Simple Hardtack Bread Recipe (Survival Bread) made with just flour, water, and salt! A tough, long-lasting survival food that stands the test of time.
I don’t know about you, but I love weird, old-fashioned recipes. The kind of food that has a story—something people ate when times were tough, supplies were low, and grocery stores weren’t even a thing. That’s how I ended up making hardtack, aka survival bread, aka the cracker that refuses to die.
I first heard about hardtack when I was deep in a historical rabbit hole (you know how it goes—one minute you’re googling something random, the next you’re reading about Civil War rations at 2 AM). Apparently, soldiers used to survive on this stuff for months—sometimes years—and sailors carried it on long voyages because it wouldn’t spoil. The fact that some of it still exists today in museums? I mean, that’s both impressive and slightly terrifying.
So naturally, I had to try making it myself. And let me tell you—this bread does not mess around. It’s simple, sturdy, and practically indestructible. Is it the most exciting thing you’ll ever eat? No. But will it last in your pantry for years and be a lifesaver in an emergency? Absolutely. And honestly? I kinda love that about it.
If you’re curious about old-school survival foods, love prepping for “just in case” scenarios, or want to feel like a 19th-century explorer for a day, you’ve got to try this Hardtack Bread Recipe (Survival Bread). Let’s do it!
Why You’ll Love This Hardtack Bread Recipe?
- Lasts Forever – Seriously, as long as you keep it dry, it’ll outlive your other pantry staples.
- Ridiculously Easy to Make – Three ingredients. No yeast. No special skills required.
- Great for Emergencies – Whether you’re camping, storing up for an emergency, or just prepping for the next grocery store disaster, hardtack is solid backup food.
- Totally Travel-Friendly – No refrigeration needed. Just toss it in your bag and go.
- Surprisingly Versatile – Okay, so it’s not delicious on its own, but there are ways to make it work (trust me).
Ingredient Notes:
This is as basic as bread gets, but here’s why each ingredient matters:
- Flour – Regular all-purpose flour is great. Whole wheat works too, though it shortens shelf life a bit.
- Water – Just enough to form a stiff dough. Too much = mold risk, and moldy hardtack is not the survival move.
- Salt – Adds some flavor and helps preserve the bread. You can add more or less, depending on how long you plan to store it.
How To Make Hardtack Bread?
Step 1: Make the Dough
Start with 4 cups of flour in a mixing bowl. Slowly add 2 cups of water—but don’t just dump it all in at once! You might not need the full amount. The goal is a firm, stiff dough that’s not sticky or overly dry. If it’s too wet, add a little more flour. Too dry? A splash more water should do the trick.
Step 2: Roll & Cut
Lightly flour your counter and roll the dough out to ½-inch thickness. It needs to be thick enough to stay sturdy but thin enough to bake all the way through. Cut into 3-inch squares (or whatever shape makes your heart happy). Then, use a fork to poke holes all over each piece—this helps it bake evenly and dry out completely.
Step 3: Bake It Until It’s Basically a Brick
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Preheat your oven to 375°F (190°C). Arrange the hardtack pieces on an ungreased baking sheet and bake for 30 minutes. Flip them over and bake for another 30 minutes. When they come out, they should be hard as a rock—that’s exactly what you want.
Step 4: Cool & Store
Let them cool completely before storing. If there’s any warmth left, it could cause moisture buildup, and that’s the enemy of long-term storage. Once cooled, store in an airtight container or vacuum-seal them for maximum shelf life.
Storage Options:
- Keep It Dry – Moisture is the only thing that can ruin hardtack, so airtight storage is key.
- Vacuum Seal for the Long Haul – If you’re serious about prepping, vacuum-sealing can extend its shelf life to decades.
- Store in a Cool, Dry Place – A pantry, emergency kit, or bug-out bag works great.
- Re-Bake If Needed – If your hardtack ever gets soft, just pop it back in the oven for a few minutes to dry it out again.
Variations and Substitutions:
Hardtack is tough. Like, “you-might-lose-a-filling” tough. But there are ways to make it more edible:
- Soaked in Soup or Broth – The best way to soften it up and actually enjoy it.
- Crumbled into Stew – Adds texture and makes meals heartier.
- Topped with Butter or Jam – If you’re not in survival mode, slathering it with something tasty makes a big difference.
- Dunked in Coffee or Tea – Old-school sailors used to do this. Turns hardtack into something almost like a cracker.
What to Serve with Hardtack Bread?
- Whole Wheat Hardtack – Swap half the flour for whole wheat if you want more nutrition (but a slightly shorter shelf life).
- Herbed Hardtack – Add dried rosemary, thyme, or other herbs for a little extra flavor.
- Sweeter Option – A teaspoon of sugar or honey makes a subtle difference (but also reduces shelf life a bit).
- Lower Sodium – Reduce the salt if you’re watching your intake—it won’t change the texture.
Frequently Asked Questions:
How long does hardtack actually last?
If stored properly? Years. In fact, some Civil War-era hardtack is still intact today. No joke.
Can I eat it dry?
You can, but I wouldn’t recommend it unless you’re trying to prove a point. Soak it first.
Can I make hardtack over a campfire?
Yep! Bake it on a flat rock near the fire or in a Dutch oven for a true survivalist experience.
Does it taste good?
Let’s be real—it’s functional. But with the right toppings or mix-ins, it can be pretty decent.
So there you have it—a bread that refuses to die. Whether you’re stocking up for emergencies, going camping, or just want to try an old-school recipe, this Hardtack Bread Recipe (Survival Bread) is worth making.
Ever tried hardtack? Got any fun ways to eat it? Drop a comment and let me know—I’d love to hear how you make this survival classic work for you!
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Planning to try this recipe soon? Pin it for a quick find later!
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Hardtack Bread Recipe (Survival Bread)
Ingredients
- 4 cups all-purpose flour
- 2 cups water may not use all
- 4 teaspoons salt
Instructions
Prepare the Dough
- In a large mixing bowl, combine 4 cups of flour with 4 teaspoons of salt. Gradually add 2 cups of water, stirring continuously to ensure even distribution. Add only enough water to form a firm, non-sticky dough. If the dough appears too wet, incorporate additional flour as needed.
Roll and Shape
- Lightly flour a clean work surface and roll out the dough to a thickness of ½ inch. Using a sharp knife or pastry cutter, divide the dough into 3-inch squares. For a traditional hardtack appearance, use a fork to pierce multiple holes into each square to facilitate even drying.
Bake Until Dry and Firm
- Preheat the oven to 375°F (190°C). Arrange the hardtack pieces on an ungreased baking sheet, ensuring they are evenly spaced. Bake for 30 minutes, then flip each piece and bake for an additional 30 minutes. The finished product should be dry, firm, and lightly golden.
Cool and Store Properly
- Allow the hardtack to cool completely at room temperature before storing. Once fully cooled, transfer to an airtight container to prevent moisture absorption. Properly stored, hardtack can last for years in a cool, dry place.
Notes
- Flour Substitute: Use a gluten-free all-purpose flour blend or a combination of rice flour and cornstarch to maintain a firm texture.
- Adjust Water Ratio: Gluten-free flours absorb water differently, so gradually add water to ensure the dough remains stiff and moldable.
- Ensure All Ingredients Are Gluten-Free: Check that the salt and flour blend are certified gluten-free to prevent cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!