This is less a "how-to" post and more a link to a recipe I borrowed from someone else with some commentary and pictures.
At its most fundamental, hardtack is an unleavened biscuit of flour, water, and salt. It is not intended to be delicious, only durable and semi-nutritious. It is essentially a brick made of baked flour. To eat hard tack, soak it in whatever soup or stew you are eating so it adds carbohydrates and bulk as it soaks up moisture and dissolves. It has been used by soldiers, sailors, pioneers, and wilderness explorers for centuries, and is still not uncommon in remote places like Alaska.
RECIPE:
Preheat oven to 375°F
Combine:
2 Cups all-purpose flour
3/4 Cup water
1-1/2 teaspoons salt
Mix into a dough. It will be dry and slightly crumbly. That is OK.
Roll it into a sheet about 1/3 - 1/2" thick. Cut it into squares 2-3" on each side. Ball up the cut-offs and roll it out again. Cut again. Makes up to 12 depending on the size you cut.
Arrange on a baking sheet and use a wood or metal skewer to poke holes in each piece. This helps ensure even baking and prevents it from puffing up as the water boils off.
I know, I didn't cut these very square. Does it really matter? I also tossed on the last bits from the second roll-out to see what would happen.
Once the oven is up to temperature, bake for 30 minutes, flip each piece, and bake for another 30 minutes. When done, remove from the sheet and arrange on a rack to cool.
Store in an airtight container. If well-baked, thoroughly dried, and stored properly, this can last for months, perhaps even years. The salt and lack of moisture create an environment unfriendly to microbes.
I fairly hastily put mine in ziplock bags as seen in the cover photo, and I plan to use it soon. This is a test before I do anything long-term. Again, check out the recipe I followed for more information. This is an easy, inexpensive way to store food for camping, emergency kits, or historical reenactment though, so give it a try!
