SPROUTED RYE CAKES

      Title: SPROUTED RYE CAKES
  Categories: Crackers
       Yield: 40 Servings
  
       2 c  Sprouted rye
     1/4 ts Anise seeds, crushed with a
            Rolling pin
     1/4 ts Salt
       1    Egg, lightly beaten
       1 c  Flour
  
   "Chewy and quite zesty, these flavorful Sprouted Rye Cakes are
   excellent with cold corned beef or pastrami. 300~F. 35 to 40 minutes
   Preheat the oven to 300~F.
   
   Drain the sprouted rye very well. Finely chop it in the food
   processor, blender, or by hand. (If you are using the blender, chop
   the rye about 1/3 cup at a time.) Add the anise seeds and salt and
   mix well. Blend in the egg.
   
   Mix in enough flour to form a dough that will hold together in a
   cohesive ball. The amount of flour needed will depend on how dry the
   sprouts were after draining. This dough is very sticky, and you will
   want to keep your fingers well-floured for the next operation.
   
   Using two spoons, divide the dough into small balls, about 1 inch in
   diameter. Place each ball on a lightly greased or parchment-lined
   baking sheet. Mash the balls into flat circles with the well-floured
   palm of your hand or the floured side of a glass.
   
   Bake for 35 to 40 minutes, turning once after about 20 minutes, when
   the bottoms have browned. Yield: 30-40.
   
   VARIATIONS: Try other sprouted grains, such as wheat or oats.
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