SIMPLE HARDTACK
The other recipes on here have more ingredients this is a simple basic way to make it. Perfect survival food. I recall when I was younger them having some on a plate at Plymouth Plantation and they said that even though it was hundreds of years old it was still ok to eat. This recipe was found on Survival News Online. http://www.survivalnewsonline.com/index.php/2012/02/hardtack-a-great-survival-food-stock/
Provided by Sica6488
Categories Breads
Time 1h30m
Yield 12-15 biscuits, 12-15 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour, water and salt together, and make sure the mixture is fairly dry.
- Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
- Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
- When it's done, you'll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it's fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it's delicious!
Nutrition Facts : Calories 151.7, Fat 0.4, SaturatedFat 0.1, Sodium 583.4, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
HOW TO EAT HARDTACK
How to Eat Hardtack. Hardtack is a dry, baked, simple dough traditionally made only from water, flour, and salt. Hardtack was once the favored food of sailors on long expeditions and soldiers during the Civil War, as it can sit for months...
Provided by wikiHow
Categories Baking
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 °F (191 °C). Setting the oven at least 10-15 minutes before you put the hardtack in to bake will allow you to make hardtack as quickly as possible.
- Combine flour, salt, and water in a large mixing bowl. Add 5 cups (1,200 mL) of whole wheat flour, 2 cups (470 mL) of water, and 1 teaspoon (4.9 mL) of table salt. Whole wheat flour will flavor your hardtack. If you don't have whole wheat flour, though, white flour will suffice.
- Knead the ingredients by hand until thoroughly mixed. Use both hands to work the water into the dry ingredients. Keep kneading until the flour and salt are fully worked into dough. Once kneaded, the dough should have a dry, slightly crumbly consistency.
- Roll out the dough until it's 1⁄2 inch (1.3 cm) thick. Place the dough on your counter or on a flour-covered rolling board. Evenly roll the dough with a rolling pin. If you'd prefer slightly thicker biscuits, try rolling the dough to 3⁄8 inch (0.95 cm) thick.
- Cut uniform 3 in (7.6 cm) hardtack biscuits from the dough. Use a pair of kitchen shears to cut square biscuits from the rolled-out dough. Each biscuit should be roughly 3 inches (7.6 cm) by 3 inches (7.6 cm). They don't need to be exact, so make your best estimate. If you prefer that your hardtack not be in squares, you could cut out the dough using a cookie cutter.
- Arrange the hardtack pieces on a cookie sheet for baking. Once you've cut the hardtack pieces out, set them onto a cookie sheet. The hardtack won't expand much in the oven, so you can set the pieces about 1⁄2 in (1.3 cm) apart from one another.
- Cook the dough for 30 minutes on each side. Slide the cookie sheet into the oven and set a timer for 30 minutes. Once the first 30 minutes have passed, flip the pieces of hardtack over and bake them for another 30 minutes. Use an oven mitt when pulling the cookie sheet out of the oven. To keep your fingers from getting burned, use a metal spatula to flip the hardtack over.
- Cool and dry the hardtack for 4 days after baking. After the full 60 minutes have passed, use an oven mitt to pull the hardtack out of the oven. Place them on a cooling rack until fully cooled. Leave the hardtack on the cooling rack to dry. The drying process will take at least 4 days. Set the cooling rack of hardtack in an out-of-the-way location so that it won't be bumped while the hardtack dries.
- Store the hardtack in an airtight container. Once the hardtack has cooled, you're ready to store it. Since none of the ingredients in hardtack can spoil, hardtack can keep for 20 years. The hardtack will keep as long as it's stored in an airtight container in a dry environment. If the stored hardtack becomes mushy or softens, throw it out.
HOW TO MAKE HARDTACK
Hardtack is a type of hard, dry bread that was eaten by soldiers and sailors throughout history. It is popular among campers and survivalists because it can last for years if stored properly. Fortunately, it's an extremely easy recipe and...
Provided by wikiHow
Categories Flat Breads
Number Of Ingredients 3
Steps:
- Preheat your oven to 375 °F (191 °C). The prep time for hardtack is fast, so preheat your oven first. By the time the oven is ready, you can carry out all the prep work.
- Pour 2 cups (256 g) of white flour into a mixing bowl. Any type of flour will work for this recipe, but hardtack made from white flour lasts the longest. Different flours like whole wheat or rye produce hardtack that won't last as long.Add more if you want a bigger batch of hardtack. Make sure to keep the flour and water at a 2-1 mixture. If you use a different type of flour, keep the amount the same.
- Mix in 1 cup (240 ml) of water into the flour. Take the water cup in one hand and slowly pour it into the flour while using your other hand to knead the dough. Introduce the water gradually by pouring in a little, mixing the dough, and then pouring more. Continue this process until you've used all the water.
- Knead the dough into a ball. Using both hands, work the dough with your hands until it reaches a uniform consistency. It will feel like playdough when it's mixed. If the dough gets flaky, add a few more drops of water. You can use a mixing spoon for this step, but the dough might be too tough to mix completely with a spoon. Your hands work best. Use plastic cooking gloves if you don't want your hands to get messy. You can also add 2 tsp (11.38 g) of salt, but this is optional.
