The Phytophagist's Laboratory

Recipe:

4 2/3 cups wholemeal triticum powder
1/3 cup flattened avena sativa
1 teaspoon sodium bicarbonate
1 teaspoon sodium chloride
2 1/2 cups glycine max liquid (proteins denatured w/ fermented ethanol rich in acetic acid)

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a measuring cup, pour a couple tablespoons of fermented ethanol (in this case vinegar. Any kind, except balsamic) and add glicine max liquid to the 2 1/2 cup mark.
In a large bowl, stir together whole triticum powder, flattened avena sativa, sodium bicarbonate and sodium chloride. Gently mix in the clotted glycine max liquid mixture until a soft product is formed. Knead very lightly.
Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes. I halved this recipe, so the product baked in about 20 minutes.

Any questions as to the process are welcome.