Name: Hardtack (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 1 cup Spelt Flour; 1 cup Kamut Flour; 1 cup Whole Wheat Flour; 3/4 cup Ice Water; 2 tbsp Olive Oil; 1.5 tsp Smoked Sea Salt; 1/2 tsp Dried Rosemary-crushed

Hardtack

Recipe tier

Dough
1 cup 120 g Spelt Flour
1 cup 120 g Kamut Flour
1 cup 120 g Whole Wheat Flour
3/4 cup 180 mL Ice Water
2 tbsp 30 mL Olive Oil
1.5 tsp 7.5 mL Smoked Sea Salt
1/2 tsp 2.5 mL Dried Rosemary-crushed

Equipment

Large bowl
Rolling pin
Baking sheet
Fork

Instructions

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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.