Raw Seed Cheese Bread
Source:
www.rawtimes.org3/4 cup organic wheat berries
1/4 cup organic rye
1 handful fresh coriander
1/2 clove garlic
1/2 to 1 cup of sunflower seed cheese WHEY (not the cheese!)
Sprout or soak grains (I sprout them for 1 or 2 days).
DIRECTIONS:
Make plain sunflower seed cheese. Add the whey you get to the sprouts. Save
the cheese. The whey will give a sour taste. Just be careful of not adding
to much because bread will turn to a bitter taste that I do not like very
much. Here is where you will need a little practice.
Add garlic and coriander.
Put all ingredients in a food processor. I usually use a food processor
because I prefer not to get a homogeneous mix. I have found that a less
blended batter (with some grains not chopped) dehydrates faster and tastes a
lot better. But the mix has to be blended enough to hold together.
Spread batter to about 1/4 to 1/2 inch thick and dehydrate to desired
consistency. I like to just partially dehydrate it, leaving the outer parts
dried and moist inside.
