½ cups warm water
cup golden or brown flax seed
cup quick or rolled oats
¼ tsp. salt
2/3 cups whole wheat, spelt or kamut flour
first three ingredients in a mixing bowl and let sit about 5-8
minutes until yeast bubbles. Blend oats to make a coarse flour (use
seed grinder). Grind flax to a coarse powder. Combine all
ingredients and stir 1-2 minutes to develop gluten in the flour.
Drom the dough onto an oiled cookie sheet. Let rise 5 minutes. Bake
at 350 for 30 minutes, until the biscuits are golden. Yield 12
biscuits (1/4 cup each).
These Ye May Freely Eat”