If you are a fan of historical fiction, or enjoy reading about the gold rush, or you are a sailor; you’re intimately familiar with the likes of hardtack. I will soon be joining the ranks of those who’ve gone on before me, as Jacob and I are planning on using a modified version of that traditional tasteless, hard biscuit as part of our lunch on the PCT.
Jacob is working his last week at the job, and I’m busy baking away in whirlwind of flour, sesame seeds, and flax seeds. We’ve repackaged all of our other meals into two and three day rations in large freezer zip-lock bags. Breakfast of oatmeal, brown sugar and raisins and tea, lunch consisting of a trail-mix including peanuts, sunflower seeds, raisins, dried cranberries, chocolate, banana chips, and dried pineapple are safely tucked away, and our dinner of couscous and refried beans, aka bachelor chow, is all packaged up waiting to be sent off to the resupply points. All that we have left for food, is the hardtack: the Pilot Biscuit, the Sea Biscuit, the PCT Biscuit.
But, actually, it’s kind of a lot of baking. So I’m taking a break. To write down the recipe.
J’s PCT Biscuit also known as hardtack:
Ingredients for one person per day:
1/2 lb flour~ 2 1/4 cups of flour
1/4 cup sesame seeds
1/4 cup flax seeds
1/2 cup Turbino Sugar
2 Tlb Canola Oil
1 Tlb Salt
Combine flour, sesame seeds, flax seeds, salt, and mix well. Dissolve sugar in a small amount of water. Add oil and using hands kneed everything together. Mix in water and sugar, and add water so that the dough is sticking together. Roll out the dough like a pie crust, about an 3/4 inch to an inch thick. Poke holes using a knife or the back of a fork, or a pen, (to help it bake through), and then cut the dough into squares. Put on an oiled pan, and bake at 375 degrees for about 40 minutes. *depending on the water content, the thickness of the dough, and how finicky your oven is, this will vary….*
Let the biscuits cool, for a day or two before storing them. If stored, try to keep them in a moisture free environment, so mold can’t grow. (I’ll let you know if this actually worked for us in a few months:)
On a side note: today is absolutely gorgeous. Sunny and warm, with a blue sky, and birds are chirping. Hoping the snow pack gets melting soon:) And I do have to mention how grateful I am: for J’s parent’s for opening their home and their kitchen, for family and friends who are supportive as we go follow our dream, for my health, for J, and just, well, for this beautiful day.
Ok, off I go to bake some more…….