Title: Modern Version of Hardtack
Categories: Appetizer Mexican
Yield: 6 Servings
| 2 | c | White Flour |
| 1/2 | c | Wheat Germ |
| 1 | tb | Sugar |
| 2 | c | Masa Harina |
| 1/2 | c | Quick-cooking Oats |
| 1 | tb | Salt |
| | | Sesame Seeds (optional) |
| | | Seasoned Salt (optional) |
| | | Caraway Seeds (optional) |
| | | Onion Flakes (optional) |
| 1 3/4 | c | Water |
Mix all dry ingredients thoroughly. Add water. Mix with hands until well-
moistened but not sticky. Divide into 4 parts, roll out each quarter until
1/4 inch thick, place on cookie sheet (each part should cover half a cookie
sheet). Bake at 350 for 30 minutes. Score with a knife before baking, if
desired. Break into pieces as needed. Keeps indefinitely in air-tight,
moisture-proof containers. Zip-lock bags are good for carrying hard-tack
in a backpack.