 'We want more of this!' That's not something you want when food is scarce. You want to get a satisfied feeling with the smallest amount of food possible.
I enjoyed this video! I really like how you explained your thinking process...
I wish I'd seen this back when I was preparing for 8-day treks in the Sierra Nevada. Back then I'd make oatcakes using just oats, flout, and water. They kept me going at high altitude, but the addition of the fat that you've added here would have made them even more nourishing.
Very nice. I used a two ingredient version. Self rising flour and powdered milk. My fave is one with quick oats, flour, honey, nuts or seeds, some salt, and best of all bacon grease
"You want it hard enough so that, when somebody throws it at you, it would hurt." I think, I know exactly what you're talking about: Battle Bread "The specific instance of Dwarf bread wielded by B'hrian Bloodaxe at (one of) the Battle(s) of Koom Valley, with which he reputedly crushed 57 troll skulls... On display now at the Dwarf Bread Museum, Ankh Morpork! " ~ Feet of Clay "They had breakfast in a forest clearing. It was grilled pumpkin. The dwarf bread was brought out for inspection. But it was miraculous, the dwarf bread. No one ever went hungry when they had some dwarf bread to avoid. You only had to look at it for a moment, and instantly you could think of dozens of things you’d rather eat. Your boots, for example. Mountains. Raw sheep. Your own foot." ~ Witches Abroad "That's the famous dwarf bread, that is. They don't give that to just anyone." Nanny tapped it on the edge of the boat. It made a noise very similar to the kind of noise you get when a wooden ruler is held over the edge of a desk and plucked; a sort of hollow boioioing sound. "They say it never goes stale even if you stores it for years," said Granny. "It'd keep you going for days and days," said Nanny Ogg. Magrat reached across, took one of the flat loaves, tried to break it, and gave up. "You're supposed to eat it?" she said. "Oh, I don't think it's for eating," said Nanny. "It's more for sort of--" "--keeping you going," said Granny. ~ Witches Abroad "Bet it's a long time since you've had proper dwarf bread, then," said Granny. The spokesdwarf's eyes misted over. "Baked from the finest stone-ground grit, just like mother used to jump up and down on it," Granny went on. A sort of collective sigh went up from the dwarfs. "you just can't get it down here," said the spokesdwarf, to the ground. "It's the water, or something. It falls to bits after hardly any years at all." "They puts flour in it," said someone behind him, sourly. "It's worse'n that. The baker over in Genua puts dried fruit in it," said another dwarf. "Well, now," said Granny, rubbing her hands together, "I may be able to help you here. Could be I've got some dwarf bread to spare." "Nah. Not proper dwarf bread, " said the spokesdwarf moodily. "Proper dwarf bread's got to be dropped in rivers and dried out and sat on and left and looked at every day and put away again. You just can't get it down here." "This could be," said Granny Weatherwax, "your lucky day." ~ Witches Abroad “So we settled down, and now my dad’s got a chain of bakeries in Bugarup.” “Dwarf bread?” said Rincewind. “Too right! That’s what kept us going across thousands of miles of shark-infested ocean,” said Mad. “If we hadn’t had that sack of dwarf bread we’d-” “-never have been able to club the sharks to death?” said Rincewind. “Ah, you’re a man who knows your breads.” ~ The Last Continent "The one positive thing you could say about the bread products around him was that they were probably as edible now as they were on the day they were baked. Forged was a better term. Dwarf bread was made as a meal of last resort and also as a weapon and a currency. " ~ The Fifth Elephant
Brilliant. The raisins are in my opinion one of the smartest things added. Great job!
Makes me wonder if gram flour (chickpea) would work to add a bit more protein. Planning on making some of these, storing them, and taking bacterial swabs every few months, I'll report back.
Any updates to share?
yeah interested if you did this or not
Did it work?
@@troyology5314 Never got round to it, but this weekend, promise! Then, at least, we get a worst-case scenario for bacterial growth, a nice warm and probably damp summer!
6:46 EST I made some ships biscuits with flour salt water and half a stick of butter and they have been sitting on my desk for at least 5 years and have not gone off. I have also made oat based ones like yours wrapped in bees wax linen. They definitely lasted months and were still tasty. Haven't stayed around long enough to know full shelf life. Keep up the great videos!