- Roll the dough until it's 1⁄4 inch (0.64 cm) thick. Sprinkle some more flour down so the dough doesn't stick to your rolling surface. Then use a rolling pin to flatten out the dough. Keep rolling until the dough is about 1⁄4 inch (0.64 cm) thick. You could also use a plastic tube or a longer glass if you don't have a rolling pin.
- Cut the dough into 3 in (7.6 cm) x 3 in (7.6 cm) squares. Hardtack was traditionally made into large square crackers, so use this shape for authentic hardtack. Use either a knife or a pizza cutter to slice the dough into even squares. This size is just a suggestion. You can cut the dough into any shape or size you want. Some people use cookie cutters to make smaller, more portable crackers. Don't get rid of leftover pieces. Cook them along with the other pieces too.
- Poke evenly-spaced holes in straight lines in each cracker. Holes allow the air and moisture to escape while the hardtack bakes. Use a knife or fork to poke a series of evenly-spaced holes through the dough. Keep the holes in a straight line so the hardtack cracker is easier to break when you eat it. There is no set number of holes, but more is better. This releases more air and moisture and makes the cracker last even longer. The holes must be all the way through the cracker. Flip each one over to make sure you've pierced the dough all the way.
SWEDISH HARD TACK
Very nice with butter or cheese. Biscuit-like (crunchy) and sweet. Also called knackebrod.
Provided by twistedsister
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, sugar, baking soda, and salt into a large bowl. Rub in the shortening until the mixture appears sandy. Stir in the buttermilk until the dough holds together. Roll out on a lightly floured surface to 1/8-inch thick. Cut into 4-inch squares, then cut each square diagonally into triangles, and prick with a fork.
- Bake the triangles in preheated oven on ungreased cookie sheets until dry and lightly browned, about 10 minutes.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 27 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 128.9 mg, Sugar 5.2 g
SWEDISH HARD TACK | SIMPLE HARDTACK RECIPE
Hard Tack is a delicious long-lasting cracker-like flatbread!
Provided by Original Homesteading
Categories RECIPES
Time 50m
Number Of Ingredients 10
Steps:
- Combine all ingredients and gather into a ball. Now, divide into 15 smaller balls. Roll each balls thinly out with your Deep-Notched Linden Swedish Rolling Pin. Rolling Dough:Prepare your bread board or counter to roll out the dough. Sprinkle flour on the surface. Roll each ball one at a time. Gently roll over each dough several times front and back to make sure it is thin enough and that it is perforated nicely. These perforation actually insure that the dough bakes completely through. Plus, since this is a cracker it helps achieve the desired crispness. Each hard tack ball of of dough can be rolled in approximately 4"x 10" pieces and then broken into smaller pieces when eaten. Or, you can divide the original dough into 20+/- balls and roll dough into 3"x 6" pieces that are more of an individual serving size. See what works best for you! Preheat oven to 325 degrees. Bake on an ungreased baking sheet for 20 minutes on the first side, turn each hard tack piece over and continue to bake for 8 to 10 more minutes. Remove from baking and transfer to a wire cooling rack. When cool, you may store your Hard Tack in plastic bags, glass jars or vacuumed sealed jars for long term storage. Store on the counter or in the freezer.
Nutrition Facts : Calories 167 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 75 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
4-INGREDIENT HARDTACK
Wow, I can't believe that there's no recipe for this posted yet! Hardtack is a cracker-like food which keeps indefinitely and was used in the American Civil War for army rations. This is an easy history project, indispensible for a Civil War unit study, or for any time you are going hiking and need a nonperishable snack. It's...well, hard, but I think it's actually pretty good!
Provided by A Messy Cook
Categories Lunch/Snacks
Time 1h10m
Yield 12 crackers
Number Of Ingredients 4
Steps:
- Stir together dry ingredients in bowl.
- Add water gradually and stir until combined; knead in bowl for 5 minutes.
- Let rest for 10 minutes.
- Roll out to 1/2 inch thickness on greased baking sheet: score into sections at 3 inch intervals, and prick liberally with a fork.
- Bake at 325 degrees for 50 minutes, break into pieces along scored lines, and let cool on rack.
Nutrition Facts : Calories 143.6, Fat 0.6, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 30.4, Fiber 3, Sugar 0.1, Protein 4.9
HARDTACK RECIPE BY FOOD STORAGE MOMS
Steps:
- Combine the flour, salt, and water in a bowl. After mixing, scoop the dough onto a floured countertop. The dough will be sticky at first. Knead until mixed thoroughly. Roll out about 1/2 inch thick into a rectangle shape. Use a sharp knife to cut the sections evenly about 3-inches apart. I used a ruler to keep them square. Use a nail or something with a sharp point to make the holes. Preheat the oven to 375 degrees. Place the hardtack pieces on an ungreased cookie sheet and bake one side for 30 minutes. After 30 minutes turn the hardtack over and cook the other side for an additional 30 minutes. After baking place the cookie sheet on a cooling rack.
