Rating5/5 (from 1 ratings)5
Yielddepends on how hungry you are
hard red winter wheatberries, sprouted and then dried in the dehydrator at 105. i used about 4 cups i think.
around 1 cup of almond meal
around 4 tbsp flax meal
caraway to taste (i used several tbsp, i love caraway)
sea salt to taste
first go on and sprout your wheatberries for 2 days, then dry. keep an eye on them, they dried really quickly.
after you've dried them, grind in the vita-mix (or any blender, i think) until you have a nice flour consistency (it'll be grainy, but still soft to the touch).
dump into a mixing bowl with the almond meal and flax meal and combine together.
add filtered water and mix with your hands until you have a doughy consistency. make sure it's moist enough to be easily spread on teflex.
add in caraway and salt to taste, and combine thoroughly.
spread on teflex until around 1/8 to 1/4 inch thick (about)
dry at 105 for around 7 hours, flipping after the first 2 hours.
(i dried mine on the teflex the whole time because i went out for most of the day, and i didn't want to risk overdrying. i suppose that if you just do it on the regular sheets, it'll be done faster).
cut into desired sized slices
photo will be added later, once i make something yummy.
it tastes GOOD.
Hail-kale's ThoughtsBy hail-kale
this is round one of a bread-making experiment, and it turned out really well! please excuse the approximated measurements, i make food by taste, touch, and how it looks. i think that with this particular bread, the most important thing is that you really only need a few tablespoons of flax meal. otherwise it tastes too flax-y for my tastebuds. please offer feedback or variations, this wheaty-rye bread tastes so much like the "real deal" and i imagine that it can only get better with more ideas!
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