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Italian Sprout Bread

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Living Food Sprouted Grain Breads

Italian Sprout Bread

6 Cups Soft Wheat Berries
8-10 Cups Plum Tomatoes, Diced Small
3/4 Cup Dulse Flakes
3-5 Tablespoons Oregano Flakes
3-5 Tablespoons Sweet Basil Flakes
2-4 Tablespoons Fresh Garlic Juice

Rinse and soak wheat berries in a large jar for 12 hours, pour off water, sprout for 48 hours rinsing twice a day. (It is best to use distilled or spring water.) Grind the berries in a Vita-Mix Blender or Champion juicer with blank inserted to make a smooth, thick dough. Mix in a large mixing bowl with other ingredients. (The more you use, the more it tastes like pizza only better!) Spread evenly over 4 drying trays and dry in a Gardenmaster dehydrator or the sun for 12-18 hours to desired crispness. Makes 24 servings. Dehydrated bread tidbit - save the powder and flakes that peel off the fruit roll trays after turning bread over once they are dry in a jar or plastic bag. They are loaded with bifidus and enzymes and our little girl loves them! They also make a great non-dairy powdered "cheese" garnish for soups and salads.