Space bread

[Those who like to wander for several days with a camera in the mountains, forests and thickets, and me among them (or maybe someone else - fishermen or hunters who track down a few animals for several days to put a bullet in them) are interested in bread, which is very does not harden for a long time. A very long time is from 10 days or more. And also ways of baking bread in field conditions. Storage methods. Or maybe some special crackers - soaked, heated - and fresh bread is ready ...Your advice is in this thread.]

Those who like to wander for several days with a camera in the mountains, forests and thickets, and me among them (or maybe someone else - fishermen or hunters who track down a few animals for several days to put a bullet in them) are interested in bread, which is very does not harden for a long time. A very long time is from 10 days or more. And also ways of baking bread in field conditions. Storage methods. Or maybe some special crackers - soaked, heated - and fresh bread is ready ...
Your advice is in this thread.

There is such a German sweet bread (called stollen), so it is only after 2 weeks, and it is better to start eating it in a month ... it lasts up to half a year, the older, the tastier.

There is such a German sweet bread (called stollen), so it is only after 2 weeks, and it is better to start eating it in a month ... it lasts up to half a year, the older, the tastier.

Come on, come on ...
Stollen? Wait a look on the web. The Germans will have a look. Stollen ... And we'll take a look ...

I looked. Very interesting! Celestina - respect! This is already something! You have to collect ingredients and taste. There are only two nuances: the stollen is sweet and it is kept in the refrigerator. Well, or at least in the cold. And indeed up to a year. And something savory, not crumbling, not afraid of crushing and warmth, would be suitable for hiking. After all, you usually crawl out into nature in spring-winter-autumn ...

Come on, come on ...
Stollen? Wait a look on the web. The Germans will have a look. Stollen ... And we'll take a look ...

Stollen - Dresden's Christmas cake - is baked for Christmas. In Germany, the shape of Christmas baked goods matters, and the stollen symbolizes the baby Christ wrapped in snow-white swaddling clothes. That is why the edges of the stollen are covered, as it were, with an overlap and must be abundantly sprinkled with powdered sugar. The stollen recipe is believed to be at least 700 years old, and the inhabitants of Saxony were the first to bake them. To date, there are a dozen recipes for this pastry, however, a stollen made from butter dough is considered a classic.
Pour rum over raisins and small candied fruits, leave for an hour. For the dough, prepare a dough: crumble fresh yeast into a large bowl, dilute with warm milk, add some of the sugar and gradually add half of the sifted flour. Cover the bowl with a towel and leave in a warm place for 20-30 minutes. When the dough is suitable, stir in the rest of the flour, sugar in portions, add salt, vanillin (or vanilla sugar), lemon zest to taste. Stir and add softened butter. Knead the dough, cover the bowl with a towel and place in a warm place to rise for about an hour. Check, and when the dough has doubled, knead again and leave to rise again. After the dough has approximately doubled for the second time, roll it out on a floured board into a 2 cm thick round cake.On top of the dough, put raisins, candied fruits and almonds soaked and previously dried from rum. Wrap the edges of the cake and knead until all the inclusions are evenly distributed over the dough. Then, with your hands, mold a rectangle from the dough, tuck the edges along the long side to the center, while shifting one edge longer from the middle (did you forget that the stollen symbolizes a swaddled baby?). Round the edges slightly with your hands.
Place the stollen on a greased baking sheet, cover with a napkin and leave to rest for about an hour. Bake in heated to 180 C for about 90 minutes. If the surface of the stollen burns, cover the top with foil. Lubricate the hot stollen liberally with butter, and then also generously sprinkle with powdered sugar so that the stollen is white.

Products used in the Christmas Stollen recipe:
- wheat flour -1.300kg
- sugar - 130g
- butter - 200g
- vanilla sugar, salt, lemon zest - to taste
- milk - 400ml
- fresh yeast - 50g
For filling:

- cinnamon - 500g
- peeled roasted almonds (chopped) - 100g
- candied fruits - 200g
- rum - 125ml

for decoration:

- butter
- icing sugar

[Those who like to wander for several days with a camera in the mountains, forests and thickets, and me among them (or maybe someone else - fishermen or hunters who track down a few animals for several days to put a bullet in them) are interested in bread, which is very does not harden for a long time. A very long time is from 10 days or more. And also ways of baking bread in field conditions. Storage methods. Or maybe some special crackers - soaked, heated - and fresh bread is ready ...Your advice is in this thread.]

