Rye Bagels
Inspiration: Alissa Cohen
These bagels are dense and hearty, with a strong rye flavor.
2 cups sunflower seeds, soaked
4 cups sprouted rye berries
1/3 cup caraway seeds
1 tsp minced onion
1 tsp sea salt
Grind sunflower seeds in a food processor until fine.
Add the rest of the ingredients and blend well.
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 1/2 cup water. Be sure not to add too much, as this dough should remain very thick.
Form dough into a 2 inch high bagels and dehydrate at 105 degrees for 16-24 hours.
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.
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.
