Acorn Bread

Injera Bread

Basic White Bread

Logan Bread

Campfire Bread

Old World Bread Recipe

Cornell Bread

Skillet Biscuits

Ezekiel Bread

Whole Wheat Bread

Fried Indian Bread

Whole Wheat Bread - Dutch Oven

Garlic Cheese Biscuits




This is a useful recipe for stretching your flour supply, and working foraged food into your diet

1 C Acorn Meal

2T baking powder

3T sugar

1 cup milk

1 C Whole wheat flour

1/2 t salt

1 egg, beaten

3 T oil

Sift together the dry ingredients in a large mixing bowl. In a separate bowl, mix oil, egg, and milk. Stir the liquid into the dry ingredients, just enough to moisten it thoroughly. Pour into a greased bread pan, and bake at 400F for 30 minutes. Making acorn meal: when gathering acorns, take care not to pick ones that have been chewed on, or molded. You must soak acorns, to remove the tannic acid. Remove the caps from the acorns, and place them in a large glass jar. Fill with water until all the acorns are covered. When the water has turned the color of tea, dumped it out, and refill with fresh water. Soak like this three times. After, dump the acorns out and allow to dry. First crack the acorns with a nutcracker then grind into meal with a wheat mill.



PLACE in large mixing bowl, and let stand:

3 C warm water

2 packages(tablespoons) active dry yeast

2 tablespoons honey or brown sugar

3 teaspoons sea salt

2 tablespoons salad oil


MEASURE and stir together:

  6 cups unbleached flour

3 tablespoons wheat germ

 1/2 cup full-fat soy flour

3/4 cup nonfat dry milk 

STIR the liquids and add while stirring:

1/2 to 3/4 of the flour mixture


WORK and mix flour in thoroughly and vigorously by hand 5 minutes. At first the dough will be sticky as you grasp it. Beat it, turning it round and round in the bowl. At the end of this time you'll feel it change and become firmer.

TURN dough onto floured board and knead using 1 to 3 cups more flour as needed to make the dough smooth

PLACE in an oiled bowl. Grease top of dough lightly and cover. Let rise in warm place until double in size, about 1 hour.

PUNCH dough down, fold over edges and turn upside down to rise another 20 min. Turn onto board, and divide dough into 3 portions. Fold each into the center to make smooth tight balls. Cover and let stand 10 minutes on the board while you oil the baking pans.

SHAPE into rectangle; place in pan and let double in size (45 minutes)

BAKE 350 degrees for 50 to 60 minutes. If loaves begin to brown in 10-15 minutes reduce temperature. Bread is done if it sounds hollow when tapped.



This bread was invented by a baker for the expedition on Mount Logan, Alaska. One 1/2" slice has nearly 700 calories. A single loaf could be considered a three-day ration for one person.

3 C whole wheat flour

1 C apricots

2 t salt

1-1/2 C brown sugar

2 C white flour

1 C honey

1 C soy grits

3 t baking powder

1 C wheat germ

1 C molasses

1-1/4 C chopped nuts

2 C butter

1/2 C dried milk

1 C oil

1 C raisins

1/4 packet brewer's yeast

2-1/2 C rolled oats

6 eggs

Combine the dry ingredients in a large mixing bowl, stir well. Combine the remaining ingredients in a medium mixing bowl; stir well. Fold liquid mixture into dry ingredients until well combined. Divide among four greased 9x9 baking pans. Bake at 350F for 45 minutes.



Cornell bread is named for the Institution where the research was done by Clive M. McCay. McCay did research with rats in a effort to better nutritional value. He chose bread to monkey with because he decided most people would eat bread. His experiments used rats that were fed bread and butter. The rats eating Cornell bread were plump with healthy fur, the rats fed regular bread and butter were thin with unhealthy fur.

The recipe for Cornell bread:

1 tablespoon soy flour

1 tablespoon nonfat dry milk

1 teaspoon wheat germ

Fill the rest of a cup with flour

Now after you crack your rat jokes I will post a few recipes from The Cornell Bread book by Clive M. McCay & Jeanette B. McCay - I can post up to 10% without violating copyright laws. The bread book goes a little further with the nutritional research increasing the presence of minerals and vitamins in the bread.


submitted by Janus

1 tsp. baking powder

2-1/4 cup flour

1 T shortening

1/2 tsp. salt

Mix dry ingredients in a bowl. Add shortening and mix with fingers. Add 3/4 cup water. Keep mixing with hands until soft dough. Pinch off small pieces about golf ball size, flatten in your fingers and palm of your hand to make a small flat cake. Place in hot frying pan with grease or shortening; fry until speckled brown turn and fry the other side. Remove from pan, use as bread or roll in sugar and eat as a dessert. ( It is good rolled in sugar and cinnamon) Copyright © Sally Strackbein


Old Mom

3 cups of warm water

3 Tablespoons of club soda

2-1/2 cups of flour

A skillet and a low heat source

While Teff is the preferred flour, nearly any flour will do; especially wheat flour that is freshly ground from wheat berries. Nevertheless, get your grain as fine as you can get it with your grinder. Use a whisk (or blender) to mix the water and the flour. Use a spatula from time to time to scrape the sides, then whisk again. After it is mixed and reasonably smooth, add 3 tablespoons of club soda. (This is just quite shy of a quarter cup).

