I took 60 g of rye berries and soaked them for 5 hours in water. Then, taking a metal sheet tray, I moistened a paper towel and placed it on the tray and spread the berries over the paper towel. I then took two paper towels, moistened them, placed them over the berries, covered the sheet pan with plastic wrap and covered the whole shebang with a kitchen towel.. Every day I would move the berries around and spray the top of the paper towels a little water to keep them moist - not wet. After 96 hours from start to finish the berries were ready to dry and looked like this.
The tray looked like this.
I then dried the berries in my table top Cuisinart convection oven. The berries were stirred and the pan was rotated 18o degrees every 15 minutes. I used a drying schedule of 30 minutes each at 175 F (convection), 225 F, 275 F and then 20 minutes at 325 F and they were done. Here are pictures at the end of each time and temperature.
After grinding the original 60 g of berries, it made 32 G of Red Rye Malt Powder. The powder looked like this.