Wendy

do you pack the cracker in a hard sided container to keep them from crushing?

Oldgreygoose, we carry Wasa or Ryvita on all of our trips..light, crunchy, great with pbj or with devilled ham with our lunches.  For breakfast or to accompany stew, we carry our own pre-mixed bannock mix...also doubles for pancake mix when we manage to bag enough of the elusive wild blueberries that inhabit Quetico.  That said, the packets of Wasa or Ryvita are light and easy to pack.  We especially like the dark rye version of Ryvita....for the fibre, if nothing else!

I always go with the WHOLE WHEAT whether in pita bread, flat breads,  wraps or the timeless bagel. The difference in taste and nutritional value over white bread is substantial and does make a difference in keeping your energy level from spiking as it would with simple carbs.

About a month ago I conducted an experiment with whole wheat wraps. I keep a sealed package on my desk for two weeks and then tested them with PB & J and they were still tasty .  No mold.   Two seemed filling enough for a quick lunch.  That's what I'm going with on our 15 day trip.

A durable baked good is the bagel.  Thousands of years of proven performance.  I'm talking about real bagels, not the WonderBread-itized bagels which dominate the supermarket shelves.  I find the cheapest generic/store brand bagels are the most durable you can get at the supermarket.  (If you're lucky enough to be near a kosher bakery, get your bagels there.)

It is the only bread I do not have to worry about its location in the food pack.  Practically indestructible, maintains its integrity after numerous crush cycles, versatile enough for every meal, comes in plain and flavored.  Nothing comes close, IMO.

Sorry to the butcher-was thinking about the sapphire...

Been using a outback oven for 4-5 years now. Make yeasted bread, biscuits, cornbread, brownies, and various cakes-+ pizza. on trail with just me and the boy-who is now eight. The yeasted bread is a walk in the park. One can use from scratch receipes or spend the buck on prepackaged bread machine mixes. The boy gets a kick out of seeing his dad walk around with the belly made of bread dough. If I am traveling I will double bag it with the outter bag open-bread dough can make a mess. Fresh bread is nothing that you should be afraid of... it is really a walk in the park...pardon the BUN. If you have made bread b4 you all know what I mean. What you dont eat the day of it is the next days lunch.....3-4 days is the breaking point however, but it never lasts that long. I vaccuum bag the bread mix all together less the yeast, olive oil,and the H2O with the 2 extra zip locks-one to mix and knead in and one to store the cooked loaf in-be sure to cure the bread before storing-must be cool and dry. There is nothing like warm fresh bread and butter with the poached Laker and thyme carrots...dont forget the cocktail and the hammock! Or how about blueberry cornbread....or chocolate chocolate chip blueberry cake, maybe raspberry yellow cake.  A walk in the park....really.

Those look real good !

try these

(You need to Login or Register to view media files and links)

my guess is that there isn't a more durable, chock full of flavor cracker this side of the mississip.

thebutcher

Last year I saw these Swedish Wasa "crispbreads" at local Big Lots store (St. Louis, MO area) and decided to give them a try. They are very thick "crackers" which held up well in the food pack, tasted OK (a little bland by themselves) and we ate them with sliced summer sausage and sliced "waxed cheeses" that others have mentioned. Might want to find some and try out at home. (Don't know how widely they are sold.) Here is website with pictures of product & packaging.

(You need to Login or Register to view media files and links)

  I'm a big fan of those individual cheese mini-wheels they sell at Sam's club type stores. They come a dozen or so in a net bag. The wax keeps the cheese fresh even in the heat, and a few of the wax covers mashed in your hand, make a nice little fire starter for the evening campfire.  Snowdog is right, air is your enemy, so if you can re-package and maybe vacuum seal that will extend the shelf life of just about anything.