Heat the oven to 210 degrees. Mix all dry ingredients in a baking bowl. Mix the dye with a little water and stir until lump-free, then stir into the dry ingredients with as much remaining water until you have a uniformly textured, slightly sticky dough. Later, beat extensively to prevent the dough from rising high.
Traditional dwarf cooking calls for a hammer and anvil for this, but only exceptionally ambitious cooks go that far.
Pound into a smallish 23 cm flat disk. Place on an oiled baking sheet and bake for 25 minutes.
Supposedly it tastes best warm, but it is strongly discouraged from being eaten. It is traditional dwarven cuisine, such as sewer rat on a skewer with potzblitz sauce (also suitable for stripping doors and walls), which has insurmountable ethnic hurdles for ordinary citizens.
Dwarf bread gets better and better over the years. It is absolutely suitable for close combat and satisfies hunger just by looking at it – in disguise, of course. A food that fights back.