Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

56 Long-Term Survival Foods and Supplies at the Grocery Store

Posted on May 21, 2014 Author AllSelfSustained 10

With the help of suggestions that have come in from our readers, we have compiled a list of the top food items and emergency supplies that you can buy at the grocery store. The list contains foods with a long shelf life, items that have multiple uses, and supplies that are great for bartering.
Survival Food that adds flavor & comfort: These four foods can be stored for over 10 years and are a great way to add a little bit of flavor to your cooking.If stored properly they can probably last indefinitely.

1. Salt
2. Sugar – Brown or White
3. Raw Honey
4. Alcohol – Whiskey, Vodka, etc…

Hard Grains: Stored properly hard grains have a shelf life of around 10 – 12 years.

1. Buckwheat
2. Dry Corn
3. Kamut
4. Hard Red Wheat
5. Soft White Wheat
6. Millet
7. Durum wheat
8. Spelt

Soft grains:These soft grains will last around 8 years at 70 degrees sealed without oxygen.

1. Barley,
2. Oat Groats,
3. Quinoa
4. Rye

Beans: Sealed and kept away from oxygen the following beans can last for around 8 – 10 years.

1. Pinto Beans
2. Kidney Beans
3. Lentils
4. Lima Beans
5. Adzuki Beans
6. Garbanzo Beans
7. Mung Beans
8. Black Turtle Beans
9. Blackeye Beans

Flours and Mixes and Pastas: 5 – 8 years

1. All Purpose Flour
2. White Flour
3. Whole Wheat Flour
4. Cornmeal
5. Pasta
6. White Rice ( up to 10 years)

Oils:

1. Coconut oil – Coconut oil has one of the longest shelf lives of any kind of oil. It can last for over 2 years and is a great item to add to your survival food supply list.

Other good survival foods: 2 – 5 years of shelf life

1. Canned Tuna
2. Canned Meats
3. Canned Vegetables & Fruits
4. Peanut Butter
5. Coffee
6. Tea
7. Ramen Noodles – not the greatest food in the world but they are very cheap so they made the survival food list.
8. Hard Candy
9. Powdered milk
10. Dried herbs and spices

Items that can be used for more than cooking:

1. Apple Cider Vinegar – Cleaning, cooking, and has antibiotic properties
2. Baking Soda – Cleaning, cooking, etc…
3. Honey – Mentioned again for its antibiotic properties and wound healing.

Non Food Items to stock up on at the grocery store:

1. Bic Lighters
2. Toilet Paper
3. Soaps
4. Bottled Water
5. Vitamins
6. Medicines
7. Bandages
8. Peroxide
9. Lighter fluid
10. Canning Supplies
11. Charcoal

---

by: Rob Richardson, offgridsurvival.com

Category: Food Storage Tag: allselfsustained, Aquaponics, asparagus, asparagus cooking, asparagus recepies, beans cooking, beans recipes, bio, bio food, car, car prepper, car preppers, car survival kit, cooking, cooking asparagus, cooking beans, domsday, garden bed kit, garden bed kits, garden kit, garden kits, garden prepper, Improvised Water Filter, organic garden, organic gardening, organic vegetable garden, organic vegetable gardening, organic vegetable plants, prepper doom, prepper garden, raised bed garden kits, raised bed kit, raised bed kits, raised garden bed kit, raised garden bed kits, raised garden beds kits, raised garden kit, raised garden kits, recepies, recipes, recipes beans, self sufficient, self susustained, selfsustained, sufficient, survival, survival kit car, SURVIVAL TIPS, Survivalist, sustained, vegetable garden kit, water, Water Filter 10 Comments

56 Long-Term Survival Foods and Supplies at the Grocery Store

Smells That Will Get You Killed When SHTF

This may seem like a silly topic to touch on, well you are far from right if you believe that.

On the article that follows below they have 3 smells that can get you killed if SHTF. One is obvious but you have to think about why people would still use and do things that smell even if SHTF.
I would like to add that just a simple act of lighting a cigarette could make your position known if someone was 100 feet or so away from you. You have to be very serious and knowledgeable about when and how to not produce smells like smoke from a campfire etc.
Read the comments in the article and if you can add your own please come back to our Facebook page facebook.com/shtfpreps and tell us more.

