| Author |
Message Text |
|
krick
|
I used to take several loaves of regular bread. Kinda bulky, so put them in Tupperware and carried them on my arm in a gym bag. Very light since it was ONLY bread.
This year I'm taking those sandwich thins. I bought some last week and they taste very good and are somewhat flatter than regular bread.
|
|
Pinetree
|
Cinnamon raisin bread or if lucky a raisin rye bread for me if I can find it.
|
|
housty9
|
quote joker: "  " plus one, a small Tupperware container and you can get several in.
|
|
OldFingers57
|
We have taken tortillas to use as bread and also have used the Cache Lake brand fry breads and also used the Bisquick biscuit mixes with our small reflector oven. Have also done blueberry muffins and brownies in the reflector oven.
|
|
Armored
|
Bannock is the only carbs I will take. just mix the dry ingredients with lake water and pan brown. it only takes 10 min for a 1 cup batch
|
|
butthead
|
quote PandaMoose: "What type of reflector oven do you use? And do you use certain recipes or just from the box?"
I do not own one, have made a few in over the years from cookie sheets, but will recommend one from a friend and member here, Old Scout Reflector Oven. Easily beats out commercially available ovens I have compared it to.
butthead
|
|
gkimball
|
quote Mocha: "quote msnature: "We have a couple of small bear barrels that we put the "smooshables" in like bread/tortillas/crackers and such. They clip right onto our packs or are easily carried by hand and make great little tables in camp! Similar to this:
http://fuelforadventure.com/backpackers-cache-carrying-case-for-bear-proof-containers/"
bear vault carrying case that looks pretty slick
"
Just don't ;eave it in the carrying case when you stash it in the woods. That strap handle would be very useful for a bear too!
|
|
blackdawg9
|
pitas and bagels .
|
|
mirth
|
We took tortillas on our recent trip for soft tacos one night & PB&J roll ups on a different day. Another evening we made some Red Lobster Cheddar Bay biscuits on a griddle above the fire, similar to how one might make pizza. They turned out well.
|
|
boconorm
|
I usually bring cinnamon bread to make French toast for the first breakfast. The rest of the trip, I stick to tortillas for lunch and fresh bannock for dinner.
|
|
MNLindsey80
|
My friend told me that she knew a guy who was worried about his bread getting squished so they actually tied the bread bag behind the canoe and drug it along in the water.
Obviously the bread was ruined!
I like the idea of tortilla shells, or those Sandwhich thins.
|
|
billconner
|
Heard a new one at a session at Canoecopia. Open a loaf, put a piece of wax paper between each slice, rebag, and sit on it to squish each piece flat. Reported better for French toast and grilled cheese than pbj, but tastes the same.
|
|
Mocha
|
quote msnature: "We have a couple of small bear barrels that we put the "smooshables" in like bread/tortillas/crackers and such. They clip right onto our packs or are easily carried by hand and make great little tables in camp! Similar to this:
http://fuelforadventure.com/backpackers-cache-carrying-case-for-bear-proof-containers/"
bear vault carrying case that looks pretty slick
|
|
msnature
|
We have a couple of small bear barrels that we put the "smooshables" in like bread/tortillas/crackers and such. They clip right onto our packs or are easily carried by hand and make great little tables in camp! Similar to this:
http://fuelforadventure.com/backpackers-cache-carrying-case-for-bear-proof-containers/
|
|
PandaMoose
|
What type of reflector oven do you use? And do you use certain recipes or just from the box?
|
|
Canoe42
|
quote mcsweem: "here's what we take very easy slides in the top or side of a pack and holds up well flatout bread "
Same here. I stow them between 2 pieces of cardboard and they keep their shape all week.
|
|
joker
|
We don't bring much bread but if we do we use sandwichthins. They are a lot more dense than regular bread so are more durable in the pack. Bring some tuna or chicken and a few mayo packets and you have a real quick lunch when you are traveling and don't want to stop and cook.file:///C:/Users/Casey/Downloads/sandwichthin.jpg
|
|
Mocha
|
i like the look of the flatout bread. 2 stores in duluth carry it. have used sandwich and bagel thins but duluth is closest and sometimes there are none to be had.
the flat out has GF options. there is usually a Vegan person or vegetarian person, it gets hard to find something everyone can eat.
|
|
butthead
|
I'm a big fan of plain old "Bisquick Baking Mix". Biscuits, breadsticks, dumplings, pancakes, are on my regular recipe list.
