How To

How to Make Hardtack (The Bread that Lasts Forever)



Here is a perfect recipe from the Prepsteader’s Pantry to get the kids involved in Homesteading and Survival! Ships Biscuit or Hard Tack has been around for centuries…literally. With many examples around today, it is almost an indestructible food! Learn how easy it is to make and get the simple recipe over at PREPSTEADERS.com This will actually become a legit comfort food in an event like TEOTWAWKI or such. With so many ways to use it, it’s worth baking up a few batches and setting them away in storage with a good oxygen absorber or 2 in some old canning jars.

The ingredients:

4 Cups Flour(Give or Take a little) (added 2 at the front, and 2 more later)
2 Cups Water
4 Teaspoons Salt

Start by stirring together 2 cups water, 2 cups flour, and the salt together. Once well incorporated, slowly stir in 2 more cups of flour. (Depending on the type of flour used, you may need to add a bit extra until the dough becomes soft and sticks together, but does not stick to your hands.)

Turn out onto a floured area and roll out or shape by hand until it is little more than 1/8th inch thick. Cut into 2 inch squares or use a biscuit cutter like you see me use here. Poke substantial holes all the way through so that air passes very easily through them. (This will also help give them breaking points once baked.)

Bake in a preheated oven at 175 Degrees Fahrenheit (80 Degrees Celsius) for 1 hour. Turn over and bake for 1 more hour. Please keep in mind that baking time will vary depending on the thickness of the dough and the humidity in air where you live.
If at the end of the 2 hours you notice they still have softness or pliability to them, bake for an additional hour or whatever is needed. (You do not want them to brown, but bake slowly so the moisture is expelled from their deepest core.) The earlier, some say “original” version was often called “Twice Baked Biscuits” because to get the moisture out thoroughly, you back them a second time!

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