sprouted rye bread

250 rye
250 wheat (optional, can use 100% rye)
500g water
250g rye flour
100g sourdough
14g salt
14g brotgewurz (optional)
sprout the rye and wheat berries.  on day 1 soak the berries
in water.  day 2, rinse and cover with a cloth.
day 3 the berries should be sprouting.

combine sprouted rye and wheat in a blender with 500g of water
and blend until smooth.

dump into a bowl and add salt, rye flour, sourdough and brotgewurz
let rise up to 18 hours.

Bake at 350 for an hour.