Heat up a skillet; preferably a 12" one, at least the first time you make it. If you have a thermometer, you want the pan about 400 degrees F. Make sure your pan is well coated with whatever anti-sticking stuff you have on hand. Tilt the pan, and pour in about 1/4 of a cup (a ladle full). Gentle rotate the pan to get the full pan filled, ala pancake style, with a thin coat of the batter. Let it cook until the pancake like bread is filled with holes and not wet, the edges should curl, this is fine. You won't be flipping this, you just scoot it off to another plate and repeat, until you've cooked all the batter.

Injera Bread is the basis of many recipes from the Ethiopia, or the Blue Nile region. By itself, it is very plain, but a staple in the diets of folks who live in that region. The first couple of batches are sort of tricky; just keep trying. It is a flat bread which is easy to "dress up." You can treat it like a flat pancake, or dress it up with some other items.



500 grams whole wheat flour

3 tablespoons olive oil

1 cup warm water

1 teaspoon sugar

1-1/2 packs Fleischmann's active dry yeast

1 teaspoon salt

Sunflower or sesame seeds


Mix wheat flour with warm water and yeast. Add oil, sugar and salt. Knead by hand adding sunflower seeds and sesame seeds (not to much), or you can do this part in the bread machine just when it's done kneading. Take it out and place on a lightly floured table top and shape it into either a round or loaf. Let it rise for 1-1/2 hours. At this point you can take a knife and place a few small cuts down the top of the loaf about a 1/2-inch deep for that bakery look. Make sure you let it rise a little after the cuts. Preheat oven to 500 degrees. Place your loaf in the oven for ten minutes (this makes a nice deep crust), then turn the oven down to 400 for 30-35 minutes. Take it out and you have authentic European-style brown bread. You can also do this in a Dutch oven. Try it out; if you like the taste add basil or dried tomatoes or roasted onions next time. Use your imagination.



Combine in a large bowl:

2 cups all purpose flour

1 package active dry yeast

Then heat the following together until just warm, about 115 to 120 degrees. Test like you would a baby bottle. It's better too cold than two hot - heat kills the yeast. If it's too cold it will just take longer to rise.

About 1-3/4 cups water

1/3 cup packed brown sugar

3 tablespoons shortening

2 teaspoons salt

Remember to that salt kills yeast. It's added for flavor and to slow down the growth of yeast but too much will kill it. If you want it can be omitted. Add this to the flour and yeast. Beat real well with a wooden spoon.

Add in 2 cups whole-wheat flour and as much of 2 cups of all-purpose flour that you can mix in with a spoon. Knead on a floured board for 8 to 10 minutes. Dough should be elastic. Remember to add flour as you need to.

Scrub out your bowl and dry well and then grease the inside with shortening or butter or margarine. Make a ball out of the dough and put it in the bowl. Turn it over so that it's greased on both sides and cover with a wet towel. Let it rise until double in size, usually 1 to 1 1/2 hours. Punch down and re-knead for a few more minutes to remove most of the gases. Divide in 2 let sit covered on your counter for about 10 minutes. Shape into loaves; I do this by using a rolling pin and roll out a square of dough, about 1 inch thick, then roll up sealing with my thumbs as I go. Once it's rolled up with the heel of your hand flatten the ends about two inches in and tuck under. This gives good shape.

Remember when you have your dough out flat you can get a bit creative and smear it well with butter then sprinkle generously with cinnamon and sugar and/or raisins or nuts. My mom puts cooked crumbled sausage in hers for a sausage bread that's great for breakfast. Once you get your loafs made, put them in a greased loaf pan and let double in size again then pop them in the oven preheated to about 375 to 400 for about 45 minutes. Check them about half way through and cover with foil if they're getting too brown too early. To test if there done they should just fall out of the pan the color should be a rich brown and when you thump them with your finger they should sound hollow.

