This recipe combines Dr. Cousen’s methods for proper food preservation with basic food science, to create an authentic yeast bread that is safe, as well as a perfect foil for cream cheese or lox (see my other recipes).
2 cup millet, sprouted
2 cup oat groats, ground
2 cup water
1 packet active dry yeast
2 teaspoon agave nectar
1 teaspoon sea salt
¼ cup black sesame seeds
½ cup flaxseed, ground
1 cup sunflower seed butter, optional
½ onion, minced
Combine millet, oat flour, water, agave nectar, yeast, sea salt, optional sunflower seed butter, sesame seeds, and onion in your food processor. Whir until completely smooth. Put into a bowl and add the flaxmeal. Oil hands generously and divide dough into eight pieces. Flatten each piece into a disc and shape into a bagel (poke and enlarge a hole in the center of the disc).
Place on teflex sheet and let rest for an hour.
Dehydrate at 145 degrees for 2 hours, turn temp down to 115 degrees and dehydrate for another 3-4 hours.