Those who like to wander for several days with a camera in the mountains, forests and thickets, and me among them (or maybe someone else - fishermen or hunters who track down a few animals for several days to put a bullet in them) are interested in bread, which is very does not harden for a long time. A very long time is from 10 days or more. And also ways of baking bread in field conditions. Storage methods. Or maybe some special crackers - soaked, heated - and fresh bread is ready ...
Your advice is in this thread.

I don’t know what recipes were used, but in the 80s, back in the GDR, in the south, Vogtland, the Germans made black bread - ordinary, similar to our "Stolichny", but it did not stale for 5 days - that's for sure.
I would have mastered the recipe myself! Where to find?

[Dresdner Christstollen]

Here it is, the most real of all the Stollens, the patented "Dresden Christmas", from the German Wikipedia ... With this just a hike ...

Dresdner Christstollen

Zutaten (Teig)

1 Vanilleschote
1 kg Mehl
100 g Hefe
400 ml Milch
100 g Zucker
2 Eier
abgeriebene Schale einer Zitrone
1 Teelöffel Salz
400 g Butter
200 g Mehl
350 g Rosinen
100 g gehüllte Mandeln
50 g Zitronat
100 g Orangeat
5 cl Rum

Zutaten (Dekoration)

150 g Butter
1 Vanilleschote
100 g Zucker

Zubereitung
1. Rosinen, Mandeln, Zitronat, Orangeat in Rum einlegen, ziehen lassen. Aus 1 kg Mehl, 150 ml Milch, 1 Prise Zucker und Hefe einen Vorteig rühren. Gehen lassen. Zucker mit Mark der Vanilleschote mischen. Hälfte des Vanillezuckers, restliche Milch, Eier, Zitronenschale und Salz zum Teig geben, verkneten. 30 Minuten gehen lassen. Butter mit 200 g Mehl verkneten, unter den Hefeteig arbeiten, 15 Minuten gehen lassen.

2. Zwei Rollen (30 cm lang) formen, zum Stollen einschlagen. Auf ein gefettetes Blech geben, eine Stunde gehen lassen. Bei 200 Grad C ca. eine Stunde backen. Mit zerlassener Butter bestreichen, mit Vanillezucker bestreuen.

We translate ... My translation. Look who is friends with German, if I messed up ...

Ingredients (dough)
1 vanilla pod
1 kg flour
100 g yeast
400 ml milk
100 g sugar
2 eggs
Grated zest of 1 lemon
1 tsp salt
400 g butter
200 g flour
350 g raisins
100 g unpeeled almonds
50 g candied lemon
100 g candied orange fruits
50 ml rum

Ingredients (decoration)
150 g butter, 1 vanilla pod, 100 g sugar

Cooking.
1. Soak raisins, almonds and candied fruits in rum. Knead the preliminary dough (dough) from 1 kg of flour, 150 ml of milk, a pinch of sugar and yeast. Let it rise. Mix sugar with crushed vanilla pod. Mix half the vanilla sugar, the rest of the milk, eggs, lemon zest and salt and the previously obtained dough (dough) and knead it. Let rise for 30 minutes. Knead butter with 200 g flour and knead with yeast dough, let rise for 15 minutes.
2. Form 2 rolls (30 cm long) and roll into stollen. Place on greased baking paper and rise for 1 hour. Bake at 200 degrees for about an hour. Cover with melted butter and sprinkle with vanilla sugar.

interested in bread that does not dry out for a very long time. A very long time is from 10 days or more. And also ways of baking bread in field conditions.

Alen, interested in your question. I went to look on the network. I read that the addition of pectin (from apples and beets) increases the "lifespan" of bread (in the sense that it does not stale longer). Here's a quote from another topic:

About pectin. I found products such as pectin (apple, pineapple, beetroot, etc.) in fiber at the "Our Heritage" trademark.