Now this is a good starting recipe to get you used to whole wheat. As time goes on substitute more whole wheat for the all-purpose flour. When you get to 100% whole wheat you may have to add a little Gluten into the mix but we rarely use it. Remember bread is fun and you really can't mess it up. Just don't kill the yeast and you will be fine.


1 pkg. dry yeast

1/3 C. lukewarm water

3 tsp. shortening

4 tsp. honey

4 tsp. molasses

3 tsp. salt

3 C. scalded milk

6 C. whole wheat flour

Dissolve yeast in water. Melt shortening and combine with honey, molasses, salt and milk. Cook to lukewarm and combine with yeast mixture. Add flour, enough to make a soft dough and knead thoroughly, using extra flour as needed. Shape in rolls and place in Dutch oven. Let rise not quite double. Bake at 350 degrees F. with 6-8 coals on bottom and 15-18 coals on top for 12" oven. Bake about 30-35 minutes or until done.

Copyright 1993 by Peggy Layton and Vicki Tate


Warrior Woman

1 c. all-purpose flour

1 tsp. double-action baking powder

1/4 tsp. salt

3 T margarine

Mix with a little water until it's of bread dough consistency, then fry in a hot pan or hand-roll it into long sections and wrap around a green stick to cook over the fire.


Sally Strackbein

2 tsp. double action baking powder

2 cups flour

1/4 cup shortening

1/4 tsp. salt

3/4 cup water

1/4 cup dry milk

4 oz. Velveeta, sliced into 1/4 inch slices

1/4 cup grated Parmesan cheese

1 tsp. garlic powder


In mixing bowl, mix flour, baking powder and salt. Cut shortening into flour with pastry blender, or two forks. Mix water and dry milk. Add a little bit at a time until mixture is moist but not sticky. The amount of liquid to add will vary due to moisture in the air. Grease 12 inch cast iron skillet.

Press flour mixture into skillet, kneading with your knuckles as you spread biscuit mix evenly. Place slices evenly on top of biscuits. Mix parmesan and garlic powder and sprinkle over top. Cook on low heat for 15-25 minutes. Stick a toothpick into biscuits. When it comes out clean, the biscuits are done. Be sure cheese is bubbly.

Serves 6


Inspired by my sister-in-law, Dale's, story about her grandmother frying biscuits on the stovetop.

1/2 tsp. salt

2 cups flour

1/4 cup shortening

2 tsp. baking powder

3/4 water

1/4 cup dry milk

Mix dry ingredients in a bowl. Cut in the shortening. Make a well in center and add water a little at a time. Knead in the bowl for about half a minute. Lightly grease and preheat skillet to about medium heat. Pinch off dough in balls about the size of a marshmallow. Form into flat disks and fry biscuits for about 5-7 minutes per side. Don't make the biscuits too big or they will burn on the outside before they are done on the inside. Makes about a dozen.


"Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side..........."Ezekiel 4:9

Courtesy of Survival Ark

Carol Levergood/God's Recipe

Serving Size : 1

Preparation Time :0:10

2-1/2 cups wheat berries (hard)

1-1/2 cups rye berries

1/2 cup barley, whole and hulled

1/4 cup millet, whole and hulled

1/4 cup lentils, green

2 tablespoons great northern beans

2 tablespoons red kidney beans

2 tablespoons pinto beans

Measure and combine all the above ingredients into a large bowl. All dry ingredients are measured as *rounded* cups, teaspoons, tablespoons. Stir until well mixed.

Pour the above ingredients into a flour mill and grind. The flour should be the consistency of regular flour, not coarse. Coarse flour may cause digestion problems.

Divide flour in 2 equal parts. Half of the flour is to be used for the following recipe to make 4 breads (cakes) weighing 1/2 pound each. Store the remaining half of the flour in a freezer or refrigerator.

This full flour recipe is enough for one person to eat Ezekiel Bread (cakes) for eight days.


Carol Levergood/God's Recipe

Serving Size : 1

Preparation Time :0:30

1 cup warm water -- 110-115°

1 teaspoon honey

1 tablespoon SAF yeast

1/2 recipe Eziekiel Flour/God's Recipe

1 teaspoon sea salt

1/4 cup olive oil, extra virgin -- first cold-pressed

1/2 cup honey

1 cup water

Measure warm water, yeast and 1 tsp. honey into a small bowl, stirring to dissolve. If using another brand of yeast, double to 2 tablespoons and let sit 5 minutes to proof.

Into a large bowl combine, flour, sea salt, oil, 1/2 cup honey and 1 cup water. Add yeast mixture. Stir together until well mixed. Add more water if necessary (1/2 - 1 cup) to make moist drop-cookie-type dough. (Too much water requires longer baking time - too little water results in dryer bread).

