This recipe transforms wheat and rye into
a tasty, nutrition-packed bread that you can use instead
of hamburger and hot dog buns at your barbecues. You can
sprout the wheat and rye yourself, and make flour using
a grain mill such as the K-Tec
Kitchen Mill (and receive free shipping when you buy.)
1 gallon wheat
1 gallon rye
1 1/2 cups rye flour
1 1/2 cups wheat flour
1 teaspoon arrowroot
1 teaspoon Northern Atlantic sea kelp granules
Pre-heat oven to 375 F. Grind all ingredients
in a blender. Place dough in bread pan in oven and bake
for 1 hour. Slice and serve.
ALTERNATE BAKING: In summer, make bread dough
into patties and place on parchment-covered cookie sheet.
Place in bright sunlight and leave outdoors for 24 hours.
Mexican cooking often features this kind of "sun bread."
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Add 1/2 cup (125 ml) carrots, currants
or raisins to your bread mixture.
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Mr. Macfadden was the first in the United
States to make and serve soy
dogs. Try a soy dog with your bread instead of a hot dog.
Do you have a great recipe using natural products? Please
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and we'll add it to our recipe collection! |
