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4 cups kamut (sprouted)
1 cup golden flax seed meal
1/2 cup golden raisins
1 cup germinated quinoa (not sprouted)
2 tablespoons agave nectar
1. Add all ingredients to a food processor with an S blade process for about 1 minute. Thickness should be viscous but not watery. If it's too watery, add 1/2 tablespoon of Konsyl (psyllium fiber) and wait 3 to 5 minutes before transferring to the Teflex sheets.
2. Transfer the dough to two or more Teflex sheets as needed, keeping enough space between individual doughs. Maintain 1/2 inch to 1 inch thickness (1.2 to 2.5 centimeters). The bread is ideal when is dry and chewy on the outside and softer on the inside.
3. Keep dehydrator at 105 Fahrenheit for 8 hours (I wish I could give you optimal time in a dehydrator but it depends on the humidity in your house as well how thick the patty is).
4. Flip the buns and remove the Teflex sheets. Depending on humidity, another 8-16 hours in the dehydrator at 105 Fahrenheit until done.
I recommend designating one bun as a test bun to check on the degree of moisture inside. Always better to under-dry than over-dry.
Paul B's ThoughtsBy Paul B
I've been experimenting with dehydrated breads and have finally found one that works well, for me anyway.
When the bread is finished, it has a light brown/gold color with flecks of white (quinoa) and a slightly sweet taste.
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