Smells That Will Get You Killed When SHTF

By Author SHTFPreparedness
Posted on Last updated: May 24, 2024
CategoriesSurvival

Smells That Will Get You Killed When SHTF - SHTFPreparedness

Sep 2, 2014

3 Smells That Will Get You Killed When SHTF



Showering will be a thing of the past

When I speak to people about this topic most of them just flat out don’t believe me. I could not be more serious though. During my deployment to Iraq, a country that is pretty much in a constant shtf situation, there was nothing that smelt good. I started noticing scents that were not so strong to me before. Little by little my clean laundry started to smell stronger and richer.

One day I was in need of some caffeine so I went to our nearest Green Bean and got an iced mocha. On the return walk to our CP I caught a whiff of something flowery and fresh. It was almost overwhelming. I thought something had to be nearby that was giving off this pleasant aroma. I looked around and saw nothing but gravel.

Then, I looked ahead of me since the wind was in my face and there it was… We only had two or three females in our battalion and it was her perfume. That being said, there is nothing impressive about that in itself. After all we have smelt a nice perfume when someone walks into a room we are occupying right? The impressive part was that she was about 80 meters ahead of me. In an open desert with swirling winds. I was impressed, but never really thought about it again till later in the deployment.

About one half of the way through our deployment we started doing Air Assault aka TST missions (time sensitive target) for those of you who are military acronym savvy. This is when I connected the dots and realized how important smell is in tactical situations. We would work with Seals, Rangers, and several other sf groups. What did they have in common? Besides being able to kill you 1,001 ways with their bare hands.They all practiced smell management. None of them smelt good but they didn’t really stink either.

Now, I would not compare Iraq to the US in many ways but I think the principle is the same. If shtf here at home then all of our priorities are going to drastically change. Except for those of us who are already prepared, but even ours will change as well whether you realize it or not. People are not going to be worried about showering daily.
#1 Avoid Perfumes.

We have already established that smells are going to be amplified in an apocalyptic scenario. So, what can we do to avoid becoming a statistic in these nightmare situations?

1. Avoid using perfumes, or any strong scented body wash’s or soaps.
2. Do use unscented soap.
3. If you only have scented soap use it lightly.
4. Don’t bathe as often.

Most of these only apply when you are traveling so it may not be an issue. Just keep in mind that you never know when you are going to want to go undetected in a post collapse situation. Please keep these things in the back of your mind.
#2 Be Aware of Food Smells.

Something that may be terribly obvious to most people is the smell of food. We have all had those situations where we catch a scent of burgers grilling a whole block away. You may not even see smoke in the air but you know instantly that somewhere remotely nearby someone is preparing a feast. Just think how much this will be amplified after someone hasn’t had a real meal in days or weeks.

1. Use MRE meals, still be cautious if you use the built in heater.
2. Place all cooked food in scent proof containers, like Tupperware.
3. If you need to cook food and feel people may be somewhat close, wait until late night, around 2 or 3 am to cook it. Make sure to hide any flames if cooking over an open fire.

#3 Human Waste Stinks!

Old School Outhouse


I guarantee the most overlooked topic by new preppers is what they are going to do with human waste. Have you ever smelt a port-a-potty stand from a significant distance? I know I have on several occasions. It is a horrid stench that catchesyour attention immediately. You need to have a plan for what you are going to do with this waste, especially if you are planning on bugging in.

1. Dig a deep hole, far far away from your living quarters especially if you have a well for drinking water.
2. Make sure the hole has a good seal on it. You should be able to engineer something cheap with some plastic like visqueen.
3. Carry the waste there in a 5 gallon bucket. Be sure not to dispose of urine on top of the ground near your living quarters. It may not stink at first but it will smell like male cat urine after a few days.
4. You can burn solid waste, but this presents a whole new set of issues because burning poop is very hazardous. I would research this topic thoroughly if you plan on doing it yourself.

