|A very old Sea biscuit|
This particular Sea Biscuit can be seen at the naval museeum at Kronborg, Denmark. It is from 1852, and the museeum received the biscuit some 125 years after it was baked. The story goes that a Danish ship's boy, E. Gade, who served on board the schoonerbrig "Lydia" of Whitby, Capt. J. Wood, brought it home in order to show his mother what he got to eat on board. It's a meal in itself as it is 10 x 2 cm big.
Now, there's loads of recipies out there, so here I'll repeat the Danish version:
Danish Sea Biscuits, crew version.
1kg of - is it called - grahams flour?
4dl of water
25g of yeast
very little salt like one teaspoon or less
Mix it all up till it is no longer sticky. Create round or square biscuit sized biscuits and stick a few holes in them. Bake twice at 180 C for 35 minutes. The officers version uses wheat flour instead.
If you're into these things ( and who isn't ;-) then check out Captain JP's Sea Biscuit experiments. I think I'll do a similar experiment. I'll probably make three versions. The mediterranean Sea Biscuit with thyme, the original one with no additives and a Christmas edition with cinnamon and cardamon.