Pumpkin Seed Pilot Bread using Dark Rye Flour.

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Durgan
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Pumpkin Seed Pilot Bread using Dark Rye Flour.

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http://www.durgan.org/URL/?TQLQY 17 January 2012 Pumpkin Seed Pilot Bread using Dark Rye Flour.

Pumpkin Seed Dark Rye Pilot Bread. About 600 mil litres of raw toasted pumpkin seeds (bulk Barn)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 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,(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.
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