Which reminds me: if you lack a fridge or a dry cooler, you can keep your bread nice for 5 days or more by airing it out 20 min a day with the opening pointed away from the prevailing wind. i.e., is your bread sweating? Open it and let it breathe, despite your misgivings.
And keep it outside of your tent in the shade (I put mine on top of my cooler, which is typically [slightly] off the ground and shaded under a tall vehicle or table).This trick does not work with gluten-free bread, or completely preservative-free non-brand-name bakery bread. You'll want a preservative or two; I typically go for a nice Orowheat whole grain loaf.
I thought about celery and peanut butter just now when I was typing, but don't have a vacu-sealer and tend to go low-tech with my food.