- See more at: http://artofsurviving.com/3-smells-w....ThaDXsCI.dpuf

Posted by Suzanne at 5:32 PM

Labels: prep tips

Emergency Ideas: 3 Smells That Will Get You Killed When SHTF

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My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

BY ALEXANDRA STAFFORD — LAST UPDATED: 01/08/2025JUMP TO RECIPE

4.9 from 1212 reviews

This post may contain affiliate links. Please read my disclosure policy.

This is the no-knead bread recipe my mother has been baking for 45 years. Start to finish, it can be ready in three hours. It bakes in well-buttered Pyrex bowls — no need to preheat a baking vessel for this recipe — and it emerges golden and crisp with a soft, tender crumb. 🍞🍞🍞🍞🍞

My Mother's Best, No-Knead Peasant Bread Recipe | Alexandra's Kitchen

When I tell you that, if forced, I had to pick one and only one recipe to share with you that this — my mother’s peasant bread — would be it, I am serious. I would almost in fact be OK ending the blog after this very post, retiring altogether from the wonderful world of food blogging, resting assured that you all had this knowledge at hand. This bread might just change your life.
The reason I say this is simple. I whole-heartedly believe that if you know how to make bread you can throw one hell of a dinner party. And the reason for this is because people go insane over homemade bread. Not once have I served this bread to company without being asked, “Did you really make this?” And questioned: “You mean with a bread machine?” But always praised: “Is there anything more special than homemade bread?”



And upon tasting homemade bread, people act as if you’re some sort of culinary magician. I would even go so far as to say that with homemade bread on the table along with a few nice cheeses and a really good salad, the main course almost becomes superfluous. If you nail it, fantastic. If you don’t, you have more than enough treats to keep people happy all night long.
The Magic of the Peasant Bread

So what, you probably are wondering, makes this bread so special when there are so many wonderful homemade bread recipes out there? Again, the answer is simple. For one, it’s a no-knead bread. I know, I know. There are two wildly popular no-knead bread recipes out there.



But unlike the others, this is a no-knead bread that can be started at 4:00 pm and turned out onto the dinner table at 7:00 pm. It bakes in well-buttered Pyrex bowls — there is no pre-heating of the baking vessels in this recipe — and it emerges golden and crisp without any steam pans or water spritzes. This is not artisan bread, nor is it trying to be. It is peasant bread, spongy and moist with a most delectable buttery crust.
Genuinely, I would be proud to serve this bread at a dinner party attended by Jim Lahey, Mark Bittman, Peter Reinhart, Chad Robertson, Jeff Hertzberg, and Zoe Francois. It is a bread I hope you will all give a go, too, and then proudly serve at your next dinner party to guests who might ask where you’ve stashed away your bread machine. And when this happens, I hope you will all just smile and say, “Don’t be silly. This is just a simple peasant bread. Easy as pie. I’ll show you how to make it some day.”
Peasant Bread Variations

Once you master the peasant bread, you can make any bread your heart desires — this simple no-knead bread recipe is the foundation of many of the other bread recipes on this site, namely this hugely popular overnight refrigerator focaccia and this simple homemade pizza dough. It’s even the inspiration behind this simple pita bread recipe and these no-knead dinner rolls.



The below post is organized as follows:

• How to Make Peasant Bread, Step by Step
• The Best Way to Store Bread
• Peasant Bread Dinner Rolls
• Peasant Bread Sandwich Bread
• How to Add Seeds and Nuts to Bread Dough
• How to Make Gluten-Free Peasant Bread
• How to Coat the Loaves in Seeds
• How to use Whole Wheat Flour
• How to Bake the Peasant Bread in a Dutch Oven

Many more variations on the peasant bread can be found in my cookbook, Bread Toast Crumbs:



How to Make Peasant Bread, Step by Step

First: You need yeast.
This is the yeast I buy exclusively: SAF Instant Yeast. Instant yeast can be whisked into the flour directly without any blooming or proofing. If you want to stick to active-dry yeast, there are instructions in the recipe notes on how to do so. Red Star yeast is great.



Whisk together flour, salt, sugar, and instant yeast. Add lukewarm water.
Mix until you have a sticky dough ball. Let it rise for 1.5 to 2 hours…



… or until it looks like this:
Punch down the dough using two forks.
Then split the dough down the middle again using the two forks.
Because this is a very wet dough, it must be baked in an oven-proof bowl. I am partial to the Pyrex 1L 322 size, but any similarly sized oven-proof bowl will work.