Working/rolling (bottle used as rolling pin), dough for breadsticks, Adams lake.
I hope to adapt a no-kneed bread recipe to canoe camping. My oven is usually just a pot over the fire with the lid turned upside down to hold burning coals/embers (lightweight Dutch Oven). Have also baked on the fire grate with an aluminum foil oven made on the spot, worked well for breadsticks and biscuits.
My version of bread brought from home is based on pilot biscuit/hard tack/pretzel baking, rye is particularly good.  .
Past trips I have packed cocktail rye and pumpernickel. this stuff will not crush easily
butthead
|
|
hobbydog
|
I bring tortilla but also like a good artisan bread like Whole Foods Cranberry/Walnut bread. It doesn't get easily compressed, is filling and quite tasty.
|
|
JimmyJustice
|
We bring pita or tortillas. Both work great for all purposes. Excellent fish tacos with tortillas.
|
|
Canoe42
|
I find the tortillas hard to separate after a week in the pack. And the edges tend to dry out. The flatout bread is easy to bend.
|
|
ChristineCanoes
|
We bake our bread - on our 23 day trip last year I baked mostly Bannock but also did cinamon buns and 1 or 2 loaves of regular bread with yeast. We also toom tortillas with wax paper between tortillas.
|
|
LindenTree3
|
quote joker: " "
That's what I use, wether its canoeing, backpacking or car camping it works for all three. Its just as filling as regular bread and way easier plus smaller to handle and pack.
|
|
plexmidwest
|
We use tortillas that come in the zip lock package, indestructible and stay fresh without drying out. You can wrap anything in a tortilla.
|
|
Spartan2
|
We took bread on our first trip, and I said never again. Spartan1 said that was how the campers at Camp Easton did it: "you squeeze the air out of the bread and make it smaller". Ick. It was doughy and hard to separate and I thought it was unpleasant. Have tried tortillas, and corn ones just crumbled, flour was better. But after a few days they got moldy, or dried out and were hard to stomach. We obviously didn't do those right. :-( Or else it just wasn't a good idea for a ten or eleven day trip. Maybe that was it.
We found that we preferred crackers. A variety of kinds, but I think Bretons were a particular favorite. Carried them in the original box in a Zip-Lock bag on the top of the food pack. And, as mentioned above, I do like the Nut-Thins crackers, too. We took cheese, summer sausage or salami, almond and peanut butter, and jam to put on them, and along with a little dried fruit, that would be lunch.
Sometimes when we were in camp I made a bannock, or biscuits with bisquick, or I have made Cache Lake fry breads on occasion, especially the Italion one. Have done a coffee cake once or twice in my Jello-Mold oven. But we didn't do bread except for biscuits which I made fresh.
|
|
AndySG
|
Another fan of totillas and/or pita bread. For something softer, I really like Cache Lake's Fry Pan Bread.
|
|
Frenchy19
|
Tortillas and/or pita. When I am alone, tortillas only. The flatourbread looks interesting...
|
|
mr.barley
|
I used to pack a tupperware bread container with a half loaf in it with cheese and whatever else to fill it up. I would put other things in it as the trip went on. It was always full of stuff coming out.
|
|
BnD
|
quote schweady: "I don't get it. Normal bread is a cinch to pack in. Find, or make, the right size cardboard box(es). Back in the day, we used some Quaker oatmeal cylindrical cartons, but they're not as strong as they used to be. Nothing beats a good ol' PBJ on white bread after a morning of fishing and before that nap. And, you have to have a loaf of Texas toast bread along for a decent breakfast of French toast at least one morning.
" I'm with ya'. The whole baking, frying or whatever bread is just costing me fishing time. My son and I have tried all sorts of back country cooking and have concluded a lot of it requires too much time, trouble and clean up. Like yourself and the outfitters just pack the bread, pitas, etc.... in a cardboard box (with our cookies of course)and it doubles as fire starter at the end of the trip.
|
|
Mocha
|
Bread items take up lots of space in the food pack and tend to get squished, broken or fed to the birds.
