Rye Bagels
From
Alissa Cohen's
Living on Live Food
Posted by Alissa on
Raw Food Talk
These bagels are dense and hearty, with a strong rye flavor.
2 cups sunflower seeds
4 cups sprouted rye berries
1/3 cup caraway seeds
1 teaspoon minced onion
1 teaspoon sea salt
1. Grind sunflower seeds in a food processor until fine
2. Add the rest of the ingredients and blend well.
3. This bread will be hard to blend so you can add a little water as you go. Start with a tablespoon at a time and add up to ½ cup water. Be sure not to add too much, as this dough should remain very thick.
4. Remove from processor and place on a mesh dehydrator screen. Form dough into a 2 inch high bagels and dehydrate at 105 degrees for 16-24 hours.
5. Turn loaf after 8-10 hours.
Note: Make sure the bagels are not mushy in the middle. Breads can take a long time to dehydrate depending on the thickness and type of grain used.
Carmella's Notes:
I made these using soaked sunseeds, and added a little garlic. For another delicious variation, omit the caraway seeds and add a tbs of pesto.
You can also make this recipe into bread slices which reduces dehydration time and the risk of fermentation. Simply spread the batter on a teflex sheet and then score. Dehydrate at 115 for a few hours, then flip onto the mesh and turn the D down to 110. For more info regarding dehydration temperatures and enzymes, read
this blog post.
Photo:
Erica of
School of Rawk's Deli Sandwich: Avocado Spread, Zesty Herb Cheeze, tomatoes, cucumbers, sprouts, and a thick layer of marinated portabella mushrooms on rye bread
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