Feral Hiker

Home made hardtack

I found a recipe for home made hardtack several years ago and I make this hardtack every winter for the season's hiking. It is a simple recipe and makes a bland product which I prefer to any commercial hardtack I have tried. I also appreciate knowing the ingredients of what I'm eating. The hardtack keeps very well if kept dry, I have some hardtack that is at least 3 years old and still is tasty. The hardtack does crumble easily though especially in a pack.

Hardtack - makes 4 sheets
Preheat oven to 400 F

2 cups whole wheat flour
2 cups white flour
1/4 cup vegetable oil
1 cup milk
1/4 cup molassas (could substitute honey)
1/2 Tablespoon salt

Mix all ingredients well. Divide into 4 equal balls. Roll each ball as thin as possible on a floured surface using a floured rolling pin. Place sheet onto a lightly greased cookie sheet and bake in a 400 F oven for about 10 minutes or until edges brown. Turn gently and continue cooking until edges turn up and center is stiff, about 10 minutes. Cool on cooking rack. After cooling break into smaller pieces and store in airtight container. Cooking times will vary depending on type and color of cooking sheet and number of sheets in oven.

I put the cooled pieces initially into a quart sized freezer bag, a batch like that above will just about fill 1 bag. For hiking I put pieces into smaller plastic bags and have had little problem with it molding or otherwise becoming inedible.

posted by feralhiker @ 8:19 AM