Preppers Survive: 10 Yeast-free Bread Recipes

Preppers Survive has an article on 10 Yeast-free Bread Recipes, including flat breads, soda breads, crackers, hard tack, pancakes and more. They’re not natural yeast or ferment recipes, but recipes without yeast.

Yeast, bread, and toilet paper were among the first items to disappear off the grocery shelves during the start of the 2020 pandemic. Bread is a beloved food staple and has been since cavemen roamed the earth. There are lavish bread recipes for the rich, basic homemade recipes for the middle class, and meager yeast-free bread recipes for the impoverished.

The majority of the United States population relies on grocery stores for bread, cakes, crackers, and pastries. We love the way it fills our bellies and the way its carbs convert into energy.  So, what can you do when yeast is not available? Do you have a back-up plan if the supply change is interrupted? Having 50 lbs of flour in your food storage pantry is a good start but what other ingredients would you need to make a simple food staple like bread for your family?


Below are 10 yeast-free bread recipes that need very few ingredients. These recipes have withstood the test of time and kept people away from starvation during times of scarcity. You may want to try a few of these recipes and see if one is a good fit for your family. Don’t forget to print a few and add them to your preparedness binder.


  1. Australian Damper

10 Yeast-free Bread Recipes with Few Ingredients for Doomsday preppers

For thousands of years, this bread has been made by Australian Aborigines. They would grind plants or nuts to make flour then mix it with water. Eventually, Australian cowboys were documented traveling with flour, salt, and water to make a bush bread by cooking it over hot coals. After many years, the recipe has expanded ingredients and adapted to a more modern taste.

(6) Ingredients:  Flour, salt, milk, butter, sugar, baking powder

For the full recipe visit: – Australian Damper


  1. Bannock

This bread originated from Scotland around 1562. The bread was eventually found in Canada and throughout North America used by Native Americans. It’s typically a dense, flat bread cooked in a round pan and made from oats or barley.

(5) Ingredients:  Flour, baking powder, salt, bacon grease, water

For the full recipe visit:  Prepper’s Will – How to Make Bannock Bread


  1. Crackers

10 Yeast-free Bread Recipes with Few Ingredients

Modern day crackers started out as Hard Tack (see the recipe below) then evolved in 1810, from an accidental baking incident into the cracker we know and love today. They got their name from the cracking noise they make when bitten into.

(5) Ingredients:  Flour, sugar, salt, fat (oil, butter, etc), water

For the full recipe visit:  The Pioneer Woman – How to Make Crackers


  1. Hard Tack

It’s a biscuit that has been used by sailors for thousands of years. The recipe was documented as far back as Ancient Rome. During the Civil War, it was a food staple for soldiers. With only three ingredients, it’s a go-to recipe to help people get through hard times by holding off hunger-pains.

(3) Ingredients:  Flour, salt, water  

For the full recipe visit:  YouTube – Treader Tube – Hard Tack Survival Bread


  1. Pancakes

10 Yeast-free Bread Recipes with Few Ingredients

Pancakes might be the oldest form of bread known to man, dating back to the Stone Age. Early American pancakes used buckwheat or cornmeal (aka Johnnycakes). What makes pancakes different from other breads it how it’s cooked. Once the batter has been made you drop it into a heated, greased pan. So, you’ll need a fifth ingredient which is grease or oil.

(4) Ingredients: Flour, eggs, milk, baking powder

For the full recipe visit:  Café Delites – Easy 3 Ingredient Pancakes


  1. Soda Bread

Soda bread originates from Ireland and was cooked in an iron pot over an open flame. It has a hard crust, dense texture, and a sour taste. Sour milk was used because of its reaction with the baking soda. Today buttermilk is used instead.

(4) Ingredients: Flour, salt, baking soda, buttermilk

For the full recipe visit:  Cooking NY Times – Traditional Irish Soda Bread


  1. Sponge Cake

Italians introduced this yummy bread to the world around 1420 during the Renaissance. It became very popular because it’s easy to make, uses only three ingredients, has no added fat, and tastes great!

