Absolutely Delicious: Homemade Organic Solar-Sprouted Kamut Bread: I made the rack from a recycled pallet. The screen and nails I had to buy. The challenge with solar ovens of this nature is regulating the temp so the loaves get dehydrated before turning too sour- a little bit sour (Lactic Acid = Rejuvelac) is o.k.
I found a spot where the birds will not peck at them before I do. These are Basic Kamut Loaves, and the recipe can be adjusted according to one's liking. I will flip these loaves in six hours.
I might want to incorporate some kind of reflective material underneath. to expedite the baking.
Recipe:
- I put 1.5 cups of Organic Kamut Berries in a qt. jar w/ pure Mount Shasta Spring water, and soaked it overnight.
- Then I rinsed the berries via the screened lid twice a day for three days.
- I put the spouted kamut in my Vitamix w/ olive oil, water, and Kala Namak Salt and refrigerated overnight. That's it.
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