Who tried Juliano's Sprouted Rye black pumpernickel bread?

[raweater]

I've only made this recipe about 3 times in 3 years but it has to be by far the best raw bread I ever had, it's texture is very similar to SAD bread and the taste is great.

2 cups sprouted rye
1 1/2 T minced garlic
1/4 cup olive oil
1/3 cup carob powder
1 T caraway seeds
1 1/2 t celtic salt

Process all ingredients in food processor and puree. Form into a bread about 1 1/2 inches tall (I normally do about 3/4 inches tall) and dehydrate for 13-17 hours (I normally find it take at least 24 hours or more even if I make it 3/4 inches tall).

[raweater]

Well mine was still quite moist after 24 hours so I cut my bread into about 3/4 inch wide "slice" so I end up with 3/4 x 3/4 inch bread sticks, they will dry faster that way.

[snoops]

I am really looking for a raw bread. I am going to try this as soon as I get some sprouted rye. Why form it into a loaf? Could you not spread it out 1/4 inch thick and cut into 4 slices so you had a decent sized slice? I have seen several breads that say to do what you did and so I am wondering if there is a reason for it.

[raweater]

I think it may be so the bread can form a crispy crust around and stay soft in the middle, if it's done flat in 1/4 inch thick bread you'd only have crispy crust, I guess it depends on the texture you want, I like that this bread stays soft in the middle that's what makes it very similar to SAD bread.

[snoops]

Ahh true enough. A crust is nice. So I will try what you suggested and cut it in to slices to dry for the last bit. Thanks.

[adiebabe]

Ooohhhh...sounds awesome. I've been wanting to try some more 'bread'-like recipes lately. Thanks for sharing!

[GlimR]

I made this once several years ago, before I had much experience with the dehydrator and it fermented before it was dry and was horrid. I would suggest starting the dehydrator at a higher setting for the first few hours and then turning it down for the remainder of the time till dry. Will have to try it again. Thanks~

[raweater]

I don't use the starting at a higher temperature method because I always have multiple things in it at once so if I start at an above raw temperature the things that are already dry will cook.

[GlimR]

That makes sense. I'll make sure this is the only thing going. Would hate to ruin another batch by having it ferment again. I love the taste of rye.

[raweater]

I've never had anything ferment, what temperature do you use? I have mine at 105 all the time. Maybe the air is more humid also where you are.

[Eva]

It's definitely humid in Florida! I have to do the same thing, Glimr.

[walnutty]

Bumping this bread recipe as I seriously want to make it in 2012!

HAPPY NEW YEAR, EVERYONE!!!