Explore the hearty traditions of Newfoundland cuisine with this Hard Bread recipe, lovingly adapted from my treasured collection of community cookbooks spanning the 60s, 70s, and 80s. Hard Bread, also known as Hard Tack, is a staple in many Newfoundland households and a testament to the island’s resourceful and resilient culinary heritage.
This recipe captures the essence of traditional Newfoundland baking, where simple ingredients come together to create a long-lasting, versatile bread. Made with just flour, water, and salt, Hard Bread was originally designed to withstand long sea voyages, providing sustenance for sailors and fishermen. Today, it remains a beloved part of Newfoundland’s food culture, often enjoyed with a hearty bowl of fish and brewis or as a snack with butter and molasses.
Baking Hard Bread is a unique and rewarding experience, connecting you to the island’s seafaring past and the practical ingenuity of its people. Whether you’re familiar with Newfoundland recipes or exploring them for the first time, this Hard Bread is sure to become a cherished favorite in your kitchen. Embrace the simplicity and history of this enduring recipe and enjoy a true taste of Newfoundland tradition.
Hard Bread Recipe:
- 5 cups flour
- 1.5 cups water, more or less (you don’t want a tacky mixture)
- 1 tablespoon salt
Mix ingredients.
Then knead to about a 1.5-inch thickness.
Cut into squares.
Place on greased cookie pan and bake for approx.
40 mins in a pre-heated oven @ 425 degrees or until dough becomes hard.
When it is prepared properly it will look, feel and taste exactly like regular hard bread.
Soak this recipe the same as store bought hard bread.
Since it doesn’t flake apart you may need to soak it a little longer than normal.
It makes roughly a bag of the store bought variety.
Source: The CBC Morning Show
