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Essene Bread

An introduction to Essene Bread with full instructions.

To make this tasty sprouted bread takes a little skill but is hard to find in a modern world of soft mass produced breads. Whole grain breads is what our ancient ancestors enjoyed for thousands of years. It is the original form of bread civilizations survived and thrived on. The ancient Egyptians who built the Pyramids even had a contract that paid workers every day with Bread, Beer and Onion. The wheat, among other grains, had to be ground it between rocks. The resulting flour was formed into flat bread or small loaves and baked it in the sun or on hot rocks. When whole grains are sprouted they become complete, living food, packed with nutrition, vitamins, minerals, and amino acids. Essene bread is made with 100% sprouted whole wheat, no processed flour, preservatives, or oil and it is baked at temperatures that are low enough to keep the nutrients and enzymes available. If you care about health and appreciate fresh, home-baked bread, then you will love Essene Bread.

What You Need:

• 3 cups wheat berries. Purchase organic, whole wheat berries (if you can afford it, if not, make it a goal).
• 2 Jars: mason, jam or mayonnaise type, glass only
• Rubber bands, large enough to go around opening of jar
• Mesh or screening to cover opening (the plastic tomato mesh bag, onion bag, etc. work fine, just double up)
• A place to set the jars upside down so they can drip (a dish rack near sink)
• You need a food processor or blender with a strong motor. You will need that because you want the dough to "chase itself around" or ball up.

The Process:

• Soak 3 cups in water for at least 8 hours, overnight.
• In the morning, drain and discard the soaking water. Rinse berries a couple of times and drain well.
• Get a glass jar (mason work well), rubber band and a mesh screen to cover opening.
• Invert the jar so any excess water drains out and air circulates.

Description of sprouting wheat berry process:

• Day 1: After soaking about 8 hours-overnight, the grains are still hard and difficult to chew.
• Day 1: Mid-day, rinse and invert jar.
• Day 1: Evening, rinse and invert jar.
• Day 2: Morning, rinse and invert jar. Roots are begining to show. Berries are semi-soft.
• Day 2: Mid-day, rinse and invert jar.
• Day 2: Evening, rinse and invert jar. Stems are showing, roots are about 1/4 - 1/2 inch. Berries are softer but still a bit tough / chewy.
• Day 3: Morning, rinse and invert jar. Roots may be about 1 inch. Seeds are slightly chewy, with a pleasant mild flavor.
• Day 3: Mid-day, rinse and invert jar.
• Day 3: Evening, rinse and invert jar. You are finished. Sprouts are ready tomorrow to make Essene Bread.
• Harvest Day: Rinse well and drain them. They could also be spun in a salad spinner to remove excess water.

If you use two jars and start the second batch a day or two after the first, you can then always start a new batch after eating the first one or making Essene Bread. You can run a continuous cycle of sprout production in this way. You can also drink the water used to soak and rinse sprouts, but not the first soaking water, or learn to make Rejuvelac (see instructions).

To make the bread, place them in a food processor or a good blender. Process the berries well, scraping the sides to blend the mixture well until it forms a sticky dough ball. To make a sweeter bread, add 1/4 cup of raw honey, date sugar or raisins and a teaspoon of sea salt. (This is optional.) A traditionally Essene Bread is said to contain only sprouted wheat and nothing else. Take dough out and form into a long loaf or two and place on a baking sheet that has either been sprinkled with corn meal or oiled well. Squeeze and knead the grain for about 10 minutes. Heat oven to 325 degrees F.

Flat Bread:
To make a flat bread spread the dough out on a 11"x17"x1" bakinig sheet that is well oiled. Spread evenly to 1/4 inch thickness. It sticks terribly so make sure your hands are well oiled. Slice the dough before baking for easier removal later as bread sticks, sheets of flat bread or whatever. Bake for about 45 minutes. When you place the pan in the oven you may want to steam the oven with a little water and then shut the door right away. Don't peek, but do turn the pan at least once, half way through, to help the flat bread bake evenly. Test it, if its getting crisp, reduce baking time.

Round Loave:
Form 2 small round, hearth-style loaves with your hands. To bake a loaf, it will take at least 2 hours and 15 minutes, to form a nice crust on the outside, but the inside will be left moist. Optional: The bread can be flavored with a variety of herbs, nuts or seeds, and dried fruits. Make sure you blend whatever you are adding very well to create a smooth consistancy. If your making a loaf, you could also create a roll with the fruit in the center.

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