http://www.durgan.org/URL/?OJLLC 23 January 2012 Pilot Bread Black Walnut(Juglans nigra) and Dark Rye Flour.
Black Walnut (Juglans nigra) Dark Rye Pilot Bread. About 600 mil litres of black walnuts were cracked (collected during the Fall) and liquified (water) in a blender, and mixed with dark rye flour (gluten) to bind. Kneaded into a ball. Worked into a roll and cut into 3/4 inch slices and dipped into flour both sides to prevent sticking to the pan when baking. A pattern is made on both sides to facilitate through baking. Baked at 375 for 30 minutes on both sides. Annotated pictures depict the process.To ingest place in a liquid to soften and microwave for 30 seconds to speed up the process, or dip into any selected beverage while eating. Another method of softening is place in a butterfly steamer device and steam for about four minutes. The product is similar to a typical bagel without the hole. The slice is chewable and has a most pleasant taste.The product stores for long periods at room temperature if dry and is used as a replacement for typical bread. No added salt, sugar, fat. Black walnuts (Juglans nigra) are most difficult to crack and remove the meat.