Ready or Not #78: Survival Bread

A couple of years ago, there seemed to be a streak of bad news.  A husband and wife were missing for 12 days in the cold snowy portion of Southern Utah.  They were finally found and seemed to be okay and only suffered from a little bit of frostbite.  The father of the man that was missing was  interviewed on TV and said how grateful and happy the family was that his son and daughter-in-law were safe.  I can’t even imagine the anguish the family went through or the horror the lost couple endured.  A wonderful, happy ending.

Then, portions of five different states were devastated by numerous destructive tornadoes.  I’ve never been in a tornado, but I have cousins who used to live in tornado alley and have lived through them.  One time they were at a state fair and had to take refuge in a throw- together metal building.  Fortunately, the tornado missed that building, but it destroyed everything else around it.

People in the tornado lost their cars, their possessions, their houses, most likely some of their jobs and most tragically, some people even lost their lives.  The hospitals were overflowing with disaster victims and the hospitals were declared disaster areas. There was a lot of hardship, frustration, anger, sadness, despair and depression. It was a good time for reflection and decision making for those people that were going through that disaster. We have had tornadoes in Utah and we are subject to hardship; just ask those in Ogden that had a continual battle with their city water lines.

The governor, of one of the states that the tornadoes ripped through, was interviewed on TV and he praised the first-responders (police, fire, ambulance, EMT, CERT, 3 Step and others) for doing such an incredible job of organizing themselves so quickly and helping everyone in their neighborhoods and communities.

My point for bringing all of this up is that when we go through whatever disaster we have to endure, will we be ready?  Ask yourself, “Am I ready?”  Are you ready for a car trip?  Do you have a change of boots or good shoes and extra socks in your car?  Do you have a backpack with first-aid supplies, toilet paper and water in the trunk?  Food?  A blanket or extra coat and umbrella?  I do.  How about your 72-hr. kit – is it ready to go?

Next.  If you went to the hospital during an emergency, would they have your information about your allergies, prescription medication or other important information?  Do you keep an emergency informational sheet in your wallet or on the side of your fridge?  Are you a first-responder?  Are you CERT certified?  Could your take on the responsibility of becoming a volunteer EMT or fireman?  Ask yourself what you can do – and then do it.

Last week my son came home with a loaf of survival bread that tasted really good.  His friend’s mother gave him some of the bread and the recipe that a friend had given her (that is how we get our best recipes – is by a friend of a friend).  I have eaten commercial survival bars and they aren’t all that tasty, but this homemade one is pretty good.

Survival Bread

2 cups oats
2 ½ cups powdered milk
1 cup sugar
3 Tablespoons honey
1 package orange or lemon Jell-O ® (3oz.)
3 Tablespoons water

Combine oats, powdered milk and sugar.  In a medium pan, mix water, Jell-O and honey.  Bring to a boil.  Add dry ingredients.  Mix well.  If the dough is too dry, add a small amount of water – a teaspoon at a time until you can handle it.

Shape dough into a loaf, while it is still warm, and make it about the size of a brick.  You might want to use a small loaf pan to help you shape it.  Place the loaf on a cookie sheet, without the pan you used to shape it, and bake at 350 degrees for 15- 20 minutes.  Cool.

Wrap in aluminum foil to store.  This bread will keep indefinitely and each loaf is the daily nutrients for one adult.

Make this survival bread and place a few of them in each of your 72-hour kits, a couple in a backpack in the trunk of your car and then hope that you are never forced to use them.  Make sure you drink lots of water when you eat your survival bread – you will need/want to.

6 Responses to Ready or Not #78: Survival Bread

  1. Ruth

    Hi. I tried to made this bread but I have a concern. Is this bread kind of chewy? It ended like a cookie with a soft center. Although my daughter liked it. Now I noticed it’s 350F, I baked it on 375F. It was my first time ever making bread. Thanks a lot for your info!