Can you try such additives and see if they will somehow influence?

Also about baking bread - when I went on all sorts of long hikes with my parents and my child, then my mother BAKED PIES right in the field conditions. When we meet my mother, I will ask how she did such tricks, I myself, of course, do not remember the details (except that the pies were with berries).
Of the still hiking "miracles" I remember that during the entire trip (which is at least a couple of weeks) we had butter, even in summer. Once my mother packed it in a can of cold water.

I hold a can of apple pectin in fiber (Our Heritage) in my hands. Here it is written in small text "Apple pectin in fiber based on wheat bran". The consistency is such that it is suitable for adding to bread (and I was still looking for bran ...), and it tastes sweet, you can eat it that way.

Alen, interested in your question. I went to look on the network. I read that the addition of pectin (from apples and beets) increases the "lifespan" of bread (in the sense that it does not stale longer).Here is a quote from another topic: Can you try these additives and see if they have any effect?

Also about baking bread - when I went on all sorts of long hikes with my parents and my child, then my mother BAKED PIES right in the field conditions. When we meet my mother, I will ask how she did such tricks, I myself, of course, do not remember the details (except that the pies were with berries).
Of the still hiking "miracles" I remember that during the entire trip (which is at least a couple of weeks) we had butter, even in summer. Once my mother packed it in a can of cold water.

Very interesting! Thank you! Indeed, if mom gives recommendations, it will be very interesting. By the way, the same German stollen contains just a lot of pectin and oil. This I have already cleared, caught, understood. Pectin retains water, oil protects pectin from drying out.
Pectin is available for sale. Need to think! Of course, the most correct option is dry bread, which could be restored, for example, by steaming ... Because fresh bread is half water, and all this is to carry on the back ... And in the pot, I have flour and dry yeast , in 2 hours in the summer you can bake bread, I'm sure. Here's how to cope with burning ... I will try to get closer to the warmth in nature. While collecting information. I used to use stale bread and crackers. Absolutely not that ...

I hold a can of apple pectin in fiber (Our Heritage) in my hands. Here it is written in small text "Apple pectin in fiber based on wheat bran". The consistency is such that it is suitable for adding to bread (and I was still looking for bran ...), and it tastes sweet, you can eat it that way.

Try replacing some of the flour with pectin! Feel free to change 100 grams per 100 grams in the recipe. You just need to look at the consistency of the kolobok to correct it. And it will turn out - wrap it in cellophane and store it, cutting off a piece every day. Blind something out of a piece. Smell if there is a sour or some other foreign smell, mold, whether it changes color, how quickly it dries (usually the piece is deformed). This will be an indescribable courtesy on your part!

[steaming]

= Of course, the most correct option is dry bread, which could be restored, for example, steaming..

Alen, that's because my memory gives out in response to your posts) my grandmother had subscriptions to the Worker and the Peasant Woman (the cosmopolitan is resting), and I read them with her in the summer. And there were all sorts of hellish articles, like 10 recipes from stale bread.
And in particular, it was written there that stale bread (not the one that is already like a biscuit at all, but the one that is still cut with a knife) THINK (5 ml thick) cut and hold for several minutes over the steam (well, like pull cheesecloth and all that) ... And my friend and I decided to stage this bold experience. True, unfortunately, I absolutely do not remember the result of our experiment, because at that time the process was more important.
But in fact, it's the right advice. If the water "dried up" - it must be "vparit" back there

Try replacing some of the flour with pectin! Feel free to change 100 grams per 100 grams in the recipe. You just need to look at the consistency of the kolobok to correct it. And it will work out - wrap it in cellophane and store it, cutting off a piece every day. Blind something out of a piece. Smell if there is a sour or some other foreign smell, mold, if it changes color, how quickly it dries (usually the piece is deformed). This will be an indescribable courtesy on your part!

