Hearty Hardtack (With Variations on the Theme!)
(Page 2 of 2)
Finally, the hearty flatbreads should be stored in tightly
covered containers to keep them crisp.
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RYE OR
WHOLEWHEAT HARDTACK
Substitute 2 cups
of rye flour-or 2 cups of whole wheat flour-for 1 cup of the
oatmeal and 1 cup of the unbleached flour called for in the basic
recipe. You can please your taste buds with a variety of spices,
too: Perhaps 1/2 teaspoon of garlic salt in the rye mixture or
3/4 teaspoon of caraway seeds and 314 teaspoon of sesame seeds in
the whole wheat mix might produce a hardtack that your palate
finds particularly appealing.
BUCKWHEAT-MILLET
HARDTACK
You might want to experiment by substituting 1
cup of buckwheat groats (kasha) for 1 cup of the basic recipe's
oats, and 1 cup of millet (uncooked) for 1 cup of the unbleached
flour . . . then adding 1/4 teaspoon more salt and spices as
desired. The result will be a bit moist, as millet doesn't absorb
liquid. (If you'd like a drier bread, compensate by mixing in an
additional 112 cup of unbleached flour.)
SUNFLOWER NUT
HARDTACK
For extra-crunchy hardtack, try using 1 cup of
sunflower seeds (chopped) instead of 1 cup of the oatmeal called
for in the basic recipe. (You can make the same substitution in
the rye or whole wheat mixtures.)
CORNMEAL
HARDTACK
Replace 1 cup of the unbleached flour and 1 cup
of the oatmeal included in the basic recipe with a total of 2
cups of cornmeal. Or, if you're basing your conversion on the rye
or whole wheat variations, you can simply let 2 cups of cornmeal
replace 1 cup of rye (or 1 cup of whole wheat) and one cup of the
remaining unbleached flour.
Any way you mix it, you'll find
hardtack - which was once the traditional army/ navy ration-to be
a handy, hearty treat that's always nice to have around!
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