Fresh lye bread has a thin crust that retains a little bit of crunch, and when you bite into it, the crust is easy to crack and not so tough that you can't stop biting into it. The bread inside is just a little more elastic and pliable than the Japanese toast you often eat, but definitely not hard.
The main ingredient of lye bread is flour, which is characterized by a hard texture because of the lye soaked, slightly salty taste, moderate consumption has certain benefits, can help balance the body's pH, conducive to digestion, etc., but not more than one can not be eaten, easy to cause malnutrition or obesity, etc..