(3) Ingredients: Flour, eggs, sugar

For the full recipe visit: – Three Ingredient Italian Sponge Cake


  1. Survival Bars

Survival bars are a modern spin on ration bars. They are designed to be high in calories, have a long shelf life, use inexpensive ingredients, and taste better than fortified ration bars that the military and Coast Guard use.

(6) Ingredients: Oats, powdered milk, sugar, honey, gelatin, water

For the full recipe visit:  Food Storage and Survival – Homemade Survival Bars


  1. Tamale

Tamales are older than Mayan or Aztec civilizations. This recipe is estimated to be over 10,000 years old. Warriors and hunters would pack them for sustenance on long journeys.

(6) Ingredients: Masa harina (corn flour), stock, salt, baking powder, lard, butter

For the full recipe visit:  Mexican Please – Easy Tamales Recipe


  1. Trench Cake

The British government released this recipe to the public so they could make a cake with the limited food rations citizens were allocated. It was common practice to send a trench cake to a loved one fighting in the first world war. Eggs were scarce so vinegar was used as a substitute. This recipe can be improved by adding currants or raisins, plus spices like nutmeg and ginger.

(7) Ingredients:  Flour, cocoa, baking soda, margarine, vinegar, milk, bwn sugar

For the full recipe visit: Ask a Prepper – WW1 Survival Food


Practical Self Reliance: Potato Yeast Starter for Baking Bread

A few people I know have not been able to find yeast in the store recently. There is no knead to despair if you want to bake bread, but have no yeast. There are other options. Here is Ashley Adamant of Practical Self Reliance, writing Potato Yeast Starter for Baking Bread

No yeast at home?  Try culturing your own wild yeast on potatoes!  All you need is one medium-sized potato, a bit of water and smidge of patience.

Homemade Yeast starter from potatoes, and easy potato bread recipe

Believe it or not, commercial yeast has only been available in well-stocked grocery stores for the past 100 years or so.  Leavened bread, however, has been baked for millennia.

It’s convenient to be sure, but yeast packets are not the only way to leaven bread.

In times past, bakers cultured their own wild yeast for raising bread.  Sourdough is one version, and it’s a community of yeast and lactic acid bacteria (like in yogurt) that give the bread a characteristic sour taste.

But what if you don’t like sourdough (or don’t have the patience to maintain one)?

There are literally dozens of ways to culture a wild yeast starter, using everything from raisins to beer to wild apples.

This simple method cultures wild yeast on boiled potatoes and was originally used by vodka distillers making high-quality potato vodka.  The idea is to just culture yeast, without encouraging the lactic acid bacteria that are part of sourdough.

DIY Potato Yeast Starter for Bread

Potatoes are high in starch, which is ideal for culturing yeast.  They also contain plenty of micro-nutrients, making them a better yeast starter than sugar alone.

There are a number of different potato yeast starter recipes circulating on the internet at the moment, ever since yeast disappeared from store shelves this spring.

Guess what…they all work.

Some add sugar, others add a bit of flour and some are just a mashed potato and the starchy water used to boil it.

Mash it all together, and then leave it open on the counter for 2-3 days.  Yeast floating by in the air will settle on your starchy yeast trap, and quickly go to work reproducing.

The simplest method, and the one originally used for vodka production, was just a single potato.

Peel the potato and place it in a pot of water.  Bring the water to a boil, and then simmer for 35-45 minutes, until the potato is completely soft.  Test it with a fork to ensure that it’s cooked and soft all the way to the center.

Pour the cooking water into a container, and allow it to cool.  Meanwhile, thoroughly mash the potato.

Place the mashed potato into a one-quart mason jar, and then pour the starchy potato cooking water in to fill the jar.  If you’re a bit short on cooking water, just add clean, chlorine-free drinking water.

Set the jar on the counter (open or covered with a towel), and wait.

In about 24 – 36 hours, you should see the first tiny bubble on the surface.  (Look closely at the potato layer below, and you’ll see tiny bubbles forming there too.)

Cap up the jar, give it a vigorous shake to distribute the yeast and then open it up and leave the jar on the counter again.

In another 24 to 36 hours the jar should really be bubbling.  At this point, you can bake your first loaf of bread…

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