Make your own Norwegian Survival Bread (Toerbrood recept)

More than once we were looking for the best options during our food planning for our next outdoor adventure. What to bring for breakfast and lunch? Biscuits, oatmeal or muesli bars? After a few days you get so tired of eating the same thing over and over agains. And some options just came with too much waste.

So we decided to try something new: Survival Bread. A compact and very nutricious variant of bread that is highly popular amongst hikers and outdoor enthusiasts. It barely contains water and  you can preserve it for several weeks. One bread contains nearly 9000 calories, making it a good breakfast and lunch for 3-4 days.

Recipe for Survival Bread


625 gr crude wholemeal
250 gr fijn wheat flour
250 gr semolina
125 gr rye flour
1 tablespoon salt
ca 250 gr dried fruits
ca 250 gr nuts
150 gr butter
100 gr honey
125 gr cane sugar
500ml of whole milk


  • Pre-heat the oven at a temperature of 180 degrees Celsius
  • Mix the wholemeal, wheat flour, semolina and rye flour with salt, chopped dried fruits and nuts.

    Melt the butter in a pan and add honey, sugar and milk. Stir well. Make sure the mixture is tepid and not boiling!

  • Take the pan of the stove and mix both mixtures.
  • Knead the dough about 15-20 minutes until it’s solid.
  • Grease a baking mold with some oil, take the dough and make a layer of 2-3 centimers thick.
  • Bake the bread for 60 minutes on 180 degrees.

Extra information

There are several variants for making this bread. Instead of dried fruits you can add small chunks of chocolate.

It is possible to freeze the bread in small portions to make sure it stays dry and doesn’t mould. Though you can preserve it for several weeks.

Check out more recipes for outdoor food on our post ’10 best meals to prepare for your outdoor adventure’

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