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
