Pilot Bread.Wheat,potato,quinoa,poppy,pumpkin

http://www.durgan.org/URL/?CHIZZ 29 December 2012 Pilot Bread.Wheat,potato,quinoa,poppy,pumpkin

Pilot bread made from whole grain flour, Russian blue potatoes, quinoa, poppy seeds, and pumpkin juice. Called pilot bread, since it is very hard, with most of the moisture removed and has to be softened in a steamer,microwave,or dipped in liquid.This means it can be kept for long periods at ambient temperatures.(Hardtack) if you like).

The flour was made from whole wheat grains using a Wonder Mill flour grinder. The quinoa seeds and poppy seeds were beat in a blender with water. These seeds contain too much oil to put through the Wonder Mill.Pumpkin juice was used for a liquid along with the natural liquid in the baked potatoes.The mixture was kneaded into a ball, and worked into a roll and cut into pieces. The pieces were placed on a teflon pan greased with butter.The pieces were cooked at 375F for 30 minutes, then flipped over and baked again at 375 for 30 minutes. This is to insure through cooking in the centre. The pilot bread is stored in the refrigerator or vacuum packed or frozen as desired.At room temperature, vacuum packed, it will keep about ten days or more before molding dependent upon the inherent moisture present. Pictures depict the process.

Very nice Durgan, thanks for that information. I was just thinking of learning to make bread yesterday. Never can have too much information at your disposal.

Ron