Canned Bread?

I have plenty of stored wheat and if stored properly it can last for decades. We also have two hand wheat grinders and stored yeast and many recipe to make yeast or keep a cultivation growing.
Making fresh bread is easy and better quality, less storage space.

I think stored bread will end up very hard like a brick.

I admit to knowing nothing about canned bread (I'd never heard of it until this post, in fact), but surely I'm stating the obvious in advising that the mouth of the jar is no narrower than the rest of the jar. Otherwise getting it out would be a major PITA.

Even still, wouldn't it be necessary to lubricate the jar to aid removal of the bread, meaning rancidity would be a factor?

I don't know anything about canned bread - watching this thread out of curiousity, but I have something you might like to try in the meantime as the comfort of fresh bread without taking up your time and energy to make.

When on holidays I switch over to the method of making in the book "artisan bread in 5 min a day" (or something like that). You just combine the flour, water, salt and yeast with a quick mix, leave it out for an hour or two, and refrigerate it overnight. Next morning I plonk it into tins, leave a short while, then bake. So no kneading and really does take only a few minutes. You could do it without refrigerating the dough in times of crisis by adjusting your timing. The bread is beautiful.

When not on hols I make up the dough in huge tubs to leave in the frig and it keeps a week or two, then when we want pizza or flat bread/naan we can just scoop out a handful of dough to use - best pizza dough I've used. No kneading at all.

There is also a great bread that became "famous" a few yrs ago that was in the New York Times I think that you mix quickly then leave out overnight and bake in the morning - it is super delicious (great crust) and I even worked out a variation where I saved a bit of dough each day to use like a sour dough starter and I think didn't add any packaged yeast (I'd have to check my notes).

Both of these breads take very little time - they really do only take a couple of minutes to throw together - you just have to plan ahead.

Let me know if you want recipes or book reference.

We have a bit of self raising flower stored as well as flower and baking soda so bread or a damper is easily made if you have facility to fry.

Bread by volume is low density and using a bottle for a few slices does not make sense to me.  An alternative is to make short bread or rusk that needs no bottling but has a very long shelf life. Need to go back to the old ways.

Rusks were and are used extensively in South Africa as a means of preserving a grain that can be eaten for breakfast.  Nothing better than a rusk...  You can occasional get them at ALDI or Bibina keeps them.
en.wikipedia.org/wiki/Rusk

www.food.com/recipe/buttermilk-rusks-south-african-133474
"This needs a little explanation. We South Africans are very partial to rusks with that first cup of morning coffee! It's what the US calls "double-baked": the end result with this recipe is a hard, chunky sweetish "rock" which you dunk in your coffee or tea to soften, then bite off. It doubles as a quick breakfast or an afternoon bite with tea and coffee. It's an all-purpose snack and most houses are never without a tin of them. There are all kinds of variations including health and muesli rusks. They date back to the time when people trekked with oxwagons into the interior, when they needed foods that would keep.

Have you read this page? - extension.usu.edu/files/publications/factsheet/FN-FS_250_10.pdf

And similar info from elsewhere - nchfp.uga.edu/publications/uga/uga_can_breads.pdf

We buy 20-packs of a type of pre-oiled flat bread (kinda like slightly salty pancakes) that is stored in the freezer. Cooking is extremely easy - straight from the freezer into a hot pan (no need for oil) for a couple of minutes, then ready to eat plain or with jam, sliced fruit or whatever. Actually a pretty good food for emergency use when take into account easy of cooking etc.