HARDTACK
HARDTACK


Bread, in one form or another, has been a staple of human diet for more than 10,000 years.
Many times, that interval between breakfast and lunch is punctuated by an ominous rumble -- and it's no thunder from an approaching storm.
It's usually coming from right behind your belt buckle.
But you can silence that grumbling with a satisfying handful of hardtack.

  • 3 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup yellow cornmeal
  • 1/2` cup cracked wheat
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 1/2 cups buttermilk

    Combine flours, cornmeal, wheat, sugar and salt.
    Add buttermilk, mix well, and knead briefly.
    Shape dough into golf-ball-sized portions.
    Dust with flour and roll very thin.
    Place on greased and floured baking sheet.
    Bake at 400 degrees, turning several times, until lightly browned on both sides.
    Cool; then store in waterproof container.
    Kept from moisture,
    These crackers are guaranteed to keep for at least 10,000 years.