That looks like a really warm sweater!
i lived in colorado for many years. i used to spend alot of time out in the mountains and wilderness on my own in all types of weather. i wound up making my own thing like what you are speaking. i used oats, pumpkin seeds, sunflowers seeds, honey, salt, flax seeds, hemp seeds, raisins, dried cranberries, and something like xanthum or guar gum or tapioca starch as a binging agent. i think i used olive oil at the time. spread out on a baking sheet and baked until i could cut them into bars. i never got the chance to test how long it would store. i always wound up eating them before a couple months were up. adding suet and whole flour or amaranthe or kamut could be good too.
Very cool! Some thoughts: 1. One old trick for moistening the dough without adding lots of water is to use vodka/whiskey/etc. (Not pure alcohol; you still need some water to form the gluten that holds everything together.) The alcohol will evaporate quickly during baking. For another use, you can use apple jack to make tasty pastry for an apple pie for a crust that is both tender *and* flakey. 2. You should give serious thought to picking up a freeze-dryer. They are *NOT* cheap, but can't be beat for *completely* drying out foods without heating and thus changing the flavour. (Drop the food in (cheap) liquid air to flash-freeze it before freeze-drying it for an even higher quality end product that can last centuries if protected from oxygen/water/etc.) You'll be able to do things like making pemmican with meat and fruit *POWDER.* 3. A Sawyer filter is a must-have to make sure you have good water with which to wash your bannock down. Cheers!
Wow, it’s so great that there are people who know such interesting subtleties. I'm just thinking about buying a freeze-dryer and would be glad to know more about preparing products before freeze-drying. Can I somehow contact you?
@@anastasiianastia3776 Honestly, I just did some research to find out a little; I've never actually done it, myself, so I'm no expert. That being said, there is an *INCREDIBLE* amount of information on both flash-freezing and freeze drying available online, and *LOTS* of folks on KZhead sharing what they've learned about both processes. I suggest you do your own research, as you know better than I do what your situation is. (I *did* talk to a rep at a freeze dryer manufacturer who confirmed that flash-freezing first would both increase freeze drying efficiency and give you a better end product.) If you want a hint as to how far down the rabbit hole can go, I suggest you search for 'Paul Wheaton Permaculture Keynote - 72 Bricks to Build a Better World'. What folks are doing is wild!!! Cheers!
I'M SO GLAD I FOUND YOU ❤️❤️❤️😘😊🎉🎉 PEACE AND HARMONY 💙🙏❣️❤
Can you use a lower percentage alcohol or does it need to be distilled? I'm thinking of how well trick 1 would work with kilju.
@@TheInsomniaddict There needs to be a balance between enough liquid to knead/etc. the dough and the smallest amount of water needed to create the smallest amount of gluten the dough needs. I would experiment with pure alcohol + increasing amount of water in tiny batches. You could bake the batches as small discs on a cookie sheet and test each for flakiness vs. tenderness.
Another addition to the bread is fig. I cannot stress enough how much energy figs give you. If I were to exit on foot, I would bring a bag of dried figs, oats and sea salt.
My dad did eat figs 3 figs a day when he was a kid and it was no other food. 3 figs a day and you dont starve.
@edricheson Would you mix it together, similar to granola or just carry separately?
These are actually really good. I'll make more and make them my go to snack. To the basic recipe I added a tsp of salt, a half part of brown sugar and a half part of raisins. I did do a batch with olive. They fell apart and crumbled but were still ok to eat. Yes, you want a fat that is solid at room temperature. Thank you!
So glad I found your channel.
Made these with vegetable suet, worked brilliantly - incredibly filling, and keep for a long time - thank you for the suggestion! Although, as a Terry Pratchett fan, I'd call these "dwarf bread" ...
What is vegetable suet?
@@barrydallmann3692 I think it's what they make "mincemeat" out of 😂
Great video! I'll have to try this. As someone who enjoys cooking, I'd add spices. Most spices have fat-soluble aromatics in them, so I would add them to the fat while melting it, to infuse. Peppercorns and cayenne, onion and garlic powder for the savory versions, and cinnamon, nutmeg, cloves, ginger for sweet versions. Cinnamon and oats is the obvious combo. They might even stave off molding (but not for long). I wonder if these would turn into a porridge if crumbled into boiling water (like they did with hardtack). The problem I see with coconut oil, cocoa butter or pork lard is that these fats have lower melting points, so they would melt in warm weather or from being held in warm hands. Personally, I avoid palm oil, but the reason it's used in commercial baked goods is because of the higher melt point, which improves shelf life. If I wanted longer shelf life for truly dire situations, I'd ignore the palm oil nutritional issues and use it. But suet/tallow would definitely be my first choice. Thank you. I also didn't know about waxed paper wraps, will keep those in mind.
