Homemade rye bread

Usually homemade rye bread means wheat bread with the addition of rye flour, but a friend taught me how to cook real grain bread from sprouted rye. Very tasty traditional food turned out and I can't wait to share this culinary recipe with everyone. At first, about 36 hours I'm asking for rye. First I pour it with water, then I drain the water and leave the wet grains until the sprouts appear. Periodically moisturize. Then I put the sprouted rye grains, olive oil, 100 grams of water, salt and cumin in a blender and grind it to a dough state, which I pour with a thin layer of half a centimeter on a special Teflon surface of the dehydrator. On the one hand, the land is sixteen hours, and on the other - about eight more hours. The result of such long-term efforts is a thin crispy rye bread-flatbread. It takes a very long time to cook homemade rye bread, so in the few years that I know this recipe, I have cooked it only a couple of times, but each such time was a real holiday and an occasion for inviting guests. Products from sprouted grains are considered extremely useful.