Seed Bread

Makes 13 rolls


1 cup hulled sunflower seeds ground into meal using a spice or coffee grinder
2 cups flaxseed
3 cups water
1 cup flax meal (made by grinding flaxseed in a spice or coffee grinder)
2 ½ cups water
1/3 cup shoyu
1 tablespoon onion powder


Put the 1 cup ground sunflower seeds in a bowl with the 2 cups flaxseed and add the 3 cups of water. Soak overnight (seeds will absorb all the moisture so there will be no need to drain.)
Put the flax meal and the soaked seed mixture in a food processor along with the water, shoyu, and onion powder. Process several minutes to thoroughly combine into a mostly smooth dough. Form the dough a half-cupful at a time into thirteen sandwich rolls and place them on a solid dehydrator sheet. Dehydrate 6 hours on each side. As they dry, make small adjustments to their shape.
Slice each roll in half and dehydrate for 1 hour more. Store the rolls in the refrigerator in a loosely covered container (refrigerator continues a moderate dehydration).
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