First you have to let the rye germinate: soak 2 tablespoons of rye in water for 24 hours. Pour off the water and let the grains germinate for about 2 days at room temperature (in summer it is faster than in winter because of the heat) and rinse the germs at least twice a day.
Tips for germination: I always use a germinating jar for germination. However, I always use a smaller glass for the breakfast layered yoghurt (tumbler with 400 ml capacity) than the normal sprouting glasses. This has the advantage that I can layer the breakfast yoghurt directly in the glass and you can also eat very well out of the glass because it is straight and does not taper towards the top. It is only important that the lintel jar has the same screw thread as the germ jar, then you can simply screw the strainer onto it.
Once the rye sprouts have sprouted, I start layering the breakfast yoghurt: I layer everything - as I said - in a tumbler with a capacity of 400 ml, the evening before, so that I don`t have to do anything in the morning. This also has the advantage that the yogurt can steep and the dried apricots can swell.
First, put the rye sprouts in the glass (or they are already in if you - like me - use the germinating glass for layering.) Then come the dried dates that you previously cut into small pieces. Then comes the ground cinnamon. Since I love cinnamon, I take a teaspoon. You can also take less to taste. On top of this you cut the banana in thin slices or in pieces. Finally, cover everything with the natural yogurt. The glass is now about 1 - 2 cm filled to below the edge. Now close the jar tightly and put it in the refrigerator. If the yogurt covers the banana completely, nothing will turn brown.
If you have to get up early in the morning, you can also take the breakfast yogurt with you very well. Just don`t forget the long yogurt spoon. Just stir the yoghurt well before you eat and your quick breakfast is ready.
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