I just loaded the ingredients on bran bread (from Moulinex), they need 160 g of bran according to the recipe, half of that jar with pectin in fiber came out. However, expensive bread comes out ... 1 can of such pectin costs about 17 hryvnia ... Of course, such bread only in cellophane and on holidays. How long do you say 5 - 6 months

Khlebopechki ru's own correspondents report that

BREAD ON THE STREETS OF SARATOV DOESN'T GONE FOR LONG ...

Saratov scientists have created a new technology for making non-hardened bread. They proposed covering the rolls and loaves with a thin transparent film made of an edible polysaccharide biopolymer. This protective coating keeps the bread fresh for a long time and practically does not change its taste. (Radio Liberty, 12/25/2000)


Remember, recently, the 1913 opus Admin quoted, there was a recommendation to cover bread with paste. This, in principle, can also be a "safe" factor, perhaps?

The bran pectin bread is baked. He practically did not fit at all (I was even scared, looking in the window in the morning). But inside the bread was soft enough and rather porous. True, in color it resembles an intense, Darnitsky, and has a pronounced sour taste. (It reminds me of Darnitsky bread). There is very much even possible. But I didn’t follow the kolobok (I went to sleep), but judging by the result, it was slightly sticky, but formed.
Now I cooled it down, cut it and put it in cellophane (beat it off from the whole family)

The bran pectin bread is baked. He practically did not fit at all (I was even scared, having looked in the window in the morning). But inside the bread was soft enough and rather porous. True, in color it resembles an intense, Darnitsky, and has a pronounced sour taste. (It reminds me of Darnitsky bread). There is very much even possible. But I didn’t follow the kolobok (I went to sleep), but judging by the result, it was slightly sticky, but formed.
Now I cooled it down, cut it and put it in cellophane (beat it off from the whole family)

Your little experiment will be a big step for humanity !!!! Do not eat ahead of time. And I, too, will look for pectin - or a cheaper substitute, and think about how to pack the bread.

VILLAGE OVEN
Thank you very much for the information. Having collected it, we will try to design a long shelf life bread. Surely this has already been done by someone. But who will tell us about this, to think about it ...
As for the restoration of stale bread, I used this method: moisten the bread with cold water - and immediately into a very preheated oven. If you try, tell us what happened. I guarantee the result 100%. It is a pity that such tricks are difficult on a hike.

As for the restoration of stale bread, I used this method: moisten the bread with cold water - and immediately into a very preheated oven.

I have been using this method of restoring bread for a long time, and I moisten white bread in milk and it turns out delicious in the oven.

In my absence, half a loaf of bread with pectin was consumed. I had to explain that the experiment was going on. Then it turned out that the family did not eat bread tastier in life, and this had never happened before, but this is all a lie. The bread is sour too much. And it tastes like an apple that has been peeled and left to air without the skin. But there is something in him ...

In my absence, half a loaf of bread with pectin was consumed. I had to explain that the experiment was going on. Then it turned out that the family did not eat bread tastier in life, and this had never happened before, but this is all a lie. The bread is sour too much. And it tastes like an apple that has been peeled and left to air without the skin. But there is something in him ...

Pectin is often obtained from the cake (waste) obtained by squeezing the juice out of the fruit, followed by drying this cake. Of course, in this case there are many organic acids. Pectin itself should not be sour. And in general - to the health of your family! But it's interesting to hold this whole thing for at least a week. I haven't found pectin yet. I think organic acids can help keep bread mildew free.
In general, I wonder what the stale process is? The bread is baked. There is no yeast in it anymore. He's sterile. Is staleness a loss of water? But if so, then it is enough to hermetically pack the bread. Once I put a piece of hot bread in a sterilized jar and closed it with a lid (canned, as is usually canned).The bread lay there without losing sight. A month later I opened - ... and an alcoholic smell hit my nose ... Obviously, some enzymes were working ... But where did such heat-resistant enzymes come from ??? I wrote off everything on the inaccuracy of the experiment - obviously, some microorganisms still got ...

