Pilot bread was made using whole grain wheat flour,corn juice for the liquid,sunflower,and quinoa. 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 sunflower and quinoa seeds were beat in a blender using the corn juice. These seeds contain too much oil to put through the Wonder Mill.Corn juice was used for a liquid.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 quantity depicted is about a 8 day supply for one person.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.