Sea Biscuit

Once made, these will last months or even years if you keep them dry. To eat, dip them in soup, coffee, tea, or something. You can put them in a sack and smash with a hammer or heavy pan to break it up into smaller pieces, or even turn back into flour, albeit a browned flour. Cook at a lower temp, possibly for longer, to avoid browning.

Don't grease the pan if you plan to store these for a long time. The fat may go rancid.

Metric Sea Biscuit
	Oven to 300° F.

				Combine and knead with a stand mixer until mostly incorporated.
	1	kg	flour
	21	g	(3 1/2 t) salt
	560	g	water

				Add to running mixer to pick up the remaining flour.
	15	g	(1 T) water

	Roll flat and press to edges of parchment lined sheet pan. Divide into 8 portions. Prick with many holes. A bamboo skewer works well. Bake 3 hours or until fully dehydrated.
Standard Sea Biscuit
	Oven to 300°

				Combine and knead. Divide into four patties. Prick with many holes. A bamboo skewer works well. Bake 3 hours or until fully dehydrated.
	1	lbs	flour
	1 1/2	t	salt
	1 1/8	c	water