He's sterile. But if so, then it is enough to hermetically pack the bread. Once I put a piece of hot bread in a sterilized jar and closed it with a lid (canned, as is usually canned). The bread lay there without losing sight. A month later I opened - ... and an alcoholic smell hit my nose ... Obviously, some enzymes were working ... But where did such heat-resistant enzymes come from ??? I wrote off everything on the error of the experiment - obviously, some microorganisms did get in ...

I am a little surprised at you. You approach the problem so thoroughly. However, sterility of bread after baking is unproven (a dry oven is not a bread maker for you), although possible. If you suspect the safety of enzymes, then there is nothing to think about sterility. And besides, there is also non-enzymatic decomposition of organic compounds (enzymes are just organic catalysts that accelerate the reaction, but are not a prerequisite for it). And also the air that always surrounds an already sterilized object is not sterile. And even instruments that have already been sterilized in accordance with all the rules have a period of sterility preservation when packaged after sterilization, which is very short. I will say even more, when we sterilize the instruments already in the package (not sealed), the shelf life of sterility is 3 months (and if in sealed - 1 year).
And when the products are spoiled, the enzymes are released precisely by the growing flora (and never by the fauna), the enzyme itself (preserved) is unlikely to cause a chain reaction.
In general, the result is this - you do not need sterile bread and it is very problematic to make such a packaged one.

For KEO.
It's a passion for experimentation, nothing more. Aseptic packaging of bread has no practical value.
When baking, the bread is heated inside to 95 degrees. Of course, many sterilization methods are conditionally sterilized (disputes remain, etc.). Moreover, the packaging can be leaky and "breathe". Harmful life is carried in the air.
I was just interested in "canning" the bread and see what happens to it. I do a lot of such experiments. Just an innate curiosity.

... On the Web, I met dry rations-sets for tourists and the army. There are also some bread. The shelf life of dry rations is like two years. There probably was not without preservatives (if these are not crackers). And I am interested in a "simple" problem - fresh bread for 10 days.

Alen Delonghi Everyone at work agreed that shelf-stable bread is Matza. (But is it possible to call this bread fresh).

Alen Delonghi Everyone at work agreed that shelf-stable bread is Matza. (But is it possible to call this bread fresh).

I tried matzo a long time ago, when I was studying and living with a friend for two years in the apartment of a Jewish grandmother. We lived amicably internationally, treated each other. I don't remember what it is, but it seems that these are such dry unleavened cakes or cakes. In short, this is, alas, "not the" classic bread that you need ...

In short, this is, alas, "not the" classic bread that you need ...

So the Israelis (as there are legends, excuse me in advance, I am a poor connoisseur and therefore there may be gross inconsistencies in relation to the truth) baked it just under the sun on their heads, and not just with a fire and a pot

I tried matzo a long time ago, when I was studying and living with a friend for two years in the apartment of a Jewish grandmother. We lived amicably internationally, treated each other. I don't remember what it is, but it seems that these are such dry unleavened cakes or cakes. In short, this is, alas, "not the" classic bread that you need ...

These are really unleavened bread, crunchy, But in case of forced no bread, it is also an option

So the Israelis (as there are legends, excuse me in advance, I am a poor connoisseur and therefore there may be gross inconsistencies in relation to the truth) baked it just under the sun on their heads, and not just with a fire and a pot

The method is good, but the hairstyle is a pity ... Again, you need to carry the Negev with you to the Carpathians ...

Samarkand flat cake does not stale for three years and, being heated in a stone tandoor, becomes as soft as before. 🔗

Samarkand flat cake does not stale for three years and, being heated in a stone tandoor, becomes as soft as before. 🔗

I thought about this option. A delicious thing is such a cake, in Kiev, Uzbeks bake, we buy. The only problem is that non-hardening bread is needed for camping trips. And none of my friends wants to take the tandoor with him on a hike.

Well, the tandoor can be replaced with a fire ...
Sprinkled with water, a piece of tortilla, heated in a fire on a stick, almost like fresh, especially when the food runs out ...

Well, the tandoor can be replaced with a fire ...
Sprinkled with water, a piece of tortilla, heated in a fire on a stick, almost like fresh, especially when the food runs out ...

