There is a rye bread at the farmer’s market (all raw, yeah!) that I love. However, the price is less than stellar. So I pulled the ingredients out of that version and made my own .. win!
- 1 cup rye seeds (soaked overnight)
- 1 cup barley (soaked overnight)
- 1/4 cup scallions
- 1/4 teaspoon Sea Salt
- 1 tablespoon caraway seeds
- Soak the rye and barley overnight and then rinse and drain thoroughly the next day.
- Put everything but the caraway seeds into a food processor and process until smooth.
- Spread the batter on a Teflex sheet and sprinkle with caraway seeds.
- Dehydrate at 104 for 5-7 hours.
- Score into whatever shapes and sizes you like (I typically do two lines down each side creating 9 squares).
- Carefully flip onto a mesh sheet and peel the liner off and dehydrate for another 3-4 hours, until crisp.