Preparedness

I have a new or at least a renewed hobby. It is called preparedness! I am suddenly intensely interested in learning all I can about survival in hard times. I just want to share a few things that I have tried this week.
Yes, Nanci the whole wheat bread is better with freshly ground wheat. It remains more moist and light and has a sweeter flavor. The bread I make from older ground wheat is still okay, but the freshly ground is much better. I had success with sprouts. It is very easy.
1. Just put a few seeds in a quart size jar and cover with twice as much water. Let it set 10-12 hours. I just put it in the dish cupboard on it's side with a cloth and elastic band.
2. Rinse all the water off, drain and cover with a cloth. Rinse again each morning and night for a couple of days.
3. As soon as the sprout pops its head out of the seed it is time to eat! Enjoy and get another batch started. Only make how much you are going to eat. If you make too many store them in the fridge. Can be stored in fridge for several days. Ideally you make what you eat when they are ready.
4. They don't require a stove or a fridge and are ideal food for storage.

*Sprouts can provide you with a fresh garden in your kitchen when none other is available. Seeds can be stored economically for long periods of time with the potential of many times their weight in fresh produce. Nutrition from seeds increase 300 to 1200% by sprouting. I just bought mine at a local health food store and were not very expensive. I got a mixture of different seeds...but, try a few to see which you like the best. They are really good in salads or on sandwiches.

The following recipe is for survival bread. You can make up this bread now while all the ingredients are available and it will keep indefinitely. Each loaf is the daily nutrients for one adult.

2 cups oats
2 1/2 cups powdered milk
1 cup sugar
3 Tblsp honey
1 pkg. orange or lemon jell-o (3 oz)
3 Tbsp. water

Combine oats, powdered milk and sugar. In a medium pan mix water, jell-o and honey. Bring to boil. Add dry ingredients. Mix well. (If the dough is too dry, add a small amount of water a tsp at a time). Shape dough into a loaf. (About the size of a brick). Place on a cookie sheet and bake at 350 degrees for 20 min. Cool. Wrap in aluminum foil to store. No refrigeration needed.

* This bread will be a ready-made item for hungry children to chew on while we prepare storage foods which take a little time.

There's much, much more......but that is enough for this week.