Butter the bowls well; then transfer half of the dough to each prepared bow.
Let the dough rise again until it crowns the rim of the bowl, about 30 minutes.



Transfer the bowls to the oven to bake:
This bread is irresistible when it’s freshly baked, but it also makes wonderful toast on subsequent mornings as well as the best grilled cheese and sandwiches of all kinds.



The Best Way to Store Bread

If you want to store the bread at room temperature for 3 to 4 days, I think the best method is in a ziplock bag. I’ve tried other eco-friendly options, but nothing seems to keep bread freshest — the crumb the softest — better than a ziplock bag. You can re-use the bags again and again.
If you intend to keep the bread for longer, I would freeze it. I often slice bread as soon as it cools completely, transfer the slices to a ziplock bag, then freeze. This way, I know the bread was frozen at its freshest.



A ziplock bag will not prevent the crust of bread from turning soft, which is why I suggest always reheating day-old bread. I use a toaster at breakfast for slices of bread, and I reheat half or quarter loaves in the oven at 350ºF for 15 to 20 minutes when serving for dinner.
Bread revives so beautifully in the oven or toaster.
No-Knead Dinner Rolls

To use the peasant bread dough to make rolls, simply divide the dough into smaller portions and place in a buttered muffin tin as in these No-Knead Thyme Dinner Rolls (pictured below). This recipe for no-knead buttermilk pull-apart rolls is also based on the peasant bread recipe.






No-Knead Sandwich Bread

To make sandwich bread, multiply the recipe below by 1.5 and bake the bread in two buttered 8.5×4.5-inch loaf pans. Made with half all-purpose flour and half King Arthur Sprouted Wheat Flour (no longer available unfortunately), these seed-coated sandwich loaves (pictured below) have a soft and light crumb.
How to Add Nuts and Seeds to Bread Dough




To add seeds and nuts (or dried fruit and cheese), simply stir them into the dry ingredients. This recipe for Quinoa-and-Flax Toasting Bread will offer guidance on how much to add.
How to Make a Gluten-Free Peasant Bread

Making gluten-free peasant bread (pictured below) isn’t as simple as swapping in gluten-free flour for wheat flour. But the process is still relatively simple — in fact, because there’s only one rise, many people find the gluten-free peasant bread recipe to be even simpler than the original. Find the recipe here: Gluten-Free Peasant Bread



How to Coat the Loaves in Seeds

To coat the peasant bread in seeds, as pictured below, simply coat the bowls with everything bagel seasoning or with dukkah or sesame seeds or whatever seed mix you wish. The seed-coated loaves look so beautiful, and it’s amazing how much the flavor of the coating permeates the loaves. Find the recipe here: Everything Bagel Seasoning Peasant Bread



How to Use Whole Wheat Flour

To use whole wheat flour in the peasant bread, simply replace as much as 50% of the all-purpose flour with your favorite whole wheat flour: I’ve been loving the Cairnsprings Mill Trailblazer stone-milled flour. With the Trailblazer, I can use up to 75% of it in the peasant bread, and it yields a beautiful, chewy texture as well as a lovely flavor and aroma.



When using whole wheat flour, you may have to use more or less water — there is no rule as to how much more or less, and it will take some trial and error to get right because all flours absorb water differently. When I use the Trailblazer flour, for example, I reduce the water by at least 50 grams.
If you’d like to learn more about whole wheat flour and stone-milled flours, read this: Easy Sourdough Bread (Whole Wheat-ish)



How to Bake the Peasant Bread in a Dutch Oven

If you’re looking for more of a crackling crusted boule (characteristic of a loaf of sourdough bread) as opposed to the buttery crispness of the peasant bread, you can bake the peasant bread dough in a preheated Dutch oven. I love my Lodge Pre-Seasoned Cast Iron Double Dutch Oven which I’ve been using for years! The Lodge is a great value at around $49, but if you like the idea of making an oblong-shaped peasant loaf, I can’t recommend the Challenger Bread Pan enough, which costs $299. The placement of the handles makes for easy removal and closure of the lid, and it creates beautiful, crusty loaves every time.
There are detailed instructions below the recipe in the notes section, but one thing to keep in mind before you begin is dough hydration. The peasant bread is a very high-hydration dough, meaning there is a lot of water relative to flour. Because baking the peasant bread in a Dutch oven will require some handling of the dough — to shape it into a round and to create some tension — you may want to reduce the water from the start. Consider holding back 20-30 grams of water to make the process more manageable for you.