I will definitely check it on the very first trip. I go not only in the summer for a couple of weeks, but also on weekends, starting in spring. Usually a couple of days, with 1-2 nights in nature. Like.
And for you - interesting information.

... in the western part of Central Asia, in the excavations of the ancient city of Aktobe, scientists stumbled upon a large earthen jug with pressed butter in it. Based on the results of the analysis, biochemists officially declared that the product did not deteriorate and is good for food. Interestingly, the oil retained not only its color, but also its smell, and it existed in conservation for at least a thousand years.
Super!

I would like to inform you about the results of the experiment on the storage of bread for over 10 days. (Let me remind you that it was bread with the addition of apple pectin). It did not become stale, but on the 7th day it became covered with some kind of white, small-spot mold. (I won't even say what it is). Until that time, it was evenly edible.
So maybe after steaming on a fire it could be reanimated (especially if the food ran out), but I had to throw it away at home (although there were 3 pieces left).
The result was negative.

I would like to inform you about the results of the experiment on the storage of bread for over 10 days. (Let me remind you that it was bread with the addition of apple pectin). It did not become stale, but on the 7th day it became covered with some kind of white, small-spot mold. (I won't even say what it is). Until that time, it was evenly edible.
So maybe after steaming on a fire it could be reanimated (especially if the food ran out), but I had to throw it away at home (although there were 3 pieces left).
The result was negative.

First, thanks a lot for the experiment! Most importantly, the bread is not stale! Therefore, the result is definitely positive! The fact that it has become moldy is not a problem. Let's think about which of the natural preservatives could be added ... That is, pectin retains water - this is the main thing. You may need to bake with a higher fat content, this will further reduce water loss. And the last thing is an antiseptic-preservative ... I'll think about what it could be, necessarily natural ...

And maybe that mold is healing like penicillin ...

And maybe that mold is healing like penicillin ...

Can. It is better to check this on a camping trip, away from medical assistance.

And the last thing is an antiseptic-preservative ... I'll think about what it could be, necessarily natural ...

Garlic!
Finely chopped and added after rising.

Cranberry!
It also contains a lot of pectin. And there is no cranberry wine, only liqueurs.

Already wrote 2 times. Not saved.

Both domestic and Finnish breads are stored for 6-12 months.
And themselves - rye waffles. Maybe try.

Wheat-rye-buckwheat recipe from Admin (a piece was left by chance)
the leaven was soft for 10 days.

Very interesting! Thank you! Indeed, if mom gives recommendations, it will be sooo interesting.

I met with my parents, asked them about yeast baked goods "outdoors".
Here's what happened. Indeed, they baked yeast pies and bread according to Pokhlebkin. But it was in Karelia, and there (who was - knows) - along the banks of a huge number of boulders. Therefore, my folder "just" folded the stove from these stones. They took the baking sheet with them. The dough was made from the same SAF, mom says it came up very quickly on a sunny day, and baked in a stone oven, like in a regular oven.
By the way, after baking the pies, the stove was also used for the bath) A tent was pulled around it and a natural steam room was arranged there.

In addition, when it was problematic with stones, then on the same baking sheet, pies were fried in butter (but for bread this is not an option, only for pies).

I met with my parents, asked them about yeast baked goods "outdoors".
Here's what happened. Indeed, they baked yeast pies and bread according to Pokhlebkin. But it was in Karelia, and there (who was - knows) - along the banks of a huge number of boulders. Therefore, my folder "just" folded the stove from these stones. They took the baking sheet with them. The dough was made from the same SAF, mom says it came up very quickly on a sunny day, and baked in a stone oven, like in a regular oven.
By the way, after baking the pies, the stove was also used for the bath) A tent was pulled around it and a natural steam room was arranged there.

In addition, when it was problematic with stones, then on the same baking sheet, pies were fried in butter (but for bread this is not an option, only for pies).

Thank you so much! Parents too! Hope you follow their lead and take your pets out on the hikes!

I have never baked bread "in nature". This year I will definitely try! There is a suitable bowler hat. True, it is uncovered, well, nothing. They bake in aluminum molds. And thank you all for the info. Almost all of this will definitely be tested!