This is the second of two articles from James Mandeville. In this article we cover making the dough, baking the bread and different types of outdoor oven. In the first part we looked at the ways flour can be extracted in a survival situation and some information on history and types of bread. Part 1
Making the dough
In bread making, flour is always stated as 100%, and the rest of the ingredients are a percentage of that amount by weight. It helps to add some salt if you have any; it is best to add salt once you have made the bread dough and after it has rested for 20 minutes.
For unleavened bread, use 50% water, for leavened bread, use 60 to 75% water by weight. If you cannot weigh the ingredients, add water to the flour and work it with your fingers until it is firm but not sticky. Add more water or flour until you have a firm, soft ball of dough.
If you don’t have a bowl to work in, use a flat plank of clean wood, pile the flour into a heap, make a hole in the center of the heap, pour in a little water and work the flour from the edges to the center, adding more water or flour as needed.
Once you have a firm, pliable ball of dough, pound it down on your work surface and work it back into a ball a few times.
If it sticks to the surface, dust the surface with a little flour. If you want to add seeds, chopped nuts, fruit, etc., do it at this stage and work them well into your ball of dough.
Adding 3% by weight of fat to the dough (butter, margarine, animal fat, etc.) will help the leavened bread to rise, make unleavened bread less chewy and help the bread to last longer.
If you want to make leavened bread, cover the dough and leave it for a few hours to rise in a warm place as the yeast multiplies in the dough.
It makes better bread if you pound it back into a ball a couple of times during this process and leave it to rise again.
Whether you make leavened or unleavened bread, it is best in a survival situation to bake buns, biscuits or small loaves. This ensures they cook right through and if you spoil them in the baking, you haven’t lost all your precious dough.
Damper is a very traditional and unique style of unleavened bread, which was baked in the hot coals of a cooling camp fire. The name comes from the way the dough was placed in coals of the camp fire after it had been dampened a bit.
Originally, damper was a very simple mixture consisting of flour and water, with salt added for flavor. These ingredients were mixed into a dough and because cooking pans were an extra burden to carry, the dough was normally placed directly upon the hot coals of an open fire place, being turned over when the first side was cooked.
A variation is to wrap the dough around a stick and then cook over an open fire.
During the early days of colonization of Australia, damper bread was a staple food in the bush and a favorite of swagmen and drovers because the dry ingredients could be easily carried and they only needed to add water to the mix.
Balls of bread dough can also be dropped into boiling water and cooked this way as dumplings.
There are various ways bread can be baked in a survival situation. In the above photo, unleavened bread dough is being baked on a hot metal plate placed directly over the cooking fire. Greasing the plate improves the bread but do not use too much fat or oil as this then turns into a frying process.
A hot, flat rock could be used instead, but take great care when heating any type of stone as the water content in certain stones will expand in the heat causing the stone to explode, sending hot shards of stone flying everywhere.
If you heat up a stone, first prove it by lighting a fire under it, leaving it to heat up and then cool down a few times without being anywhere remotely nearby.
Please continue reading below
Making a clay oven
Traditionally, bread (leavened or unleavened) is baked in an oven. It is quite practical to make a bread oven in a survival situation if you are in an area where you have access to clay soil, water and dried grass or straw.
Various methods of bread oven construction are possible. The simplest is to make an igloo shape out of bent sticks, weaving more sticks though the basic frame.
Cover the frame with a thick layer of clay mixed with straw. It takes a little experimentation to get the ratio of clay to straw correct, if you use too much or too little the clay will crack.
The photo below should give you a better idea of the clay/straw ratio. Once you have made your small clay igloo, leave it to dry out naturally for as long as possible.
The next stage is to light a fire inside your clay igloo. The framework of sticks you used to support the clay will burn away and (hopefully) you will be left with the baked clay outer walls.
This is your bread oven. Do not make too fierce a fire inside the oven; you are drying out the clay, not making a blast furnace. The photos below show the clay oven before and during firing.
To use the finished oven, build a small fire inside and allow the oven to heat up until the outer surface is too hot to touch. Rake out the burning material and put the bread loaf, cakes, biscuits, etc. inside.
