Army Hardtack Recipe
* 4 cups flour (perferably whole wheat)
* 4 teaspoons salt
* Water (about 2 cups)
* Pre-heat oven to 375° F
* Makes about 10 pieces
Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won't stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.
After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.
Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.
The fresh crackers are easily broken but as they dry, they harden and assume the consistentency of fired brick.
Where can you buy grain at? I've never seen it at my local grocery store (live in a small town with no big ones near by). Do you have to go to a specialty grocery store or buy it over the Internet?Also breaking it and sitting it on the stove would drive out the weevils often.
Flour keeps a long time if sealed aritight and moistrure tight but it will keep a lot longer as grain.
I didn't think that LDS Canneries were open to non-members anymore.LDS Canneries will sell a couple varieties of wheat in bulk, with an advertised shelf life of 30 years. I reccomend a combo grinder, one that will use electric but has a manual option. Use the juice for making lots of bread now, so you get used to the process, but have the manual backup for "if the power goes out" and you can still do your thing.