Essene Bread
 
this is a sprouted bread recipe-very old and said to have been created 
back in the biblical days. also, this recipe literally, takes days to 
make. your efforts and time will be well rewarded with a couple of the 
most singular breads--solid, sweet, and moist. wheat berries are 
available from your local natural foods store. 
 
3 cups wheat berries 
water 
cornmeal or bran 
 
beginning several days before you hope to eat this bread, rinse the 
wheat berries in cool water, drain and submerge the berries with cool 
water in a large bowl. cover the bowl with a plate or cloth, and allow 
the berries to soak at normal room temperature overnight or for about 12 
hours. 
the berries will soak up a considerable amount of water. drain the 
berries in a colander, cover the colander with a plate to prevent the 
berries from drying out, and set it in a place away from light and where 
the sun won't shine on it. 
rinse the berries about 3 times a day, and they will soon begin to 
sprout. in a couple of days the sprouts will reach their optimum length 
of about l/4 inch. growth depends on moisture and temperature so be 
patient. 
 
grinding the berries is the next step. use a hand mill for this 
rather messy task (the messy aspect is cleaning the mill) but a meat 
grinder or a heavy duty food processor also work. 
after grinding, dump the mushed up grain onto a clean work surface. 
squeeze and knead the grain for about 10 minutes, and then form 2 small 
round, hearth-style loaves with your hands. 
sprinkle an insulated cookie sheet with a little bran or cornmeal, 
and put the loaves on it. preheating the oven is not necessary. 
cover the loaves with lids made of foil, not touching them, and bake 
at 350 degrees f (175 degrees c) for 30 minutes. then turn the oven down 
to 325 degrees f (165 degrees c) and bake for approximately 2 hours and 
15 minutes more. 
traditionally, essene bread was probably baked on hot rocks under 
scorching sunlight. baking at oven temperatures might destroy the sprout 
enzymes. guaranteeing the preservation of the enzymes might require 
baking at a very low temperature for perhaps 4 hours. if you have the 
stamina, then go for it. 
allow the breads to cool thoroughly on cooling racks for several 
hours, and then, because of the high moisture content, store in the 
refrigerator. for best results, slice this bread thinly or break with 
hands makes 2 small loaves 
 
 
-- 
(ID: 6776) Mirror: rec.food.recipes: Tue, Jul 27, 2004


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Essene Bread
Short Breads
Bread Pudding
Pita Bread
Lagana Bread
Ciabatta Bread
Zucchini Bread
Hawaiian Bread
zucchini bread
wheat bread
squaw bread
dakota bread
monkey bread
Monkey Bread
Bread Pudding
Lemon Bread
Saffron Bread
Lemon Bread
monkey bread
monkey bread

>> More Related Recipes