Reminiscing the other day about one of my favorite treats as a child gave me the inspiration for this sprouted bread recipe. Specifically, memories of my dad bringing home a freshly baked loaf of rye bread from Bangor Rye Bread Company still make my mouth water. Their rye bread was better than dessert. I especially liked the hard, chewy crust. And the caraway seeds were like icing on the cake.
To satisfy my desire for rye bread, I decided to experiment with the sprouted bread recipe, which you can find on our website, by substituting rye berries for the wheat berries. Otherwise the bread is made the same way :
First sprout the grain for 18-24 hours, then process it in the food processor until it creates a ball, next shape the dough into a ball, placing it in a small Pyrex type bowl, place the bowl in your crock pot, cover and cook on low for 6-9 hours depending on the size of the loaf and the consistency you like. And voila! You have a wonderful, dark, sweet sprouted rye bread that is packed full of nutrition.
The only thing the bread was missing was the caraway seeds….next time.