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Sunny Rye Bread, Raw

4 cups rye berries (soaked 8-12 hours, rinsed; sprouted 12-24 hours) [I sprout closer to 12 hours]
2 cups sunflower seeds (soaked 8-12 hours, rinsed)
2-1/2 teaspoons ground caraway seeds
2-1/2 teaspoons ground dill seed
2 teaspoons vege-sal or Spike

*Measurements of rye berries and sunflower seeds are after they've been soaked or sprouted.

( If you're a regular sprouter you'll easily be able to coordinate the sunflower seeds and the rye berries. Soak rye berries 8-12 hours, then rinse, and then leave them to sprout. At that point soak the sunflower seeds so they are soaking 8-12 hours while the rye berries are sprouting. )

1. Put all ingredients in a bowl and stir to distribute spices.
2. Put the mixture through the Champion or Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing).
3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. It usually forms into 2 medium-sized loaves or 4-6 little loaves.

The resulting bread is crunchy on the outside, moist on inside and nice and fermenty tasting, a little like rye-sourdough.

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