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This recipe was uploaded by Saltjunk
This particular food has been a dietary staple of Newfoundlanders and Labradoreans for many decades, up to around the mid 1960s, especially around the Outports. Also, it was consumed by fishermen, hunters and woodcutters throughout the year during their little expeditions. Hard-bread was mainly prepared for the upcoming harsh winter months when flour was scarce or until spring when the Bay was clear of ice and fresh supplies could be obtained.
Hardtack is still used in many NL recipes today as was in the past. One of our famous dishes is “Fish & Brewis” (see site for recipe). Actually, I have seen moms giving their babies hardtack for teething.
See below the basic Hardtack or Hard-bread recipe that is still used today. It is very simple to make and I believe a lot superior and less expensive than what is sold at groceries stores or supermarkets.
Add just enough water so that mixture will stick together, producing a dough that won't stick to hands, rolling pin or pan
If dough is still sticky, add a little more flour
Fresh hardtack are easily broken, however, as they cool, they harden Turn hardtack over mid-way when baking