Real Bread
Why not go back to basics and start over again? This is real bread, Pilot Bread, and is effortless to make and take little time, and is nourishing and delicious.
In Alaska Commercial Pilot bread is the norm. Maybe it hasn’t got to your area yet. http://www.durgan.org/URL/?FOQRA
There is a gutted commercial version which no doubt will be popular with people.http://www.durgan.org/URL/?FYENL
The junk food industry, read processed food, is campaigning. This is in our National Paper today. http://www.durgan.org/URL/?JSRSB Bring back the pop? School junk food doesn’t cause obesity: study
ERIN ANDERSSEN Globe and Mail Posted on Wednesday, January 18, 2012 4:41PM EST
I look at a forum and they have a running post about what they had for dinner. Delicious, nice tasting also, but not food for people, more often than not, leading a sedentary life style, meaning watching TV. The food presented is often what one would use when on a threshing crew in the forties on the great plains.
Amundsen on his run to the South Pole (1910) often mentioned Pilot Bread in his book about the expedition. The five members would soften the Pilot breaad in hot water, and all could hardly wait to eat it after each days run. Amundsen considered it the mainstay of their diet.
Some of my various versions, only limited by one’s imagination.
http://www.durgan.org/URL/?TQLQY 17 January 2012 Pumpkin Seed Pilot Bread using Dark Rye Flour.
http://www.durgan.org/URL/?NKAXW 17 January 2012 Sunflower Pilot Bread using Dark Rye Flour.
http://www.durgan.org/URL/?WNDIT 15 January 2012 Almond Pilot Bread.
http://www.durgan.org/URL/?GWIRX 15 January 2012 Flax Pilot Bread
http://www.durgan.org/URL/?VNKLV 14 January 2012 Potato Pilot Bread
Basic Pilot Bread.
http://www.durgan.org/URL/?IJSJJ 9 January 2011 Pilot Bread
Pilot bread is simply whole wheat flour 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.
Method: Four cups of whole wheat flour, add enough water to make into a dough. Manipulate by hand until the desired texture is obtained. Roll into a strip and cut about half an inch thick slices. Dip the cut slice into flour on both sides to prevent sticking to the pan when cooking. Add a pattern on both sides of the slice, to facilitate centre cooking and the removal of as much moisture as possible. Place on a dry cookie sheet, and bake in the oven at 375 for 30 minutes, turn the slices over and cook again for 30 minutes. The wafers harden more in storage. Store in a dry environment.
The product must be soaked in a liquid of choice to soften for eating or one can gnaw at it. A little goes a long way, and is a replacement for commercially produced bread, which is my interest. 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.
http://www.durgan.org/URL/?ITXHI A wake up call.
Take back you bread and enjoy.