Golden sprouted kamut bread
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 flicks of white (quinoa) and a slightly sweet taste.
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 underdry than overdry.