5 Secrets to Foolproof Bread Baking




My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 1212 reviews

• author: Alexandra Stafford
• total time: 2 hours 27 minutes
• yield: 2 loaves

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Notes:



The bread:
This is a sticky, no-knead dough, so, some sort of baking vessel, such as pyrex bowls (you need two 1-qt bowls) or ramekins for mini loaves is required to bake this bread. See notes below the recipe for sources. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big.




Peasant Bread Fans! There is a book: Bread Toast Crumbs, a loaf-to-crumb bread-baking book, filled with tips and tricks and answers to the many questions that have been asked over the years. In the book you will find 40 variations of the master peasant bread recipe + 70 recipes for using up the many loaves you will bake. Learn more about the book here or buy it here.


INGREDIENTS

• 4 cups (512 g) unbleached all-purpose or bread flour
  
  
• 2 teaspoons (10 g) kosher salt
• 2 cups (454 g) lukewarm water (made by mixing 1.5 cups cold water with 0.5 cup boiling water)
• 2 teaspoons (8 g) sugar
• 2 teaspoons (8 g) instant yeast, I love SAF Instant Yeast, see notes below
• room temperature butter, about 2 tablespoons

---

INSTRUCTIONS

1. Mixing the dough: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast (I love SAF Instant Yeast). Add the water. Mix until the flour is absorbed. (If you are using active dry yeast, see notes below.)
   
   
2. Let it rise. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won’t get above 100ºF. The goal is to just create a slightly warm environment for the bread.
   
   
3. Preheat the oven to 425ºF. Grease two 1-qt or 1.5-qt oven-safe bowls (see notes below) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to pull the dough toward the center (see video below for guidance). You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down. Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It’s best to scoop it up fast and plop it in the bowl in one fell swoop. Some people like to use flexible, plastic dough scrapers for this step.
   
   
4. Let the dough rise again for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)
5. Bake it. Bake for 15 minutes. Reduce the heat to 375º and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.
   