What do people rely on for bread items? tortilla, Pita, crackers, pilot biscuits or something else?
|
|
Savage Voyageur
|
I have in the past trips brought a few variations on breads. Most trips I just make biscuits in one of the many ovens we use. Outback oven, reflector oven, jello mold oven, Coleman oven. Bagels in the bread isle also travel good, they have a preservative in them so they last. The bagles you get at a bagle shop starts growing mold after a few days. Also French bread travels good and is good for Italian meals or French toast. We also bring tortillas for fish tacos, they also travel good if you buy the ones that have preservatives in them.
|
|
QueticoMike
|
We used to bring bagels, then pita bread, but ended up with tortillas as our bread of choice. They come in their own ziplock bag and I keep them in a tupper-ware container. I have had them out there for 2 weeks without any issue. They stay soft the whole time. I like using the "OLE" brand.
|
|
ozarkpaddler
|
Sometimes I'll add some English muffins, but this is my favorite:
Mission Tortillas
They also have a low-carb tortilla, which is what we buy all the time. We rarely keep bread in the house any more, but we always have Mission Tortillas. Not just for canoeing anymore. Heheheh, I sound like a commercial (LOL)!
|
|
kanoes
|
quote ozarkpaddler: "...but this is my favorite:
Mission Tortillas
"
ditto here
|
|
KevinL
|
Have always done flour tortillas (corn didn’t work) in the past. I think back to ’78 on my first trip and we had 6 loaves of white bread packed by the outfitter.
This damn elimination diet – gluten, dairy, peanut free diet that I’m on, don’t know for sure what I’m going to do this year. While it looks like I do not have any gluten allergies, I do have some other food allergies. But I will say that I know when I eat gluten and I do feel better without it. I do know that gluten free bread will not hold up or last on a wilderness outing so may take floor tortillas. If you don’t keep it in the fridge or freezer, it starts molding in a couple days.
I have been playing around in the kitchen using tapioca flour, coconut flour, and ground flaxseed and have made some crackers and hard tack. Need to come up with a fry bread recipe I guess.
So far I have found that I can’t do milk, MSG, and peanuts. I used to live on peanut butter. When I tried re introducing it, my eyes turned red and started itching so bad that I about started bleeding from the scratching. Thank God that when I re introduced coffee, no issues.
|
|
deerfoot
|
quote QueticoMike: "We used to bring bagels, then pita bread, but ended up with tortillas as our bread of choice. They come in their own ziplock bag and I keep them in a tupper-ware container. I have had them out there for 2 weeks without any issue. They stay soft the whole time. I like using the "OLE" brand. "
+1 - exactly my experience. Now we just use tortillas.
|
|
joker
|
|
|
billconner
|
Mission tortillas, various crackers, and making fry pan bread/pizza dough mix/biscuits/etc. I'm trying to figure out if I can make basic bread with yeast and bake in JMO.
|
|
wetcanoedog
|
i take MRE crackers,if the vegetable ones are ok too.i know folks think they are nasty but i developed a taste for them years ago.
Wasa crackers are the other choice and i get the sourdough ones and keep them in a plastic box.
a hot bannock fills my need for a hot bread when i'm out.
back in the very-very old days i would just take a loaf of store bread a mash it flat.you get the same thing but without the air.
i have a good book about canoe fishing trips in Canada pre WW2 and these guys just took big crusty loafs of bread in a burlap bag.
|
|
FISHMAN3
|
French bread for chili. Eggs and spam the right size for all
|
|
Spartan2
|
quote KevinL: "Have always done flour tortillas (corn didn’t work) in the past. I think back to ’78 on my first trip and we had 6 loaves of white bread packed by the outfitter.
This damn elimination diet – gluten, dairy, peanut free diet that I’m on, don’t know for sure what I’m going to do this year. While it looks like I do not have any gluten allergies, I do have some other food allergies. But I will say that I know when I eat gluten and I do feel better without it. I do know that gluten free bread will not hold up or last on a wilderness outing so may take floor tortillas. If you don’t keep it in the fridge or freezer, it starts molding in a couple days.
I have been playing around in the kitchen using tapioca flour, coconut flour, and ground flaxseed and have made some crackers and hard tack. Need to come up with a fry bread recipe I guess.
So far I have found that I can’t do milk, MSG, and peanuts. I used to live on peanut butter. When I tried re introducing it, my eyes turned red and started itching so bad that I about started bleeding from the scratching. Thank God that when I re introduced coffee, no issues.
