How To Eat Hardtack Recipes
HOW TO EAT HARDTACK
How to Eat Hardtack. Hardtack is a dry, baked, simple dough traditionally made only from water, flour, and salt. Hardtack was once the favored food of sailors on long expeditions and soldiers during the Civil War, as it can sit for months...
Provided by wikiHow
Categories Baking
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 °F (191 °C). Setting the oven at least 10-15 minutes before you put the hardtack in to bake will allow you to make hardtack as quickly as possible.
- Combine flour, salt, and water in a large mixing bowl. Add 5 cups (1,200 mL) of whole wheat flour, 2 cups (470 mL) of water, and 1 teaspoon (4.9 mL) of table salt. Whole wheat flour will flavor your hardtack. If you don't have whole wheat flour, though, white flour will suffice.
- Knead the ingredients by hand until thoroughly mixed. Use both hands to work the water into the dry ingredients. Keep kneading until the flour and salt are fully worked into dough. Once kneaded, the dough should have a dry, slightly crumbly consistency.
- Roll out the dough until it's 1⁄2 inch (1.3 cm) thick. Place the dough on your counter or on a flour-covered rolling board. Evenly roll the dough with a rolling pin. If you'd prefer slightly thicker biscuits, try rolling the dough to 3⁄8 inch (0.95 cm) thick.
- Cut uniform 3 in (7.6 cm) hardtack biscuits from the dough. Use a pair of kitchen shears to cut square biscuits from the rolled-out dough. Each biscuit should be roughly 3 inches (7.6 cm) by 3 inches (7.6 cm). They don't need to be exact, so make your best estimate. If you prefer that your hardtack not be in squares, you could cut out the dough using a cookie cutter.
- Arrange the hardtack pieces on a cookie sheet for baking. Once you've cut the hardtack pieces out, set them onto a cookie sheet. The hardtack won't expand much in the oven, so you can set the pieces about 1⁄2 in (1.3 cm) apart from one another.
- Cook the dough for 30 minutes on each side. Slide the cookie sheet into the oven and set a timer for 30 minutes. Once the first 30 minutes have passed, flip the pieces of hardtack over and bake them for another 30 minutes. Use an oven mitt when pulling the cookie sheet out of the oven. To keep your fingers from getting burned, use a metal spatula to flip the hardtack over.
- Cool and dry the hardtack for 4 days after baking. After the full 60 minutes have passed, use an oven mitt to pull the hardtack out of the oven. Place them on a cooling rack until fully cooled. Leave the hardtack on the cooling rack to dry. The drying process will take at least 4 days. Set the cooling rack of hardtack in an out-of-the-way location so that it won't be bumped while the hardtack dries.
- Store the hardtack in an airtight container. Once the hardtack has cooled, you're ready to store it. Since none of the ingredients in hardtack can spoil, hardtack can keep for 20 years. The hardtack will keep as long as it's stored in an airtight container in a dry environment. If the stored hardtack becomes mushy or softens, throw it out.
SIMPLE HARDTACK
The other recipes on here have more ingredients this is a simple basic way to make it. Perfect survival food. I recall when I was younger them having some on a plate at Plymouth Plantation and they said that even though it was hundreds of years old it was still ok to eat. This recipe was found on Survival News Online. http://www.survivalnewsonline.com/index.php/2012/02/hardtack-a-great-survival-food-stock/
Provided by Sica6488
Categories Breads
Time 1h30m
Yield 12-15 biscuits, 12-15 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour, water and salt together, and make sure the mixture is fairly dry.
- Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
- Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
- When it's done, you'll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it's fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it's delicious!
Nutrition Facts : Calories 151.7, Fat 0.4, SaturatedFat 0.1, Sodium 583.4, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
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