To retain the heat in the oven, close the entrance up with a piece of wood, clay sods, etc.
There are many possible variations on making a clay oven; the method described above is fast and effective in a survival situation.
For a more permanent oven, it is possible to make bricks from clay and straw and build a similar shape to larger dimensions. Instead of using a twig framework, build up the shape with soil, cover the soil in leaves and then plaster over it with your clay and straw.
Build up this outer layer and smooth the outer surface using wet hands. Before the clay is dry cut out the opening. Then leave to harden. Once fully dry, dig out the soil with your hands and you are left with the clay oven.
Fire the clay oven as described above before using it for the first time. If you want a more permanent oven, build a shelter over it to protect it from rain.
If the weather is particularly stormy, consider making a snake hole fire instead of an open fire:
Choose a section of sloping ground facing into the wind. For this fire to work well, it needs a strong draught of air rushing up the tube.
Start by digging out the lower fire pit and then dig down from the top. You should be able to get your bent arm from the top hole to the bottom hole. Remove any stones or pebbles as they may explode when heated.
The snake-hole should be narrower at the bend than at the exit or entrance to create a “chimney effect.” Build a small fire in the lower hole and keep feeding it until it is burning strongly, then push it as far into the hole as possible without putting the fire out.
Use long sticks to feed into the fire so you can adjust its heat by either pushing them in to make the fire hotter or pulling them out to reduce the fire’s heat.
Read part one – Extracting flour from different sources and Bread history
Thanks to James Mandeville for this article. Jame is an ex-Army survival instructor and runs the popular survival website site Survival Expert.
He has many years experience in difficult terrain, notably the Amazon, the African bush and climbing in various mountain regions including the Drakensburg Mountains and the Andes.
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Hii ni makala ya pili kati ya makala mbili kutoka kwa James Mandeville. Katika makala hii tutazungumzia jinsi ya kutengeneza unga, kuoka mkate, na aina mbalimbali za tanuri za nje. Katika sehemu ya kwanza tulijifunza jinsi ya kutengeneza unga katika hali ya kuishi na habari kuhusu historia na aina za mkate. "Kama sehemu ya kwanza ya ""kufanya unga"" katika utengenezaji wa mkate, unga ni daima alitangaza kama 100% na wengine viungo ni asilimia ya kiasi hicho kwa uzito." Kwa hivyo, ni bora kuongeza chumvi wakati wa kuoka mkate, na baada ya dakika 20. Kwa mkate usio na chachu, tumia maji 50%, kwa mkate wenye chachu, tumia maji 60 hadi 75% kwa uzito. Ikiwa huwezi kupima vipengele, ongeza maji kwenye unga na uufanye kwa vidole vyako hadi uwe imara lakini usiwe na kunata. Ongeza maji zaidi au unga hadi uwe na unga thabiti, laini. Kama huna bakuli la kufanya kazi, tumia ubao wa mbao safi, weka unga kwenye rundo, fanya shimo katikati ya rundo, umwagie maji kidogo na ufanye kazi kutoka kando hadi katikati, uongeze maji zaidi au unga kama inahitajika. Baada ya kupata mpira wa unga ulio thabiti, uupige kwenye sehemu ya kazi