NOTES

• The bowls: The cheapest, most widely available 1-qt bowl is the Pyrex 322. Update: These bowls are becoming harder to find and more expensive. As a result, I’m suggesting this cheaper option: the Pyrex 3-piece set. You can split the dough in half as always (see recipe) and bake half in the 1-quart bowl and half in the 1.5 quart bowl. The loaves will not be the same shape, but they will be delicious nonetheless.
• Yeast: I buy SAF Instant Yeast in bulk from Amazon I store it in my fridge or freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet — It’s 2.25 teaspoons. I have made the bread with active dry, rapid rise, and instant yeast, and all varieties work. The beauty of instant yeast is that there is no need to “proof” it — you can add the yeast directly to the flour. I never use active-dry yeast anymore.
• If you have active-dry yeast on hand and want to use it, here’s how: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
• Troubleshooting: You can find step-by-step video instruction here.
• Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don’t have a 1-qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan. The second rise should take no more than 30 minutes.
• Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours.
• The single most important step you can take to make this bread truly foolproof is to invest in a digital scale. This onecosts under $10. If you are not measuring by weight, do this: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup.
• Here’s a printable version of this recipes that’s less wordy: Peasant Bread Recipe, Simplified
• How to Bake the Peasant Bread in a Dutch Oven: Preheat a Dutch Oven for 45 minutes at 450ºF. Dust a clean work surface with flour. After the first rise, turn the dough out onto the floured surface and shape it into a ball: I like to fold it envelope style from top to bottom, then side to side; then I flip it over and use the pinkie edges of my hands to pinch the dough underneath and create some tension. Transfer the dough to a sheet of parchment paper. Let rest for 20 minutes. If you feel your dough is spreading too much you can lift up the sheet of parchment paper, dough and all, and place it in a bowl of a similar size. After the 20 minutes, transfer the dough, parchment paper and all to the Dutch oven. Carefully cover it. Bake 30 minutes. Uncover. Bake 15 minutes more.
• To bake the peasant bread in a loaf pan: If you are using an 8.5×4.5-inch loaf pan or a 9×5-inch loaf pan, you can bake 3/4 of the dough in it; bake off the rest of the dough in ramekins or other small vessels … the mini loaves are so cute. You can also make 1.5x the recipe, and bake the bread in 2 loaf pans. If you have a large loaf pan, such as a 10×6-inch loaf pan, you can bake off the entire batch of dough in it. For loaf pans, bake at 375ºF for 45 minutes.
• How to Bake at Hight Altitude:
• First try the original recipe as written (preferably with a scale). You may not need to make any adjustments. One commenter, who lives at 9200 ft finds the original recipe to work just fine as is.
• If the original recipe doesn’t work, try adding a little bit more water because it rises fast and it is so dry: about a quarter cup for every 512 g of flour.
• Try decreasing the yeast to 1.5 teaspoons.
• If your dough is especially gooey, try decreasing the water by 1/4 cup. But, if you aren’t using a scale, my first suggestion would be to buy a scale and weigh the flour, and make the bread once as directed with the 2 cups water and 512 grams flour, etc.
• Punch the dough down twice before transferring it to the buttered Pyrex bowls. In other words, let it rise for 1-1.5 hours, punch it down, let it rise again for about an hour, punch it down, then transfer it to the buttered bowls.
• Variations:
• #1. Cornmeal. Substitute 1 cup of the flour with 1 cup of cornmeal. Proceed with the recipe as directed.
• #2. Faux focaccia. Instead of spreading butter in two Pyrex bowls in preparation for baking, butter one 9×9-inch glass baking dish and one Pyrex bowl or just butter one large 9×13-inch Pyrex baking dish. If using two vessels, divide the dough in half and place each half in prepared baking pan. If using only one large baking dish, place all of the dough in the dish. Drizzle dough with 1 tablespoon of olive oil (if using the small square pan) and 2 tablespoons of olive oil (if using the large one). Using your fingers, gently spread the dough out so that it fits the shape of the pan. Use your fingers to create dimples in the surface of the dough. Sprinkle surface with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Bake for 15 minutes at 425ºF and 17 minutes (or longer) at 375ºF. Remove from pan and let cool on cooling rack.
• #3. Thyme Dinner Rolls
• #4 Gluten-free
• #5. Everything Bagel Seasoning Bread. Simply coat the buttered bowls with Everything Bagel Seasoning.
• #6: Whole Wheat Peasant Bread. Use as much as 50% whole wheat flour.

• Prep Time: 5 minutes
• Cook Time: 32 minutes
• Category: Bread
• Method: Baked
• Cuisine: American

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• 6,885 Comments on “My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make”
  
• KATY — MAY 21, 2025 @ 2:41 PM REPLY
  I’m a fairly experienced baker but new to the no knead type breads. I made this bread by following your recipe exactly and everything looked exactly like the pictures shown until the second rise. Taste and texture were great but didn’t rise as high as I was expecting and looked nothing like the posted pictures. What could I have done wrong?
  
  
  

17 Genius Ways To Recycle Used Coffee Grounds

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Coffee is good for more than just waking you up in the morning.
Take a look at this list and find the perfect recycling tips and tricks so you can enjoy your coffee again – even after you’ve finished sipping your morning cup of Joe!
You’ll never throw away your used coffee grounds again after seeing just how many things you can do with them!

Quick Tip:

If you find you aren’t drinking enough coffee to be able to utilize the old grounds, then you can often pick up bags of used coffee at your local coffee shop for free.


How To Use Old Coffee Grounds In the Garden:

1. Pest Repellent



Sprinkle used coffee grounds around your plants to protect them against destructive garden pests like ants, snails, and slugs. Ants are repulsed by the smell of coffee while the slightly abrasive texture of the coffee grounds can be irritating for soft bellied pests like slugs and snails.
It has even been said that old grounds mixed with dried orange peel will keep away some small mammals like cats (though Felix can be a tough customer. If coffee and orange peel doesn’t work, try rosemary oil instead!)

