I am a cook that created a dish with the following ingredients:  agar a raw egg (remains uncooked) bee pollen honey water  I want to be able to preserve this dish for months, because right now it starts to mold after a week in the fridge, even in an airtight container. I know I can't simply freeze agar, so I'm either looking for ways to either make it preserve longer in the fridge (by adding ingredients? applying techniques?) or ways to still freeze the agar-based dish. (it's okay if it becomes a little more mushy.) 
One way to reduce the taste of yeast is paradoxically to use more yeast. With more yeast (and higher temperature, and more sugar) you can make the dough rise faster, which yields less of the yeasty flavour. (Normally the process is the reverse - in order to get more yeasty flavour, use less yeast and let it rise for longer (and at lower temperature)). An other alternative is to use the Chorleywood process, but that's not really suitable for home use. I also think you're a bit confused regarding the use of 'wheat' as an adjective. Most white bread is made with wheat flour (i.e. ground endosperm from triticum), but when some (American?) bakers say 'wheat', what they really mean is 'whole-wheat', which does not mean '100% wheat', but rather that the flour they're using is (at least partly) made from whole wheat grains. 