Sprouted Rye Crackers

It’s Sprouted Rye week! It has been awhile since I made it. It’s such a different bread to make. First I have to sprout the rye berries which usually takes about 48h. Rye is one of the faster sprouting grains and as all the other grains becomes a lot more digestible when sprouted. Sprouting grains breaks down the protective layers a grain has to protect itself until it is ready to grow. Once the little kernels are sprouting that “armor” is broken down and our bodies have a chance to absorb the valuable minerals and micronutrients that these gems have stored inside them. Nature at it’s best once again! I love how I can have bins of dried grain berries completely dormant for months and all I have to do to bring them to life is add a little moisture and they start to sprout! 
A couple months ago I had a sprouted rye loaf left over after a test bake and decided to make crackers with it and they were delicious! It’s a great way to make the bread last longer if you find yourself with too much at once. Here are instructions for you to make your own crackers: 

Sprouted Rye Crackers
Cut your loaf into thin slices, the thinner the better. Spread the slices on a sheet pan and put it in the pre heated oven at 375F for about 15-20 min. Keep an eye on it, you want them to be crispy at the edges but not burnt, it happens really quickly! Let them cool and either store them in a tin or jar until you are ready to eat them or serve right away. They are good with almost anything! Slices of brie with a spoon full of your favorite jam, shaved carrots and butter, lox (click here for a recipe to cure your own lox) with dill and cream cheese, butter and spicy arugula leaves, the possibilities are endless! 

This week’s Share
Country Sourdough
Ingredients: Montana grown organic wheat flour, water, sourdough culture, sea salt.
Sunflower Sandwich loaf
Ingredients: Montana grown organic wheat flour,  water, organic sunflower seeds, sea salt.
Vollkornbrot (Sprouted Rye)
Ingredients: organic sprouted rye berries, water, organic rye flour, organic buttermilk, sourdough starter, organic sunflower seeds, organic sesame seeds, organic freshly milled KAMUT flour, sea salt. 
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