Rye Sandwich Bread | Beautiful On Raw

Name: Rye Sandwich Bread | Beautiful On Raw
Ingredients: 3 cups rye grains, soaked overnight and sprouted for about two days until white tails appear; 2 cups water; 3 cups carrot and spinach pulp left from juicing (any vegetable juice pulp will work); ½ cup ground flax seeds; 1 Tbsp. caraway seeds, ground in a coffee grinder; 1 ½ tsp. sea salt; ½ purple onion, peeled and sliced in half-rings (optional).

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Spend a couple of weekend hours in the kitchen prepping a big supply of rye bread for week’s sandwiches and pizza. The rye gives the taste of sourdough bread—perfect for the cold winter months.

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Ingredients

3 cups rye grains, soaked overnight and sprouted for about two days until white tails appear
2 cups water
3 cups carrot and spinach pulp left from juicing (any vegetable juice pulp will work)
½ cup ground flax seeds
1 Tbsp. caraway seeds, ground in a coffee grinder
1 ½ tsp. sea salt
½ purple onion, peeled and sliced in half-rings (optional).