Sprouted Kamut Olive Bread

Dark, rich and earthy, this sprouted Kamut bread is super quick and easy to make, and dehydrates quickly compared to most breads.

It's a very basic recipe and while it's tasty as is, next time, I'll try adding specific herbs, or maybe add a hint of sun dried tomatoes to it? It freezes well.


Sprouted Kamut Olive Bread (from The Art of Raw Living)

4 cups sprouted Kamut grain (sprouted 3-5 days)
1 1/2 cups sun-dried black olives (I used less)
4 Tbsp olive oil
2 Tbsp dried Italian seasoning
2 cloves garlic, crushed
2 tsp sea salt

Directions for Sprouting Kamut
Rinse Kamut well and cover with water in a wide-mouth glass jar and lid. Let soak 8-12 hours. Drain water, rinse, and keep in a dark cool area, replacing jar lid with a screen or cheesecloth (use the rim or a rubber band to hold  the cloth in place) and cover the opening. Rinse 2-3 times a day until tails form. Once sprouted, rinse well and return to jar with lid. Rinse daily to retain freshness. Give it a try! It is so easy. Use in muffins, breads, crackers, etc.

Olive Bread Preparation
Rinse and drain sprouted grain. In food processor, combine Kamut and olives and process until the grain begins to break down. Add garlic, seasoning, and olive oil and process until a dough ball begins to form.

Spread mixture about 1/4" thick on 2 non-stick dehydrator trays. (I use an offset spatuala dipped in water to spread).

Dehydrate at 110 degrees for 2 hours and flip onto mesh screen and score into 12 - 16 squares. Continue to dehydrate another 2 - 3 hours depending on consistency. Keep moist in center.