na ufanye tena mara kadhaa. Ikiwa imeambatana na uso, funga udongo huo kwa unga kidogo. Ikiwa unataka kuongeza mbegu, karanga zilizokatwa, matunda, nk, fanya hivyo katika hatua hii na ufanye kazi vizuri katika mpira wako wa unga. Kuongeza mafuta ya 3% kwa uzito kwa unga (siagi, margarini, mafuta ya wanyama, nk.) Kwa hivyo, kwa kuimarisha mkate wa chachu, unaweza kuimarisha mkate wa chachu na kuimarisha chakula cha mchana. Ikiwa unataka kutayarisha mkate wenye chachu, funika unga na uache uongezeke kwa saa chache mahali pa joto huku chachu ikiongezeka. Kwa mfano, mkate wa kawaida hutengenezwa kwa kuufanya uwe mpira mara kadhaa wakati wa mchakato huo na kuuacha uinuke tena. Ikiwa unafanya mkate wenye chachu au usio na chachu, ni bora katika hali ya kuishi kuoka mikate, biskuti au mikate midogo. Hii inahakikisha wao kupika haki kupitia na kama wewe kuharibu yao katika kuoka, wewe si waliopotea dough yako yote ya thamani. Damper ni aina ya kipekee ya mkate usio na chachu, ambao ulichemshwa katika makaa ya moto ya moto wa kambi. Jina hilo linatokana na jinsi unga ulivyowekwa ndani ya makaa ya moto ya kambi baada ya kunyunyizia kidogo. Mwanzoni, damper ilikuwa mchanganyiko rahisi sana wa unga na maji, na chumvi iliongezwa ili kuuboresha ladha. Vifaa hivyo vilichanganywa na kutengenezwa unga, na kwa sababu mikate ya kupikia ilikuwa mzigo wa ziada wa kubeba, kwa kawaida unga huo uliwekwa moja kwa moja juu ya makaa ya moto ya moto, ukigeuzwa wakati upande wa kwanza ulipopikwa. Tofauti nyingine ni kufunika unga huo kuzunguka fimbo na kisha kuupika juu ya moto. Katika siku za mwanzo za ukoloni wa Australia, mkate wa damper ulikuwa chakula cha msingi katika misitu na favorite ya swagmen na drovers kwa sababu viungo kavu inaweza kuwa rahisi kubeba na wao tu zinahitajika kuongeza maji kwa mchanganyiko. Matofali ya unga wa mkate yanaweza pia kutupwa ndani ya maji yenye kuchemsha na kupikwa kwa njia hiyo kama dumplings. Kuna njia mbalimbali za kuoka mkate katika hali ya kuishi. Katika picha iliyo juu, unga wa mkate usio na chachu unaoka juu ya sahani ya chuma yenye moto iliyowekwa moja kwa moja juu ya moto wa kupikia. Kupaka mafuta kwenye sahani huongeza ubora wa mkate lakini usitumie mafuta mengi sana kwani hii inageuka kuwa mchakato wa kuchoma. Jiwe la gorofa lenye joto linaweza kutumiwa badala yake, lakini tahadhari kubwa inapaswa kuchukuliwa wakati wa kupasha joto aina yoyote ya jiwe, kwani kiasi cha maji katika mawe fulani kitaongezeka katika joto, na kusababisha jiwe kulipuka, na kutuma vipande vya mawe moto kila mahali. "Ukipasha jiwe moto, kwanza uthibitishe kwa kuwasha moto chini yake, ukiacha kupasha moto na kisha kupoza mara chache bila kuwa karibu kabisa.""" Kwa kawaida, mkate (wenye chachu au usio na chachu) huoka katika tanuri. Ni rahisi sana kufanya tanuri ya mkate katika hali ya kuishi ikiwa uko katika eneo ambalo una upatikanaji wa udongo wa udongo, maji na nyasi kavu au nyasi. Mbinu mbalimbali za kutengeneza tanuri za mikate zinawezekana. Njia rahisi zaidi ni kutengeneza umbo la igloo kwa kutumia vijiti vilivyopindika, na kushona vijiti vingi zaidi kwenye muundo wa msingi. Funika fremu hiyo kwa tabaka nene la udongo uliochanganywa na nyasi. Ni muhimu kufanya majaribio ili kupata uwiano wa udongo na nyasi sahihi, ikiwa unatumia kidogo au sana udongo utapasuka. Picha iliyo