This, ladies and gentlemen, is Hardtack.

Notorious throughout history, this tough bread-like substance has the reputation of a long shelf-life and encouraging armies to march five more miles in the vain hope of finding something else to eat.
Seeing as Sailors used to dunk it in their rum rations to make it more palatable, think of it as the primitive ancestor of Biscotti.

When I found a recipe for it I just HAD to try my hand at making some.

-HARDTACK-

Add 1/2 a Tablespoon of Salt to one Cup of Water, mix with 5 Cups of Flour.

Flatten the resulting Dough to 3/8ths of an Inch and cut into 3 Inch squares and pierce them with a fork or other implement several times.

Bake at 400 degrees for 30 min or until slightly brown.

Makes more or less 12 3-inch squares

My family and I tried a few of my 'irregular' pieces when it was fresh from the oven and found it to be chewy and not unlike eating a thick cracker.

I'm guessing that when the morning comes it's gonna be a whole other story.

While it was baking I mentioned this on a livestream and got lots of input.
For example I used standard baking flour but one person recommended using Stone-ground flour to make it more authentic (Easily gotten through 'natural' grocery suppliers or your local Mennonite or Amish markets.)
Also there were suggestions of mixing in 'healthy' additives like dried berries, for flavor if intended as travel provisions.

I might try that out next time, provided I have all my teeth.