http://www.durgan.org/URL/?VNKLV 14 January 2012 Potato Pilot Bread
The stored potatoes were beginning to deteriorate, so it was decided to incorporate them into Pilot bread.The selected potatoes were cleaned in the automatic washer on a gentle cycle. Then a brush was used to remove any blemishes aand clinging soil. Potatoes baked in the oven at 375F for two hours. The whole potato was used to obtain the maximum benefits, since many nutrients are located just under the skin, which is too often removed and discarded. The potatoes were mashed into an homogeneous texture,and enough whole wheat flour added to make a dough ball. A roll was made and slices cut about 3/4 inch thick, both sides dipped into flour to prevent sticking in the cooking pan, and a pattern made on both sides to facilitate through cooking. Placed in the oven at 375F for one half hour, then turned over and cooked again for one half hour. The end product is hard and must be placed in a liquid to soften enough for ingesting. Thirty seconds in a microwave works well. 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.
Pilot bread is simply whole wheat four processed into a brick hard substance. It keeps forever, if stored in a dry environment. All the nutrients are available with only the addition of water. It is a replacement for commercial processed bread. No fat, no sugar, no salt, no preservatives except for what the purchased whole wheat flour contains.