I don't really use that expression (rocks), it's just to get your attention.
I usually end up buying it and eating empty calories. What the heck, my taste buds got their
way and I started soaking the rye. After 2 days, I transfer the soaked grain to sprouting jars
with screen covers. If you look closely, you an see the little white sprouts starting.
When the sprouts are about 1/2 inches long, it's time to put them through the juicer using the blank screen. When I make breads, I often use various herbs, onion, garlic, various veggies, or black olives but today, I didn't want anything that will detract from the strong rye flavor I've been dreaming about.
Below, I'm running the rye mixture through the juicer twice. There are two well known names
of juicers on the market, the Champion, probably the better known juicer because it was
around first, and the Twin Gear Green Star, the one I have. I love mine because it also does
a beautiful job on wheat grass . Usually, you need a separate juicer for that.
I use the dehydrator for baking because I want to preserve all the enzymes so that means I can't have the heat above 105 degrees. I often use the Essene method and bake it out in the sun but the weather has to cooperate for that. I made the loaves fairly flat so there will be a nice crust and the center will be moist. Yummm ..... can hardly wait. Total baking time was about 25 hours
and I flipped them once in between.
Finished product. I broke one open so you could see the inside. As I said, moist and slightly
chewy inside with a firm crust, having all the enzymes, amino acids, and vitamins. What do
you think Millie will say? Ha
You are so inspiring, Manzanita. I love that you do so many things close to the earth.
ReplyDeleteLooks absolutely delicious, Manzanita. I'd never heard of sprouted rye bread before and feel cheated. Love an outside crunch with a soft interior.
ReplyDeleteThanks for the generous comment you left. Without tv and only scratchy radio reception, my young mind had a field day, hmmmm!
Congrats to the Ducks! Very impressive!
I have never in all my life seen rye bread baked from scratch. Wow!!!!
ReplyDeleteHello there - I came to see if I could buy a duck but Charlie my cat said no way, so nevermind! :-)
The bread looks yummy!!!! Take care
x
Amazing. It looks like the bread the word healthy was invented for.
ReplyDeleteThanks for stopping by, earlier.
Never heard of this. Looks interesting. Does it taste like regular rye bread? (I like that!)
ReplyDeleteVisiting (a little late) from the Friday Over 40 blog hop.
www.whoisthegrownup.blogspot.com
I've never heard of sprouted rye bread. You eat way healthier food than I do. You don't want to know what I eat. Thanks for stopping by my blog.
ReplyDeleteTeresa,
ReplyDeleteThanks Teresa. Like you, I want my life to be more natural. Working with the earth gives us our spiritual balance.
Kittie Howard
It's really tasty but the process takes up so much time in our busy schedules.
I could throw my TV out the window and I wouldn't miss it because I rarely turn it on. I listen to a few talk radio programs but I don't think we're the "norm." :)
Old Kitty,
Two Kitties together and Charlie makes 3. Yeah, Charlie would be annoyed with a quacky duck. He wouldn't get his "cat nap."
Thank you for stopping by. I enjoy your blog.
Elaine
I enjoy your writing tips and advice. Thanks for dropping by.
BigD
The bread has a strong rye flavor. I think it's my comfort food as it reminds me of the bread my Grandmother used to make.
Thank you for the comments and the new followers. It's a nice long week end to read lots of blogs.
Manzanita
WOW. I never knew there was such a thing or that it took so much work! I'm curious now to see what it tastes like...if it's worth all that extra effort.
ReplyDeleteThat really was interesting. A lot of work, hopefully it fulfilled your longing for rye.
ReplyDeleteDelighted to meet you. Looking forward to reading more. Have a wonderful Labour Day Monday.
That looks DIVINE! I don't know how you wait the 25 hours for it to bake. I would be so anxious for it to be done so I could enjoy it. I love my bread crunchy on the outside and a bit moist/chewy on the inside.
ReplyDeleteI'm so glad you stopped by my blog. I'm really digging yours.
I say "rocks" entirely too much. In fact, I've been known to use it in the classroom when I'm teaching. The kids get a kick out of it when I tell them "You rock." My nephew always says "and if you were a dinosaur, you'd be a rockosaurus."
Man, that looks like alot of work. BUT, I love good wholesome breads...with all the good stuff in them.
ReplyDeleteMy sister makes me drink Wheat Grass when I go visit her. It is a special grass you grow...well wheat grass.....and you put it in a blender with some water and drink it.
Ack....like drinking your lawn clippings. But very healthy for ya
Vicki,
ReplyDeleteOf course you can make rye bread with rye flour (quicker) or buy it at the store (quicker yet) :) but this is really the healthy bread. I don't make a habit out of making it, for sure.
Ann,
It did "hit the spot" as the saying goes.Thanks for coming over and it's a pleasure to meet you.
Jennie,
This bread turned out perfect. It doesn't always. Ha
I didn't mean I don't use the word "rocks" as a criticism. It's just generations away and doesn't sound right when I say it. "Bee's knees" is probably closer to my generation slang.I think it's neat that you talk to the kids in their vernacular. Rockosaurus ...... cute.... like out of the Flintstones.
Wendy,
You have one smart sister. Lawn clippings.... it really is. Hope all is well and good wishes to you and Mr. Georgeous.