Rating5/5 (from 1 ratings)5
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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note