More about "simple hardtack food"
HARDTACK RECIPE (SURVIVAL BREAD) - BREAD DAD
From breaddad.com
4.8/5 (57)Category Breakfast, Dinner, LunchCuisine American, EuropeanTotal Time 1 hr 5 mins
- If your mix is still too sticky, you can add more flour in small increments until the dough is dry enough.
HARDTACK PILOT CRACKERS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Breads & DoughsServings 48Total Time 45 mins
HOW TO MAKE HARDTACK - SURVIVAL SULLIVAN
From survivalsullivan.com
- Start with two cups of flour and slowly add water. Your goal is to make it into a consistent dough that you can roll out and cut. If it gets too watery, add more flour. There is no point in kneading the dough since we are not making bread.
- On a floured table, roll out your dough with a floured rolling pin until it is about ¼ inch thick. Then you can cut it into whatever shapes and sizes you like. Think about storage and purpose. You will want larger pieces if you might use it as a plate for other food.
- If you are packing it into a small space in a pack, you will likely want smaller pieces. It is important that all the pieces be the same shape and size so they cook at the same rate. You can use a ruler to cut a straight edge, or you can use cookie cutters, a jar, or a glass to cut various shapes.
SURVIVAL FOOD 101: HOW TO MAKE HARDTACK
From diyprojects.com
Estimated Reading Time 3 mins
HOW TO MAKE HARDTACK [3 INGREDIENT SURVIVAL BREAD RECIPE]
From simplysurvival.com
Estimated Reading Time 7 mins
HOW TO MAKE HARDTACK RECIPE - THE IMPERFECTLY HAPPY HOME
From imperfectlyhappy.com
5/5 (1)
HOW TO MAKE PIONEER HARDTACK RECIPE – SURVIVAL FOOD ...
From americanpatriotsurvivalist.com
Estimated Reading Time 8 mins
HOW TO MAKE HARDTACK RECIPE: A SURVIVAL BREAD THAT …
From skilledsurvival.com
Estimated Reading Time 7 mins
A SIMPLE HARDTACK RECIPE - MILLENNIAL PREPPER
From themillennialprepper.com
Estimated Reading Time 4 mins
HARDTACK RECIPE: WHAT IS HARD TACK & HOW TO MAKE SURVIVAL ...
From survivalistgear.co
Email [email protected]Estimated Reading Time 8 mins
HOW TO MAKE PEMMICAN AND HARDTACK, THE PERFECT SURVIVAL FOODS
From readytogosurvival.com
5/5 (3)Estimated Reading Time 8 mins
14 BEST HARD TACK RECIPE IDEAS | SURVIVAL FOOD, HARD TACK ...
From pinterest.ca
SIMPLEHARDTACK RECIPES
From tfrecipes.com
PREPPER RECIPES: HOW TO MAKE HARDTACK, A LONG-LASTING ...
From survival.news
HARDTACK: MAKE, STORE, AND EAT, THE 25+ YEAR SHELF LIFE ...
From grimworkshop.com
FOOD & DRINK • QUICKCHEK FRESH CONVENIENCE : QUICKCHEK
From quickchek.com
HARDTACK BREAD RECIPES - SURVIVE NATURE
From survivenature.com
25 TEXAS ROADHOUSE COPYCAT RECIPES - TASTE OF HOME
From tasteofhome.com
PREPPER RECIPES: HOW TO MAKE HARDTACK, A LONG-LASTING ...
From gear.news
HOW TO MAKE HARDTACK -- A GREAT SURVIVAL FOOD RECIPE ...
From survivalnewsonline.com
HARDTACK RECIPES & HISTORY – THE ULTIMATE 18TH CENTURY ...
From onlinebarracks.com
HEARTY HARDTACK RECIPES - MOTHER EARTH NEWS | THE ORIGINAL ...
From motherearthnews.com
SIMPLE HARDTACK RECIPES
From tfrecipes.com
WHAT IS HARDTACK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE FOR HARDTACK BISCUITS - ALL INFORMATION ABOUT ...
From therecipes.info
HARDTACK DURING THE CIVIL WAR - MANASSAS NATIONAL ...
From nps.gov
HARDTACK RECIPES | DANDK ORGANIZER
From dandkmotorsports.com
HARDTACK BREAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SIMPLE HARDTACK RECIPE - FOOD NEWS
From foodnewsnews.com
HARDTACK | THE ULTIMATE SURVIVAL FOOD | SURVIVAL LIFE
From survivallife.com
12 EASY MEAL PREP IDEAS YOU'LL ACTUALLY USE - TASTE OF HOME
From tasteofhome.com
HARDTACK RECIPE: WHAT EVERY MOM NEEDS TO KNOW ABOUT THIS ...
From momwithaprep.com
HARDTACK | MILITARY WIKI | FANDOM
From military-history.fandom.com
ARMY HARDTACK RECIPE - UTRGV
From utrgv.edu
FRITTATA RECIPES - BBC FOOD
From bbc.co.uk
HARDTACK RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WE ARE HECK! THE UK'S FAVOURITE SAUSAGE BRAND – HECK FOOD LTD
From heckfood.co.uk
A TASTE FOR HISTORY: HARDTACK RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love