Hard tack

I am posting this hard tack recipe from LEON PANTENBURG over at the American Preppers site because Cpt. Morgan said I was a bit abrupt with him over the Bannock bread. Canadians have hockey we Scottish have our bread! We have this recipe but I am given him credit cause he wrote a good foward to it. So here is his hard tack recipe post. So Go Ducks! Or whatever you hockey hounds say. 


Hardtack is one of the original trail and emergency foods. Hardtack is simple to make, transports easily and will last a reasonably long time if stored in plastic bags or containers. The disadvantage is the bland taste, and traditional toughness.

(It only takes a few additional ingredients to turbocharge the nutritional value of hardtack. To each cup of flour in the recipe, add one tablespoon of soy flour, one teaspoon of wheat germ and one teaspoon of powdered milk. There is no difference in the taste, and these ingredients combine to make the bread a complete protein.)

Hardtack Recipe

Ingredients: 4 cups flour (preferably whole wheat) 4 teaspoons salt Water (about 2 cups)

Pre-heat oven to 375° F Makes about 10 pieces

Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.

Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.

The fresh crackers are easily broken, but as they dry, they


No Comments Yet.

Leave a Reply

You must be logged in to post a comment.