I'm not sure pumpernickle is immortal. It's rich brown color and open texture can camouflage the blue-green color of mold. As far as samwiches go, pumpernickle can't be beat. Yummy!
I have experimented with the travelability of different breads over the years. Whether traveling by canoe or truck, packaged tortillas are the most versatile. They take up little space, no worries about crushing them and they last a long time. Tortillas usually will get dry before getting moldy. Once they begin to dry, lightly salt and place in a sunny spot for a few days. The dash top works great for drying. When the tortillas are thoroughly dry and hard, smack them with a hammer and break out the salsa.
On canoe trips we use tortillas to make P.B.&J roll ups, breakfast burritos, tuna salad roll ups and steak and chicken fajitas. On rainy days stuck inside a tent a few tortillas, a pair of scissors and you can practice the ancient art of origami.
Once I made an Ojibwa death mask using only a 12" tortilla, a 6" tortilla, some moss, a piece of birch bark, my Swiss army knife and the tongue from my brother-in-law's hiking boot. Very scary. Booo!
How did a post about IRA's evolve into this? Oh yeah Cheri mentioned food. Sorry I got carried away.
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