Some kinds of bread get hard as time passes by. These kinds that harden usually stay soft for no longer than a day after being baked. I've once forgotten a loaf of bread for about a week on a shelf - I needed a saw to cut it in two.
I think such bread only gets harder as time goes by. Can bread become so hard that we could make bricks and build houses out of it, though?
If regular bread won't do, can we add some readily available food product to the dough to enable such use?
I don't care if it takes years to reach brick-grade hardness and tenacity.
Edit: thanks for the comments about water, guys. Imagine that we're going to use this technology in a pretty dry place, though.