Pilot Bread

[Durgan]

http://www.durgan.org/URL/?IJSJJ 9 January 2011 Pilot Bread
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.

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. Add a pattern on both sides of the slice, to facilitate 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. Depending upon the amount of moisture, the wafers may stick on the first baking. I use a putty knife to loosen, without damaging the wafer.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.

[Thomzo]

Sounds like those rusks that they give to babies.

I bet they're good for travellers if they store well.

Zoe

[Durgan]

Sounds like those rusks that they give to babies.

I bet they're good for travellers if they store well.

Zoe

The RN used to live on it. Also the USA Civil War soldiers.

[Durgan]

Hardtack Recipe (Pilot Bread)

Ingredients:

4 cups flour whole wheat
Water (about 2 cups)
Pre-heat oven to 375° F
Makes about 10 pieces
Put the flour in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.

Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.

The fresh crackers are easily broken but as they dry, they harden and assume the consistentency of fired brick.

[contadina]

Double-baked breads are really popular in hotter climates where fresh bread doesn't stay fresh for long. Down here in Puglia frise (double-baked bread) is made by first baking rolls, then slicing them and re-baking them. To eat, frise are first dipped in water and then tomatoes are rubbed on followed by salt, oil and oregano. They are brilliant and last forever. In Crete, they make something similar called dakos.

[Durgan]

Double-baked breads are really popular in hotter climates where fresh bread doesn't stay fresh for long. Down here in Puglia frise (double-baked bread) is made by first baking rolls, then slicing them and re-baking them. To eat, frise are first dipped in water and then tomatoes are rubbed on followed by salt, oil and oregano. They are brilliant and last forever. In Crete, they make something similar called dakos.

Interesting, and sure makes sense to me. Longevity was my first concern, primarily for camping. Secondly, the desire to avoid commercial bread. Thirdly, simple to make.