Hardtack<\/p>\n
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4-5 White Enriched Flour<\/p>\n
3 tsp. Salt<\/p>\n
2 C. Water<\/p>\n
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Mix salt into 4 C. flour. Stir in water until completely mixed and forms a very stiff dough. Knead on floured surface until you cannot easily incorporate any more flour but dough still can be formed into a ball. Roll dough into a square or rectangular shape, in 3 inch increments (i.e. 9×9 or 9×12 or 12×12), with your dough being about \u00bc inch thick. Using a knife or pizza cutter, divide into 3×3 inch square. With a fork or chopstick, divot the square, almost going through the dough (you should see the impression on the other side). Bake for 30 minutes in a preheated 375 oven. Reduce oven to 350, flip and bake another 30 minutes. They should be hard and totally dry. To eat, you will probably have to rehydrate. Note: You can add seasonings to the flour and salt.<\/p>\n","protected":false},"excerpt":{"rendered":"
Hardtack 4-5 White Enriched Flour 3 tsp. Salt 2 C. Water Mix salt into 4 C. flour. Stir in water until completely mixed and forms a very stiff dough. Knead on floured surface until you cannot easily incorporate any more flour but dough still can be formed into a ball. Roll dough into a square or rectangular shape, in 3 inch increments (i.e. 9×9 or 9×12 or 12×12), with your dough being about \u00bc inch thick. Using a…<\/p>\n