Instructions
- Preheat oven to 275°F (135°C).
- Combine all Dough ingredients in a large bowl and mix until a very stiff dough forms. The ice water helps to develop gluten without overworking the dough.
- Turn dough out onto a lightly floured surface and knead for 15-20 minutes until smooth and elastic.
- Roll dough out to about 1/4 inch (6 mm) thickness.
- Cut into squares or rectangles (approximately 3x3 inches / 7.5x7.5 cm).
- Using a fork, prick each piece of hardtack several times.
- Place hardtack on an ungreased baking sheet.
- Bake for 90-120 minutes, flipping halfway through, until extremely hard and dry. The hardtack should be very difficult to break.
- Turn off the oven and leave the hardtack inside to cool completely and further dry out for at least 2 hours.
