Sunflower Pilot Bread using Dark Rye Flour.

[Durgan]

17 January 2012 Sunflower Pilot Bread using Dark Rye Flour. 17 January 2012 Sunflower Pilot Bread using Dark Rye Flour.
Sunflower Dark Rye Pilot Bread. About 600 mil litres of raw sunflower seeds were liquified (water) in a blender, and mixed with dark rye flower (gluten) to bind. Kneaded into a ball. Worked into a roll and cut into 3/4 inch slices and dipped into flour both sided 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,(skim milk) to soften and microwave for 30 seconds. 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.

[Ceashels]

They look good, though I would be more tempted by the Almond Pilot bread.

Have you tried rolling them thin and making a cracker style wafer?

[Durgan]

They look good, though I would be more tempted by the Almond Pilot bread.

Have you tried rolling them thin and making a cracker style wafer?

I am more than happy to use the pilot bread that I now make. It sure is an improvement over the Commercial bread, and I know what I am ingesting to a large degree.

I imagine the commercial suppliers market pilot bread in the wafer form, probably laced with shelf life preservatives. Apparently there is a thriving market for the commercial pilot bread in Alaska.