Whole wheat and honey hard tack

    “Imagine a bread that is healthy and nutritious, easy to make, simple to carry, requires no refrigeration and will last indefinitely on a shelf or in a backpack.
Of course, it also happens to be as hard as rock….”

I  ground wheat again yesterday.  Was looking through other blogs tagged under “homesteading” and came across a hard tack recipe. It caught my eye because it called for wheat flour.  It sounded easy, so I whipped up a batch.  I ended up making 3 batches….one original, one with a little honey, and a third with a little more honey.

I have to warn you, they are hard.  that’s why the pioneers usually soaked it in their tea  before eating it.  I still have my teeth   and  just started nibbling away.   They put me in mind of those teething cookies we used to give our kids when they were little. (I always loved the taste of them)

Before I  share w/ you my recipe, I want to thank  Viggie   for her basic hard tack recipe.

Here is a copy of my notes from my 3rd attempt:

Whole wheat and honey hard tack

(3) cups of whole wheat flour

(1) cup of water

1/2 t salt

2 T oil (I used olive oil)

1/4 cup honey

Mix in a bowl,

Then I kneaded it like a ball of bread, for just a minute or two  to make sure everything was worked together.

roll it as flat as  I could (I was shooting for 1/8th inch, the thinner, the easier to eat later)

I used a lid from a canning jar to cut the hard tack:

I lightly sprayed a cookie sheet with olive oil.

My wife  picked up a Misto spray  hand pump  that we use now instead of the aerosol cans:

Bake @ 325 for  for 1 hour.  I flipped them over @ 30 minutes as per the original recipe.

Let me know if you decide to make a batch and what you think. DM

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