This bread can be used to make sandwiches, served with a salad, or as croutons. Spread on your favorite sauce or jam for a quick snack. Once dehydrated, the rye bread will stay fresh in an airtight container for 3 to 4 weeks.
INGREDIENTS | SERVES 4
- 2 cups rye, sprouted 2 days
- Water for blending
- 1 teaspoon caraway seeds
- ½ teaspoon coriander
In a food processor with an S blade, grind the sprouted rye to a dough. Add just enough water to help it blend. Alternatively, homogenize the rye with a heavy-duty juicer.
Stir in the caraway seeds and coriander.
Form the dough into small, flat, round loafs. Dehydrate at 145°F for 2 hours. Turn down the temperature to 110°F. Flip the bread over and continue dehydrating for 12 hours or until crisp.
Calories: 285 | Fat: 2 g | Protein: 13 g | Sodium: 5 mg | Fiber: 13 g