Spread out evenly on an oiled 11 x 15 x 1 inch pan. Let rise in a warm place for 1 hour. Bake at 375 for 15 minutes. Solar ovens may be used in case of power shortage. When cool, cut into 4 equal parts weighing 1/2 pound each. The texture of the bread will be similar to banana bread, moist and dense.

*A 4-day supply of God's Recipe Bread can be placed in an oiled loaf pan. Let rise 1 hour and bake at 350 for 30-45 minutes. Test center to make sure loaf is completely baked. Children also enjoy God's Recipe as cookies. All dry ingredients are measured as *rounded* cups, teaspoons, tablespoons.

VARIATIONS: Add one of the following combinations to the 4 day recipe:


8 ounces blueberries (use juice instead of water in the recipe)

1 ripe banana, mashed


2 ripe bananas, mashed

1/2 cup walnuts or pecans


1/2 cup raisins

1/2 cup pecans


1 large apple, grated

1/2 cup raisins


1 medium carrot, grated

1/2 cup raisins


10 ounces pineapple (use juice instead of water in recipe)

1/2 cup walnuts


1/2 cup chopped dates

1/2 cup walnuts or pecans


Decrease honey 1/8 cup

Add 1/8 cup *blackstrap* molasses


2-1/2 cups hard red wheat

1-1/2 cups spelt or rye

1/2 cup hulled barley

1/2 cup millet

1/4 cup green lentils

2 T. great northern beans

2 T. red kidney beans

2 T. pinto beans

Stir the above ingredients very well. Grind in flour mill.

Measure into large bowl:

4 cups lukewarm water

1 cup honey

1/2 cup oil

2 T. Red Star Yeast

Set aside for 3-5 minutes to allow yeast to grow.

Add to yeast mixture:

2 t. salt

Fresh milled flour from above mixture of grains

Stir until well kneaded about 10 minutes. This is a batter-type bread and will not form a smooth ball. Pour dough into greased pans. You may use 2 large loaf pans or 3 med. Loaf pans or 2-9x13 pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will over flow the pan while baking. Bake at 350 for 45-50 minutes for loaf pans and 35-40 minutes for 9x13 pans.

For fasting, divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water every day.


8 cups Prairie Gold hard white wheat

1/2 cup spelt

1/2 cup Kamut

1/4 cup lentils

1/4 cup millet

1/2 cup of mixed beans (pinto, pink, and navy)

Grind these grains into fine flour to make 13.5 to 15 cups of flour to use in our regular bread recipe.


9-10 Cups Wheat Berries (or Ezekiel 4:9 Mix)

2/3 Cup Oil

5-1/2 Cups Hot Water
(not distilled or reverse osmosis)

2/3 Cup Honey

1 tsp. Ascorbic Acid or Citric Acid

3 Tbs. Yeast

1 Tbs. Salt

1/3 Cup Gluten

Grease 4 medium bread pans. Grind the wheat berries with an electric or hand grain mill. Put hot water in the mixer with oil, honey, gluten and yeast. Turn on mixer or begin mixing with hand kneader. Add 5 cups of flour. Add salt and ascorbic acid. Add flour until dough cleans the sides. Knead for 10 minutes in an electric or hand dough kneader. Oil counter. Take dough out of mixer bowl and place on counter. Divide into four equal parts. Tuck under edges and place in medium loaf pans. Place pans in warm oven (150 degrees) or covered in a warm location for 35 minutes or until doubled in size. Bake at 350 degrees F for 35 minutes or until golden brown. Remove bread from pans and place on rack to cool. (A solar oven that reaches at least 300 degrees will do an excellent job baking this bread.)



We decided to prepare our Ezekiel 4:9 mix ahead of time in 6 gallon pails, because getting into 8 different pails in order to make some nutritious flour is not very convenient.

19 quarts Prairie Gold Wheat berries

5 cups Kamut

5 cups spelt

2-1/2 cups lentils

2-1/2 cups millet

2 cups pink beans

2 cups white beans

1 cup pinto beans

Divide the above contents into approximately 5 parts. Add the ingredients to the pail in layers, carefully mixing the ingredients after each layer.

When pail is full, mix well. Seal bucket. Use as needed for sprouts, flour, flakes, cracked grains, bulgur (substitute for rice in recipes), etc. We placed a Gamma lid on one of our pails to provide easy access to this nutritious mix for all flour uses. When it is empty, we refill it with another pail of mix.

We have been using this mix in our recent bread classes along with our usual 100% whole wheat bread, and many comment that they like the flavor of our mix better than the 100% whole wheat bread. We are confident that this mix will serve well as our famine rations in times of emergency.