Unleavened Bread (Hardtack)

[Dee]

Unleavened Bread (Hardtack)

 

 

Make a stiff mixture of the following ingredients:

1 1/2 c graham flour (or whole wheat)

3 c unbleached white flour

1/2 c cornmeal

1/2 c shortening

1 1/2 c milk

1 t sugar

1 T salt

 

Lightly grease several cookie sheets, sprinkle them with four. Dust a piece of dough about the size of a walnut with flour, plce it in the middle of the cookie sheet, and slightly fltten it with your hand.

Now roll the dough out to cover the surface of the baking sheet, rolling it as thinly as possible.

Dust the dough with flour as needed to prevent sticking. You may want to use flour sock on your rolling pin.

Trim off any excess dough from around the cookie sheet, return it to the dough pan.

 

Bake the unleavened bread in a 400* F oven. The the edges brown, turn it over, crefully. Continue baking until the flat bread is almost as stiff as cardboard. Turn it once more, and when the bread is actually as stiff as cardboard, remove it from the oven.

 

It may be eaten when freshly baked and hot, but can be stored indefinitely if kept dry. Break the bread in pieces and store in an airtight container.

 

 

 

[mrszouave]

Is THAT how you make that?

I grew up on that stuff...being from a Swedish household....cooooooool!

Thanks!

debs