Survival Hardtack

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I'm a husband, a parent and an 8th grade science teacher.

Intro: Survival Hardtack

The outdoors can be as fun as it is unforgiving and if you are not prepared for the worst then it can also be deadly. We have much to learn from the outdoorsman of the past. The survival methods they used were proven and should be used to increase survival even today. Food is important when surviving because it is the only way to replenish energy. You can survive with very little food and I will show you a way to easily carry some with you.

Hardtack is a dense bread that has minimal water and can last months without modern refrigeration. It is true to its name and has a reputation for being hard as brick. Historically, it has helped armies and sailors make long trips by packing wooden casks with this hard bread.

Making it is simple and it requires only whole wheat flour, salt and water.

Step 1:

First, measure 4 cups of flour. 4 cups of flour weighs 480 grams.
Next, measure 2 cups of water and dissolve 4 teaspoons of salt into it.

Step 2:

Then, mix the water slowly into the flour until it is a stiff dough. All the water may not be used. The dough should not be sticky but instead firm and moldable.

Step 3:

Roll out the dough to a thickness of ½ inch. Cut 3 inch square pieces and press into the dough holes similar to store bought crackers.

Step 4:

Put the hardtack on a un-greased pan and bake at 375 for 30 min. flip and bake for another 30 min.

They will keep for a year or longer if stored air tight.

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    52 Discussions

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    The Weird Onechan2005

    Reply 3 months ago

    In theory yes, due to to the fact that it's pretty much just bread that will last longer

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    BarnyB1

    5 months ago

    Not to sound like an ignoramous, but considering that hard tack is just flour and salt, to which water is added and then removed, couldn't one just store flour and salt, then scarf them down together, and thusly omit the cooking process? Or does baking it somehow add to the longevity factor?

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    March1108

    5 months ago

    I made mine out of oat flour. Cant wait to try them! you might want to highlight the fact that you add the water in only as needed because I dumped it all in and had to add more flour in later. Oops! lol

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    JohnD116

    2 years ago

    OK! WHAT IF HAVE NO FLOUR? COULD U USE ACORN? OR OTHER TYPE OF GRAIN ? WHEN UR THE WOODS WAT OTHER THINGS COULD BE USED?

    2 replies
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    SuperMCMatrixJohnD116

    Reply 1 year ago

    Acorn flour is actually relatively easy to make. Boil acorns, Crack acorns, Dry acorns, Separate the shells from the other stuff, Leach Acorns, Mush them, dry them, then grind and sift them. then you have acorn flour

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    devianttouch

    2 years ago

    Thanks for this! I made it about 6 months ago, tried my 6 month old hardtack last weekend. It is exactly the same as when I made it. I store them vacuum sealed.

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    PhotogDreamer

    5 years ago on Step 3

    Are the 'holes' to aid it the baking process; even temperature or keeping them from rising ( I realize these will not rise like regular breads).

    Thank you

    1 reply
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    devianttouchPhotogDreamer

    Reply 2 years ago

    The holes help to allow moisture out and also keeps it from rising due to steam bubbles.

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    JamesW33

    2 years ago

    How big a cup do I use? Or do I assume that if I use the same cup for everything it will all be in proportion?

    1 reply
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    JamesW33JamesW33

    Reply 2 years ago

    Never mind, I just noticed the fluid ounces conversion on your jug. Sorry!

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    Rambo556LiftAndLove

    Reply 5 years ago on Introduction

    Yes you can, but it won't keep as long. If the recipe is followed it can keep for about 50 years (if kept dry)

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    LiftAndLoveRambo556

    Reply 5 years ago on Introduction

    Well seeing honey is the only food that will actually last forever, why would adding it shorten it's shelf-life?

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    JamesW208LiftAndLove

    Reply 2 years ago

    You coukd keep honey packets maybe to add to it when you eat. Just my 2cents

    Honey keeps due to the fact that it is so high in sugar that bacteria can't grow. Once yo dilute it (i.e. use it in a recipe) it is now susceptible...