Similarly, you can also soak your used coffee grounds in water overnight to extract more of that coffee goodness, then strain out the grounds and use the weak coffee liquid as a foliar spray.
The spray will have antimicrobial properties and will help to repel many insects, particularly caterpillars. It is thought the smell or flavor of the coffee acts as a deterrent to many critters.
2. Fertilize Your Garden



If you grow azaleas, hydrangeas, rhododendrons, camellias, roses, or other acid-loving plants, then used coffee is the fertilizer for you!
Mix your old grounds with dead grass clippings, brown leaves, or dry straw to neutralize some of the acidity, the spread them around your plants.
Used coffee grounds add nitrogen and potassium to the soil (the first and third numbers in the fertilizer formula: N – P – K) as well as a boost of magnesium which all plants need to stay healthy.

Just remember that this fertilizer lacks phosphorus and calcium so it isn’t ideal for encouraging blooms and fruiting. You’ll need to add lime or wood ash to the mix if you want to create a complete fertilizer using old coffee grounds.
3. Change The Color Of Your Hydrangeas



Hydrangeas are one of the most beautiul plants to grow in your garden, but they can present themselves in many colors from bright blue to bright pink. The color is dependent on the pH of the soil.
Alkaline soil produces pink flowers while acidic soil yields blue hydrangeas. Adding coffee grounds to your soil acidifies your soil and can help to turn your flowers from pink to blue.
4. Compost It for Later



If you don’t have a use for coffee ground fertilizer right away, go ahead and throw it on the compost heap.
Coffee grounds make excellent “green” matter as they are rich in nitrogen. Also, beneficial worms may be attracted to your compost with the addition of old coffee. Just be sure to limit the amount of grounds that you add to your pile so that you don’t throw off the ratio of “green” to “brown” matter.

Further Reading: Composting 101: How To Create Compost That Works Like Rocket Fuel For Your Garden
5. Caffeine for… Carrots?

If you love carrots and you love coffee, then you’re in business! Your carrots will love you back if you share your old grounds with them at planting time.
Before you sow carrot seeds, mix them with some old dried coffee grounds to give them an energy boost right from the get-go. You’ll get bigger and better produce with the added bonus of deterring pests that want to eat your carrots before you do.
6. Grow Your Own Mushrooms

Five Gallon Ideas presents a brilliant way to grow your own Oyster mushrooms with a five gallon bucket full of coffee grounds.

You’ll need a lot of coffee grounds for this project so you’ll probably want to pick some up from your local coffee shop.
Here are some more brilliant ways to recycle old coffee grounds in your garden.
How To Use Old Coffee Grounds Around the House:

7. Absorb Food Odors

Used coffee grounds can be used much like baking soda for absorbing food odors in the refrigerator and freezer.
Just load up a small open container with your old grounds, place it in the back of the fridge, then forget about it for a couple of weeks while you collect more grounds.

As an added bonus, after you remove smelly old grounds from the refrigerator or freezer, you can then toss them on the compost pile or use them for fertilizer as described above.
8. Natural Abrasive

Sprinkle old coffee grounds onto an old cleaning cloth and use them to scrub away stuck-on food from counters or dishes.
While used grounds are abrasive, they aren’t so harsh that they will damage the surfaces in your kitchen. Just be sure not to accidentally scrub grounds into cracks where they might leave behind stains!
9. Beautiful Golden Dye

If you’ve ever spilled coffee on a white shirt, you know the “Beautiful Golden” color to which I am referring.
Turn that pesky coffee stain around and use it to your advantage. Re-wet old coffee grounds and use it to dye everything from feathers and cloth to Easter eggs.

Used coffee grounds soaked in a bit of water can also be used to turn boring white paper into ‘antique’ parchment. Here’s the How-To. This faux parchment can then be used for all kinds of arts and crafts including some very interesting and beautiful gifts!
10. Homemade Coffee Candles

If you love the smell of coffee, why not turn your old grounds into all-natural homemade candles?
For this fun up-cycling project you will need a small paper coffee cup, a paper towel, about a cup of wax candle ends, a wick, scissors, a small sauce pan for melting the wax, a small glass mixing bowl, and of course some used coffee grounds. (Check out this link for the How-To.)