"
Try Nut-Thins crackers. Gluten-free. They are crispy, come in several flavors. With a cheese spread (oops, I guess you are cutting out cheese, too), almond butter, jam, salami slices, etc. they make a very tasty lunch. I do not have to eat gluten-free, but I take them just because I like them!
|
|
mcsweem
|
here's what we take very easy slides in the top or side of a pack and holds up well flatout bread
|
|
PineKnot
|
I bring a loaf or two of whole wheat bread in a tupperware-like bread box I found at a kitchen outlet store. Yes, it takes up space, but I like fresh bread for PBJ and fried fish sandwiches. As the bread is eaten, I can stash other items into the bread box reducing the overall space in the pack. I also bring some pan bread mix and pizza dough mix for other meals.
|
|
ghamer
|
English muffins and bagels here... both can be toasted over fire. We also protect them in a small tupperware container.
|
|
joetrain
|
I bring your standard loaves of white bread. They get smashed but I don't care. I make frying pan toast in the morning with my eggs and sandwiches later in the day. ~JOE~
|
|
mc2mens
|
Tortillas and pitas.
Here is a pic of fish tacos using pitas.
|
|
OneMatch
|
Enjoy seeing others and their techniques here. For me, I really enjoy taking wheat tortillas. They make for a great pb&j sandwich (or should I say enchilada?) and just about anything else with a meal. I always buy them in the unrefrigerated section of the grocery store.
Although now those English muffins sound tempting for a toast at breakfast.
|
|
kanoes
|
quote Canoe42: "I find the tortillas hard to separate after a week in the pack. And the edges tend to dry out. The flatout bread is easy to bend. "
bring some wax paper along. once you crack open the tortillas for the first time layer the wax paper between them...that way you'll have unstuck soft shells AND fire starters.
|
|
DeanL
|
We take along a few bread items that I'm sure most would think of as way to heavy or bulky. However, the kids (and myself) have a few favorite meals and I'm still young enough I don't mind lugging them around. We take 2 loaves of wheat bread along and put them in a sturdy shoe box and placed at the top of a pack. It sometimes get a roughed up but for the most part holds up exceptionally well. We use this for grilled cheese when we have chili for supper as well as toast for a quick breakfast. We also bring a pretty good stack of tortillas along. We use these for tacos and wraps we fill with peanut butter and jelly, they make for a really filling snack. For our biscuits and pizza crust I use Bisquick and the recipes that come on the box.
|
|
Ausable
|
quote joker: " "
+2 and Cache Lake frying pan bread. I've been thinking about trying bannock.
|
|
bhouse46
|
The sandwich thins are my basic, but I usually take two slices of heavy cinnamon bread and make french toast one morning. I might take corn meal or Bisquick for a quick bread to compliment a meal. Now I know one of the things I pack too much of...
|
|
nctry
|
Sandwich thins or Tortilla's typically. I had some packed for both my resupplies on my forty day trip and had no problems. I also have extra pancake mix sometimes and carry the extras for a snack later.
|
|
mooseplums
|
On my short solos i do this. No substitute for good bread
|
|
ozarkpaddler
|
quote joker: " "
We used those for awhile too and they're pretty good. Just went to the Mission tortillas to downsize a little more
|
|
Pinetree
|
Take 1 loaf of bread otherwise it is pancakes.
|
|
mr.barley
|
quote mooseplums: "On my short solos i do this
No substitute for good bread " Everything has japalenos in it.
|
|
Frenchy19
|
quote mr.barley: "quote mooseplums: "On my short solos i do this
No substitute for good bread " Everything has japalenos in it."
As it should! Curious-Is the meat from Schmidt's in Nicollet?
|
|
Laketrout58
|
Bagels!
|
|
mooseplums
|
quote Frenchy19: "quote mr.barley: "quote mooseplums: "On my short solos i do this
No substitute for good bread " Everything has japalenos in it."
As it should! Curious-Is the meat from Schmidt's in Nicollet? "
Schmidts it is
|
|
Frenchy19
|
quote mooseplums: "quote Frenchy19: "quote mr.barley: "quote mooseplums: "On my short solos i do this
No substitute for good bread " Everything has japalenos in it."
As it should! Curious-Is the meat from Schmidt's in Nicollet? "
Schmidts it is"
The best; a must stop on our visits to New Ulm!!
|
|
gkimball
|
I make pan bread or a bannock. Have never found a good way to transport bread due to fragility and bulk. There are many bannock recipes to choose from. Cache Lake makes really good packaged pan bread - just be sure to follow the directions and don't have the stove or fire too hot.