hapa chini inapaswa kukupa wazo bora la uwiano wa udongo na nyasi. Baada ya kuunda igloo yako ndogo ya udongo, acha iume kwa njia ya asili kwa muda mrefu iwezekanavyo. Hatua inayofuata ni kuwasha moto ndani ya igloo yako ya udongo. """Mfumo wa vijiti ulivyotumia kuunga mkono udongo utachoma na (na matumaini) utabaki na kuta za nje za udongo zilizokaushwa." Hii ni tanuri yako ya mkate. "Usiwashe moto mkali sana ndani ya tanuru; kwa maana unaueka udongo, wala si kutengeneza tanuru ya moto.""" Picha zilizo hapa chini zinaonyesha tanuru ya udongo kabla na wakati wa kuchoma. Ili kuifanya iwe tayari, fanya moto mdogo ndani ya tanuri na uiache iwe moto hadi sehemu ya nje iwe moto sana. Rake nje ya vifaa kuchoma na kuweka mkate mkate, keki, biskuti, nk. ndani yake. Ili kuhifadhi joto ndani ya tanuri, funga mlango kwa kipande cha mbao, matope ya udongo, na kadhalika. Kuna tofauti nyingi zinazowezekana za kutengeneza tanuru ya udongo; njia iliyoelezwa hapo juu ni ya haraka na yenye ufanisi katika hali ya kuishi. Kwa ajili ya tanuri ya kudumu zaidi, inawezekana kutengeneza matofali kutoka udongo na nyasi na kujenga umbo kama hilo kwa vipimo vikubwa zaidi. Badala ya kutumia muundo wa matawi, jenga umbo la udongo, funika udongo na majani, kisha uifunike kwa udongo na nyasi. Jenga safu hii ya nje na laini uso wa nje kwa kutumia mikono mvua. Kabla ya udongo kukauka kata mlango huo. Kisha acha iimarike. Baada ya kukauka kabisa, chimba udongo kwa mikono yako na unabaki na tanuru ya udongo. Moto tanuri ya udongo kama ilivyoelezwa hapo juu kabla ya kutumia kwa mara ya kwanza. Ikiwa unataka jiko la kudumu zaidi, jenga kifuniko juu yake ili kulilinda kutokana na mvua. Ikiwa hali ya hewa ni mbaya sana, fanya moto wa shimo la nyoka badala ya moto wa wazi. Ili moto huo ufanye kazi vizuri, unahitaji hewa nyingi iende juu ya bomba hilo. Anza kwa kuchimba nje ya shimo la chini la moto na kisha uchimbe chini kutoka juu. Unapaswa kuwa na uwezo wa kupata mkono wako bent kutoka shimo juu kwa shimo chini. Ondoa mawe au vito kwa sababu vinaweza kulipuka vinapopashwa joto. "Kuna uwezekano wa kuwa na shimo la nyoka katika sehemu ya chini ya shimo, lakini kwa sababu ya athari ya ""chumni,"" shimo la nyoka linapaswa kuwa nyembamba zaidi katika sehemu ya chini ya shimo na kuchochea moto hadi iwe na moto mkubwa, kisha uisumbue ndani ya shimo kwa muda mrefu iwezekanavyo." Tumia vijiti virefu kulisha moto ili uweze kurekebisha joto lake kwa ama kushinikiza ndani ili kufanya moto moto zaidi au kuvuta nje ili kupunguza moto wa moto. Soma sehemu ya kwanza <unk> Kutengeneza unga kutoka vyanzo tofauti na historia ya Mkate Shukrani kwa James Mandeville kwa makala hii. Jame ni mwalimu wa zamani wa jeshi wa kuishi na anaendesha tovuti maarufu ya kuishi ya Survival Expert. Ana uzoefu wa miaka mingi katika maeneo magumu, hasa Amazon, msitu wa Afrika na kupanda katika maeneo mbalimbali ya milima ikiwa ni pamoja na Milima ya Drakensburg na Andes. Kama una maoni yoyote basi tafadhali kutupa ujumbe juu yetu nje Revival ukurasa wa Facebook Kama una hadithi nzuri ya kuwaambia au blog basi sisi kujua kuhusu hilo juu ya ukurasa wetu wa FB, sisi pia ni furaha kwa makala au ukaguzi kuwasilisha, tungependa kusikia kutoka kwenu. Tunaishi katika ulimwengu mzuri, nenda nje na uifurahie. Uamsho wa nje <unk> Kutunganisha sisi sote na nje