denisedeland
11-22-2006, 02:22 PM
Italian Bread
4 cups of 2-days sprouted wheat or rye
1/2 tomato, chopped
1/4 cup pitted black olives
3/4 cup chopped red pepper or green pepper
1 garlic clove, pressed
1 tsp. basil, oregano or thyme
Rejuvelac for consistency
Grind, blend, or homogenize the grain. Add spice by hand and spread batter 1/4-inch thick on a dehydrator tray prepared with parchment paper. Dehydrate at less than 110 degrees until thoroughly dry-12 to 24 hours depending on number of trays drying and humidity of the room. Store in a tight, closed container.
4 cups of 2-days sprouted wheat or rye
1/2 tomato, chopped
1/4 cup pitted black olives
3/4 cup chopped red pepper or green pepper
1 garlic clove, pressed
1 tsp. basil, oregano or thyme
Rejuvelac for consistency
Grind, blend, or homogenize the grain. Add spice by hand and spread batter 1/4-inch thick on a dehydrator tray prepared with parchment paper. Dehydrate at less than 110 degrees until thoroughly dry-12 to 24 hours depending on number of trays drying and humidity of the room. Store in a tight, closed container.