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1
Bring 2 cups of water to a boil in a small pot.
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2
Add the bulgur and quinoa and simmer for 10 minutes.
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3
Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking.
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4
Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture.
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5
Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
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6
Stir together the warm water, agave and yeast in a measuring cup or small bowl.
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7
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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8
(If this doesn't happen, discard and try again with new yeast.)
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9
Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula.
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10
When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl.
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11
Be sure to scrape and use any dough stuck to the sides.
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12
The dough will be very sticky at this stage.
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13
Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
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14
Lightly dust a baking sheet with flour.
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15
Sprinkle a generous amount of flour on a clean, dry work surface.
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16
Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch.
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17
Flour your hands periodically to prevent sticking.
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18
Form the dough into one single ball or divide it into smaller balls.
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19
Place the dough ball(s) on the prepared baking sheet.
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20
Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes.
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21
After the 30 minutes, the dough can be shaped and cooked as desired.
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22
Per serving (1/4 pound): Calories: 290; Fat: 7 g (Saturated: 1 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 47 g; Fiber: 10 g; Protein: 11 g; Sugar: 2 g