 Cache Lake pan bread on alcohol stove
|
|
Wally13
|
Ummm...that jalapeno and cheese summer sausage from Schmidt's looks delicious. I looked up their website and I see they have Gift Boxes available. May have to order some.
|
|
Thwarted
|
I like variety.
Sandwich thins, tortillas, bagels and English muffins.
Not much squishing you can do to those. Vacuum seal
in small batches.
|
|
andym
|
Pita, those little deli breads, and tortillas for the first few days. After that we bake fresh in a bakepacker.
|
|
KerryG
|
We like baking in a reflector oven - soda bread, corn bread, date nut loaf, pizza and cinnamon yeast buns - all delicious and easy to make. We also take flour tortillas. Since our trips are long we vacuum wrap them individually so they don't stick together but do stay fresh.
|
|
HammerII
|
quote mooseplums: "On my short solos i do this. No substitute for good bread
"
Oh yea that will work
|
|
OldFingers57
|
We take Tortillas, Naan, and already made pizza crusts (for making pizzas), otherwise we take a reflector oven and do biscuits, muffins and brownies in it.
|
|
DrBobDerrig
|
haven't taken bread for years. Good soft shell tacos that last without falling apart...bagels in different flavors....even French toast flavored bagels for breakfast. Sometimes those biscuit things where you just add water.
Bread is too much of a pain to deal with.
dr bob
|
|
schweady
|
I don't get it. Normal bread is a cinch to pack in. Find, or make, the right size cardboard box(es). Back in the day, we used some Quaker oatmeal cylindrical cartons, but they're not as strong as they used to be. Nothing beats a good ol' PBJ on white bread after a morning of fishing and before that nap. And, you have to have a loaf of Texas toast bread along for a decent breakfast of French toast at least one morning.
|
|
billconner
|
The pizza crust mixes work like the cache lake fry pan bread but at up to near 1/10th the price - just add your own spices or flavorings if you like that.
|
|
SaganagaJoe
|
I bring too much bread - so much that I had to pack some bread separately last trip and store it in a pack, played the odds against the bears and won that time. We eat summer sausage sandwiches every day for lunch.
|
|
Twins87
|
Tortillas - sandwiches, breakfast rollups, chicken tacos
naan bread - we use it for pizza crust
variety of crackers - usually bretons. we have a tupperware cracker container that fits two bretons boxes perfectly so if we are on a longer family trip, we bring two boxes that way.
bagels (& cream cheese for breakfast or lunch)
We don't always bring all of the above, depends on length of trip and how many people are along. But sometimes we do. (We are definitely a double portage crew ;-)
We've never tried bringing in regular bread but the above bread items are what we eat at home most of the time, we don't buy a lot of 'regular' bread.
on our last two trips we didn't eat all of our bagels so I'll reduce or just eliminate bagels next summer. I like that they are hardy but they are also big.
I love the flatout bread but for some reason the rest of the family prefers tortillas so that's what we bring.
|
|
Frenchy19
|
Used to bring Rye Krisp, but, alas, no more...LOVED those crackers!
|
|
billconner
|
Cache Lake bread $3.99 for 4 ounces. Jiffy pizza dough mix 67 cents for 6.5 ounces.
|
|
billconner
|
Did Jiffy pizza dough as fry pan bread twice this past week, and decided to bring more next trip. Along with more muffin mixes and brownies.
|
|
jcavenagh
|
quote AndySG: "
Another fan of totillas and/or pita bread. For something softer, I really like Cache Lake's Fry Pan Bread. "
+1
Flour totrtillas stay fresh a long time and pack well.
We had Cache Lake breads, various flavors, on our 2011 Wabakimi trip. What a treat, especially later in a trip when tortillas were getting boring. was
|
|
shock
|
just get a loaf of bread and squish it right away, ;)
|
|
gymcoachdon
|
Piragis outfitted me for my trip last September, and they gave me a loaf of what I believe they called "Swedish Limpa bread". It was tasty, and held up well. It was a heavy, rye like texture. No special packing, went in a baggie, into the CCS stuffsack and food pack. I think I ate the last of the loaf on day 4.
|
|
fishonfishoff
|
We trip with a campfire cooking wizard. He will make bread, calzones, doughnuts, etc... at the campsite.
Sidenote: we do bring tortilla shells for chicken fajitas.
FOFO
|