Apr 29, 2016
Raw Rye Bread ~ with step-by-step instructions
Raw rye bread. Sounds kind of blah, doesn’t it? I wish I could give this bread a different name. One that lives up to its spectacular qualities! It’s probably the tastiest bread I’ve ever eaten, raw or otherwise. Okay. I admit it. I’m a breadaholic. I adore bread. But I don’t usually eat it because it makes my tummy bloat and saps my energy. Even sprouted bread like Ezekiel, which I used to eat a loaf of per week, doesn’t do it for me anymore. Sigh.
Rye bread has always been a favorite of mine, especially those thin-sliced rye loaves from somewhere in Germany… I forget the brand name now. But they have like a gazillion milligrams of sodium per slice—no wonder they stay so fresh with all that traveling and sitting on a shelf without refrigeration. No.
Behold the raw rye! It has a perfectly chewy texture, (like those dense, salty “no-no” loaves), fabulous flavor and gobs of nutrients. Even the rye grain itself is loaded with nutritional excellence. Check it out for yourself here. Well, I’m calling this a yes-yes loaf! Although it’s not really a “loaf” as you dehydrate the bread in thin slices but who cares? It’s phenomenal. This one will stay on my meal planning rotation.
That’s it! Easy peasy. Of course, yes, you would need a dehydrator for this recipe. It’s a great investment!