Hardtack

1/2 T. salt (optional)

1/2 T. sugar (optional)

1/2 c. water

Mix above ingredients in bowl, thoroughly. Using hands or rolling pin, flatten dough on floured cloth until 1/4-inch thin. Score with a knife if desired. Bake on cookie sheet in 350 degree oven for 30 minutes. Break in pieces as needed.

Modern Hardtack
2 c. all-purpose flour

1/2 c. wheat germ

1 T. sugar

1 c. Masa Harina

1/2 3-minute oats

1 T. salt

Mix all dry ingredients thoroughly. Add 1 1/2 c. to 1 3/4 c. water. Mix with hands until well moistened but not sticky. Divide into 4 parts, roll out each quarter until 1/4-inch thick, place on cookie sheet (each part should cover 1/2 a cookie sheet). Bake in 350 degree oven for 30 minutes. (Optional ingredients: sesame seed, seasoned salt, caraway seed or onion flakes.) Score with a knife before baking if desired. Break into pieces as needed. Keeps indefinitely in air-tight moisture proof containers. Zip lock bags are good for carrying hardtack in a backpack.

See the full article in the October 1979 issue.

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