Instructions
- Preheat oven to 325°F (160°C).
- Combine all Dough ingredients in a large bowl and mix until a very stiff dough forms. Add more flour if needed to achieve a firm consistency.
- Turn dough out onto a lightly floured surface and knead for 5-10 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. This prevents excessive puffing and creates holes for easier softening later.
- Place hardtack on an ungreased baking sheet.
- Bake for 30-45 minutes, flipping halfway through, until very hard and dry. The hardtack should be extremely difficult to break.
- Turn off the oven and leave the hardtack inside to cool completely and further dry out for at least 30 minutes.
