Breads High-Protein 'Variant' on "Hardtack" ...That You can Actually Enjoy..

[SoJer]

Hardtack. Drywall. Can someone Please explain the Difference?

So, awhile back, whilst perusing Online for the 'Ultimate Hardtack Recipe' ( ) I found someone's suggestion to add-in Quinoa and Amaranth as a high-protein 'variant'* to the 'classic' recipe.. Which is, indeed, excellent.. My 'twist' was to start with Corn Flour 'masa', ie:

(..Great Brand, btw.. )

...Which gives it both more Flavor and 'character'.. and - in the End / Beginning.. It turned out to become My Favorite Drywall Compound..

Prep goes something like this:

- 3c 'Maseca'
- 1/2c Quinoa (I really like 'Bob's Red Mill' brand..)
- 1/4c Amaranth ( same " )
- 1 tsp Salt
- 2-3c water..

Pre-heat oven to 350˚; Blend all flour / grains / salt; Mix in water till you have a 'damp play-dough' consistency; Flour-dust your cutting-board, etc; Roll out to ~ 1/4 - 3/8" thick (..sure, you could go for the more 'sea biscuit' style, and roll to 1/2" th. but.. I kinda like my Teeth, so.. Cut into ~ 2" squares;

Flour-dust your cookie sheet / baking pans (NO OIL or 'grease' of ANY kind, Very important!) Then, with a fork / skewer, poke alternating-pattern 'vent holes' on both sides, to prevent 'puffing' / aid in interior-cooking, etc, and Bake at 350˚ for 45 mins; Flip all HT 'cookies', Bake for another 45 mins; Cool and Enjoy.

In addition to the 'High-Protein Boost' (vs 'traditional' HT) this 'variant'* delivers a really great 'nutty' / corn flavor, and is Excellent with even just dipping / softening it in some bone / chicken broth after a chilly day chopping wood, etc.. Haven't tried it yet, but can just imagine breaking it into some Rabbit Stew with Potate's, Carrots and Green Onion, yum..

...Also, try breaking it up like 'granola' / pouring on some Almond Milk w/ a dash of sugar (if you like) as a 'breakfast cereal'.. Tastes almost just like 'Corn Pops'.. Really good..

* Important to Emphasize that this 'variant' should be considered more 'perishable' (..Then-again, that's Kind of the idea, here.. than 'true' Hardtack, since Corn Masa has more 'Oils-content' (via the corn / grains..) than just plain Wheat Flour, So.. Take that into consideration for your storage / consumption plans (Ergo: Be wary-er of the potential for 'Rancidity' vs Wheat-Flour Hardtack.

..but, Honestly - I find this stuff So yummy (vs 'plain' Hardtack) that, well.. It Often never Makes it to "LTS"...

Njoy..
jd

 

[Tim Horton]

For what ever reason, I seem to be having a craving for something quite hearty bread like the whole wheat recipe from WW2...

Wartime Loaf

* 600 ml (1 pint) of warm water
* 5 teaspoons of quick rise yeast
* couple pinches of sugar
* 2 lb of wholewheat (wholemeal) flour
* 1.5 teaspoons salt
* 1 tablespoon rolled oats (for top)
* spoonful or butter or margarine (or a drizzle of vegetable oil)
== ==
Place flour in large bowl
Mix in all dry ingredients except the rolled oats
Add fat (or drizzle in vegetable oil)
Pour in warm water
Mix thoroughly
When dough comes together knead for 10 minutes until dough is silky
Place back in bowl and cover
Let dough rise somewhere warm until doubled in size
Knead dough briefly again
Place dough into 4 x 1/2 lb tins (or 2 x 1 lb tins) that have been floured
Brush top with a little water and sprinkle on some rolled oats
Leave to rise for around 20 minutes
PLace in oven at 180 0C (350F) for around 30-40 mins (depending on the size of the loaf)
Remove from oven
Cool for at least 15 minutes before cutting

PS Note that the original recipe called for old fashioned yeast but I replaced with quick rise yeast (it simply is very hard to get hold of those little squares of yeast that would have been used)

 

[Haertig]

Hardtack. Drywall. Can someone Please explain the Difference?

One of our neighbors just sent over some Christmas cookies based on the original hardtack/drywall recipe. With powdered sugar on top for the holidays.

Ahh, that takes my mind back to the early days when fruitcake was first invented. It's a little known fact that they only made three loaves of the stuff. And those same three loaves have been circulating around, getting re-gifted over and over, since the very beginning. It's quite heartwarming to know that each of us has probably had something in our house that was also in the house of every other forum member here, at one time or another.

 

[Magus]

My granny had a hardtack recipe that dated from the Civil War. it had to be fried or put in soup to consume it, otherwise, it was like gnawing on plywood, it lasted forever and could be reground into flour. there was a version that had powdered jerky in it called hunter bread, it was good to gnaw on because it actually tasted like food, it would normally keep two years, longer if you froze it.