11. Clean Out the Fireplace

No, used coffee grounds won’t do all of the work for you. However, they will make the process of cleaning out your fireplace much easier and less messy.
Gently scatter old used coffee grounds over the ashes to weight them down and prevent the huge clouds of smoke that often arise when performing this arduous task.
Not only will shovelling the ashes be easier than ever before, you also won’t have to wipe down every horizontal surface in the room when you’re done.
How To Use Old Coffee Grounds For Health & Beauty:

12. Exfoliate Skin



Coffee grounds make an excellent exfoliating body scrub. Just add used grounds to a bit of warm water or your favorite all natural oil – such as coconut or sweet almond. Then scrub your skin from head to foot to remove all of those dead skin cells.
13. Rejuvenating Facial

Just as it works as a body scrub, coffee makes an excellent facial.

Mix two tablespoons of used coffee grounds with an equal amount of organic cocoa powder. Add three tablespoons of whole milk or heavy cream and top it off with a heaping tablespoon of honey for the perfect all-natural alpha-hydroxy and antioxidant facial.
14. Puffy Eye Reducer

Caffeine, when applied to the skin, is anti-inflammatory which helps to reduce swelling. This makes coffee an effective puffy eye reducer.
Simply mix some used coffee grounds with a teaspoon of coconut oil and a few drops of water and carefully rub below your eye – making sure not to get any in your eyes. Allow to sit for five minutes and then rub away with a soft damp cloth.
Alternatively, try this Homemade Coffee Under Eye Cream recipe.



15. Cellulite Treatment

Poor diet, frequent or extended periods of sitting, smoking, or genetic predisposition – cellulite has many causes and for every cause there are at least a dozen “cures” which may or may not actually work. Well, here’s one that does: used coffee grounds.

There are hundreds of recipes online for cellulite-reducing coffee scrubs. However, a simple mix of used coffee grounds and warm water will also do the trick. Use this scrub for ten minutes twice per week on any areas affected by cellulite.
A 2008 study in Sao Paulo found that topical application of caffeine reduced cellulite fat cells by 17%.
16. Caffeinated Soap



Caffeine, when absorbed through the skin, acts as an anti-inflammatory to reduce puffy eyes, it stimulates blood flow which can aid in the production of collagen and it can draw water out of fatty cells, reducing the appearance of cellulite.
The multitude of caffeinated soaps available around the internet are testament to how well it works.

For an all-natural alternative, why not turn your old coffee grounds into homemade soap so you can get one more good caffeine kick in the morning before work? Here’s the recipe.
17. Coffee for Your Hair

If you use a lot of hair styling products, or if you’ve recently switched to a natural shampoo and conditioner, your hair is probably weighted down by residue. Remove that build-up using old coffee grounds to give your hair a lift and restore its natural healthy shine.
Before you shampoo, simply grab a handful of used grounds and massage them into your hair. The coarse texture is enough to break apart the product residue, but it’s also gentle enough that it won’t damage your locks.
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Read Next: 7 Reasons To Rub Coffee Grounds On Your Skin & Hair

17 Genius Ways To Recycle Used Coffee Grounds

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Gorgeous Wood And Brick Kitchen Floor

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• Gorgeous Wood And Brick Kitchen Floor

Paige Raymond
August 31, 2014
DIY Projects, Home
brick, Floor, kitchen, wood

This is a must see floor. It is a diy wood and brick kitchen floor that was done on a 1900 farmhouse kitchen. I think it would look nice in any kitchen that is big enough. I only wish mine was. They used some 2x4s and brick veneer to make this floor and it ended up amazing. It looks like it could have come from a long ago century. This is a one of a kind floor that you can use for inspiration on your own kitchen floor.



If you like unique flooring, check out this Homemade Penny Floor. It is another diy work of art.

Click here to see how:

http://1900farmhouse.blogspot.com/2011/03/kitchen-floor.html

Gorgeous Wood And Brick Kitchen Floor - The Homestead Survival