I grew up eating hardtack. It’s an old-fashioned cracker-type bread. You can read some about the history of it here on Wikipedia. When I was a little girl, my mom would often make hardtack for us to take on trips. We would eat it with pimento cheese or peanut butter. It’s also good plain.
Justin and I brought hardtack with us on our recent trip to Minnesota and it was great to snack on in the car.
3 C. whole wheat flour (I use whole wheat bread flour.)
2 C. oatmeal
1 t. soda
1 t. salt
1 1/2 C. buttermilk (I use regular milk soured with vinegar or lemon juice.)
3/4 C. melted butter
Mix flour, oatmeal and salt together. Stir soda into buttermilk and mix with dry ingredients. Stir in melted butter. Roll out small amounts at a time with a rolling pin. Place on ungreased baking sheets (cookie sheets) and sprinkle with coarse salt. Cut into pieces (diamonds look nice and are easy). Bake at 400 degrees for about 10 minutes or until the hardtack is brown on the edges.
The thinner the dough is rolled, the criper the hardtack is. Also, I’ve learned not to use glass baking dishes to bake the hardtack. It just won’t get crisp. Use a metal pan.
You can also vary the flours–add a little rye, if you want.