SoloStar Juicers

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Rockin' Rye Bread Sticks

Ingredients:
2 cups rye berries
1/2 cup flax seeds
1/2 cup pumpkin seeds
1/4 cup caraway seeds
2 cloves garlic
1 Tbs. miso (red or barley suggested)
1 tsp. sea salt (season to taste)
Machine Instructions: 'Homogenizing' recipes
1. Placing the Solid screen into the front end of the Auger Housing, push in - turning slightly in a clockwise direction.
2. Put the Screen Locking Cap over the screen and turn it counter-clockwise, while holding the housing stable, to lock in position.
3. Attach the largest sized Nozzle to the Screen Locking Cap by turning it counter-clockwise.
  • Close off the First Juice Outlet with the First Juice Outlet Plug.
4. Insert the Funnel to the Auger Housing.
5. Place a bowl large enough to be underneath both the first and second Juice Outlet. Plug in machine.
6. Turn the machine on and slowly feed ingredients into the Funnel. Use the Plastic Plunger for assistance in pushing down foods.
  • Foods need to be cut into small lengthwise pieces before processing.
  • There may be some normal squeaking noises while operating.
Instructions:
1. Put rye, flax, pumpkin, and caraway seeds into a bowl, stir together, and cover with 2 parts water to 1 part dry ingredients. Cover with a towel or other permeable substance, and let 'germinate' 8 - 12 hours.
2. Drain water and gently rinse. Let mixture sit in a strainer, with a bowl underneath, covered by a towel for 8 - 12 hours - for sprouting.
3. Spoon feed moist mixture slowly into chute - with dehydrator tray ready to catch dough (which comes out in the shape of a thick bread stick).
3. Dehydrate at 105 degrees to desired crispness - between 6 and 12 hours. Serve warm with pumpkin pate, or dip.

Yield: 30 - 40 bread sticks