Sprouted rye cakes
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Sprouted rye cakes
  Rye    Cakes    Crackers  
Last updated 6/12/2012 1:24:38 AM. Recipe ID 58256. Report a problem with this recipe.
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      Title: Sprouted rye cakes
 Categories: Crackers
      Yield: 40 Servings
 
      2 c  Sprouted rye
    1/4 ts Anise seeds, crushed with a
           Rolling pin
    1/4 ts Salt
      1    Egg, lightly beaten
      1 c  Flour
 
  "Chewy and quite zesty, these flavorful Sprouted Rye Cakes are
  excellent with cold corned beef or pastrami. 300~F. 35 to 40 minutes
  Preheat the oven to 300~F.
  
  Drain the sprouted rye very well. Finely chop it in the food
  processor, blender, or by hand. (If you are using the blender, chop
  the rye about 1/3 cup at a time.) Add the anise seeds and salt and
  mix well. Blend in the egg.
  
  Mix in enough flour to form a dough that will hold together in a
  cohesive ball. The amount of flour needed will depend on how dry the
  sprouts were after draining. This dough is very sticky, and you will
  want to keep your fingers well-floured for the next operation.
  
  Using two spoons, divide the dough into small balls, about 1 inch in
  diameter. Place each ball on a lightly greased or parchment-lined
  baking sheet. Mash the balls into flat circles with the well-floured
  palm of your hand or the floured side of a glass.
  
  Bake for 35 to 40 minutes, turning once after about 20 minutes, when
  the bottoms have browned. Yield: 30-40.
  
  VARIATIONS: Try other sprouted grains, such as wheat or oats.
 




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Recipe ID 58256 (Apr 03, 2005)

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