Main ingredient: Time

What do homemade wild-yeasted bread and sprouts have in common: lots of time sitting around looking inedible. The sprouts, from overnight soak to final sunning, took 5 days (not too bad). The bread, from the initial mixing of water and rye flour to the fateful bake: a full week. Of course, they've got nothing on my 3 week sauerkraut!

But for now, the bread and the sprouts are on parade:

After 2 hours in a 350 degree oven, this came out with a satisfying crust and a moist crumb, and the most excellently dark, sweet and sour taste. Better than I had hoped for. Next time, I'll try a rye/wheat mix, because the pure rye is really heavy. As my friend aptly described it: a rye brownie!

And the alfalfa sprouts! Not much to say by way of ingredients (just alfalfa seeds + water + sun + love), but get this: I yielded nearly four cups of packed sprouts from just 2 tablespoons of seeds. Kinda reminds me of those little sponge animals I used to throw in the bathtub...