Add a half teaspoonful of salt to one quart of whole wheat flour, rub into it a tablespoonful of olive oil, then add sufficient cold water to make a very hard dough.

Knead and beat this dough with a potato masher until it becomes soft and elastic. Take off a portion of the dough, roll it into a very thin sheet, not over an eighth of an inch in thickness; cut this into biscuits about the size of a breakfast plate - put a plate down and cut around it. Pick them to the very bottom with a steel fork, bake them at first in a quick oven, then allow the oven to cool until the cakes are thoroughly dry to the very center.

These should be crisp and brittle. An exceedingly good bread for dyspeptics.