"Chewy and quite barmy, 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 wellspring. Finely chop it in the food processor,
liquidiser, or by give. (If you are using the liquidiser, chop the rye around 1/3
cup at a time.) Add the anise seeds and salt and mix swell. Blend in the
egg.

Mix in enough flour to form a dough that will hold together in a cohesive
bollock. The amount of flour needed will depend on how dry the sprouts were
after exhausting. This dough is very viscous, and you will want to keep your
fingers well-floured for the next procedure.

Using two spoons, divide the dough into small balls, astir 1 inch in
diameter. Place each ball on a lightly greased or parchment-lined baking
rag. Mash the balls into flat circles with the well-floured palm of your
hand or the floured side of a meth.

Bake for 35 to 40 transactions, turning once after some 20 proceedings, when the
bottoms have browned. Yield: 30-40.

VARIATIONS: Try over-the-counter sprouted grains, such as wheat or oats.