I've been experimenting with dehydrated breads and have finally found one that works well, for me anyway.

Ingredients

4 cups of sprouted kamut
1 cup of golden flax seed meal
1/2 cup golden raisins
1 cup germinated (not sprouted) quinoa
2 Tbsp agave nector (light color)

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 transfering to the teflex sheets.

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 cm). The bread is ideal when is dry and chewy on the outside and softer on the inside. 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.

I maintained 105 degrees for 8 hours and flipped the buns removing the teflex sheets. Depending on humidity, another 8 to 16 hours at 105 until done. Recommend designating one bun as a test bun to check on the degree of moisture inside. always better to undercook than overcook.

Also, if you don't have a timer on your dehydrator, invest in a programable one. I use a Westinghouse that allows me 7 day on off control.

when the bread is finished, it has a light brown/gold color with flicks of white (quinoa) and a slightly sweet taste. Excellent. Let me know how yours turns out.

Paul

Sounds like a sweet bread. Thanks for sharing. Therese

Thanks for posting, Paul. I can't wait to try it!

Love, Light & Laughter,
Maryl

i will definitely make it. thanks so much.

Thanks. I hope you enjoy it. I've been making it for several months now and it's my favorite bread.