With traditional hardtack on sailing shops, the biscuits were always eaten with tea or rum to soften them, dunked in other words. Otherwise I think they get awfully hard to chew.
The waxed wraps were squares of cloth , infused with beeswax . He added the button and string to fasten it . Google /you tube probably has a tutorial to make them at home . Stay well !
Max Miller @TastingHistory also has a series of recipes for stews and porridges people made with hardtack. (Clack Clack!) @@lizh1988
I'm going to try this. Thank you so much for posting. Very glad I found this video.
This was a great episode, thanks!
These also remind me of oatmeal cookies which I have been known to use as a tide over or light meal. I love how simple they are and so easy to travel with. Fun Fact: You can actually cook with jerky and dried meat. I add a few pieces torn up to a cup of soup or oatmeal. The meat rehydrates and imparts it's lovely flavour. It also makes the soup seem heartier somehow with the savoury notes it adds.
Good idea, thank you.
Probably not as "long range" in terms of preservation or sustenance as your survival ration but I always find for a longish walk a hard boiled egg and boiled potato are excellent rations. The egg especially, if it gets slightly crushed no big issues. Both come in biodegradable packaging 😉Only thing they both need is a little salt that's been wrapped into a folded piece of paper 😉
Going off that there are Salted Egg yolks, they were developed for making moon cakes and are shelf stable up to 3 months. You could easily pop one into a soup for extra protein or eat it with a potato and now you don't need a salt packet ;D
My grandpa used to get a pair of hats boiled eggs to keep in his pockets before walking to school in the winter. Warm hands for the walk and a snack when you get there.
Very nutritional too. Also salami or similar meat last for a long time.
Or a baked potato. Complete with its own edible wrapper.
What is a longish walk anyway? If it's a say (or even two), then I only need water.
The American frontiersmen, John Coulter (who in my humble opinion was America's greatest frontiersmen), made a 1200 mile trip by himself in the dead of winter through some of the harshest conditions to establish trade with the Spanish occupied territories in what is now the New Mexico/Arizona states. At one point he was bogged down in 3ft snow and freezing temps for months. So he made a little shelter, shot some animals, and made pemmican. And for months just kept a fire going in his little stick/pine/moss tent, and ate pemmican. When the winter broke he continued on his merry way. Men were built different back then lol He was also the first white man to set eyes on what is now Yellowstone National Park. The terrain he described led no one to believe him. Since what he was talking about didn't exist anywhere else on Earth. One area he described everyone jokingly referred to as "Coulter's Hell" because it was so insane, hot, smelly, and weird that they thought he was describing hell. And that's what it's called today. If you google it, one part of Yellowstone will come up with that label. :)
I give you a Tip. Soak the raisins in some lemon juice before you bake them so they stay more wet and dont burn.
Been cooking Bannock at camps for many years and they can't be beaten. Thanks for all the videos and keep up the great work.
"and they can't be beaten." I read it as "can't be eaten" at first.
🤣🤣🤣
My partner and I have started eating Bannock because of your channel. Neither of us had had it and decided to give it a try. Turns out we love it! Now we make it all the time.
We're going to give these a try, thanks for this video! Really like the suggestion of 3 kinds for 3 meals in a day. Also might add a button & string to the waxed cloths I have - their current disadvantage is lack of closure. Look! You helped me twice today!
Excellent! I'm gonna try this!
I really appreciate that you include options for dietary restrictions! I’ll definitely be trying with the coconut oil so thank you! 🙂
Coconut oil melts at about 80 degrees F, so package them well to avoid oil loss/transfer.
@@ethanheyne Good luck with the coconut oil. My first attempt--followed Tom's recipe to a T-- was a very crumbly product. I must be doing something wrong. Shall keep trying.
It's fairly easy to make a tasty biscuit that lasts a fairly long time, weeks or months. But I've read that actual emergency rations are kept bland on purpose so that you don't snack on them and actually eat them only when necessary.
That would be for me...
Thank you this was an eye opener!
One of my favorite videos in a very long time