  2. Hello Ruth! I’m glad that your daughter liked it. I would try it again at 350F. and maybe cook it a little longer. You might also make it a little thinner. The bread should be fairly hard so that it can store for a long time and not mold; moisture will encourage it to go stale or mold. Experiment a little and see what size and shape works best for you. After experimenting, let us know what worked so that others can benefit from your hard work. And good luck!

  3. Lisa

    after you have baked and cooled this bread can you vacuum seal it and if so for how long

  4. Lisa

    Also is there any way to use something other than powdered milk? Some other substitute?

  5. Hello Lisa,

    I have never vacuum packed the survival bread, but I don’t see why you couldn’t. I carry mine in my purse in a Ziploc bag. Maybe you could vacuum pack it and see how you like it and share your results.

    I don’t know that you could change out the powedered milk (you are looking at the calories and protien), but as long as you are experimenting you might try Morning Moo. It is made from whey (a milk byproduct) and it is a little sweeter. Some people like to store it in their food storage instead of powdered milk.

    If you want to exchange the powedered milk because you don’t like the taste of the powdered milk, you might want to try a different brand. I especially like Country Cream brand powdered milk; it is very tasty and not offensive at all. The milk that you can buy through The Church of Jesus Christ of Latter Day Saints dry pack cannery is also a very high quality powdered milk and you can even can your own #10 cans at the cannery.

    I like to store the real powedered milk because you can make cheese and other stuff that has to be made with real milk. The Country Cream brand makes excellent pudding (article #12: The Provident Storer) and mozarella cheese!

  6. Question asked by Lisa:
    “Made the bread this past weekend and its good. The reason I asked
    about the powdered milk is the expense. Very expensive in my area. do
    you have a source that doesnt break the bank? A small box was nearly
    7$ so in an effort to stock up for an emergency its a little costly. I
    make farmers cheese but have never used powdered milk. Any suggestions
    to make it easier? Do you know of a LDS store near Henderson Texas
    (75652)? ”


    Excellent questions. You might want to try the Morning Moo (whey product) because it might be cheaper for you. It’s all expensive isn’t it, but so nice to have around when you need it. I use the powdered milk when I make my puddings, pies and breads so that I can keep the powdered milk rotated, but it is expensive to replace. Unfortunately the brand that I really like, Country Cream, is one of the more expensive brands, but I’m not willing to give up the quality. My friend Connie really likes the brand that she gets at the LDS Dry Pack Cannery.

    About the cannery. I looked up Henderson Texas and it doesn’t seem to be close to a church cannery, but check out this link and see if there is one that might be close enough:

    If you have never been to a LDS Dry Pack Cannery before, or if you are not a member of the Church of Jesus Christ of Latter Day Saints, you might want to check out this link first: . This site gives a very detailed account of what happens at the cannery and when and if you are able to purchase and dry pack at the facility. There is also a video showing how the facility is run and how it all works.

    This link is also very helpful and can give you a lot of information and helpful hints about long term food storage.

    I’ve not done a whole lot with cheeses, but I have made cream cheese, yogurt and the mozarella cheese with powdered milk. I can’t see why you couldn’t make the Farmers Cheese with powdered milk. I took a cheese making class once and the woman teaching us said that we would all be very surprised at how many cheeses and products that we purchase from the store are made with powdered milk instead of fresh milk. She had a lot of samples for us to try and I would take the class again just for the taste testing part! But it all begins with the quality of the product.

    I wish that I did have a good inexpensive supplier, but I don’t. Sorry. One thing that you might consider is to get together with some of your neighbors and friends and see if you couldn’t get a large order for the products you want and order them directly, at a discounted bulk rate, from the supplier. A few years back my friend Connie (the really industrious one) called a dealer and asked how much of the bulk items she would have to order in order to get a discounted price. They told her that she would need to fill a semi-truck – and so she did. She made out an order form and circulated it in her ward (local church organization) and amongst her neighbors and within a short amount of time she had enough to fill the semi-truck trailer. The company delivered right to her door and with the help of friends and neighbors, she divided everything up and dispersed it. We made that order for two or three years in a row until people were able to build their food storage up at a reasonable price. Just something to think about.

    Good luck on your survival bread and food storage!


Leave a Reply