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My review
Essene Bread
192
MARBALET
"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. Traditionally, Essene bread was probably baked on hot rocks under scorching sunlight, but where I and most of us live, this is not possible. Baking at the oven temperatures which I suggest might destroy the sprout enzymes, but monitoring baking loaves for much longer than 2 hours is too long for me. 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."
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Ingredients
servings 163Original recipe yields 12 servings (2 small loaves)
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Directions
{{model.addEditText}} Print- Beginning several days before you hope to be eating 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.
- Grind in a food mill or in a food processor.
- After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, and then form up 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 cloches, 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. 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
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Reviews
Read all reviews 1010 Ratings
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Most helpful positive review
2/20/2001
I have been looking for a sprouted bread recipe ever since leaving the USA, where I could buy it in the grocery. Thanks so much for submitting this nutritious recipe! I knew going in that it ...
Most helpful critical review
3/1/2001
I followed the directions given and found the sprouting and grinding easy. I baked the two loaves for 5 hours on low heat with covers over each loaf. They were almost too moist. The taste was...
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2/20/2001
I have been looking for a sprouted bread recipe ever since leaving the USA, where I could buy it in the grocery. Thanks so much for submitting this nutritious recipe! I knew going in that it ...
9/13/2009
Those who said it tasted like grass let their berries sprout to long. Just let them barely sprout a tiny bit. More than that and you get grass.
2/26/2013
I make Essene bread, but my method is a bit different than this recipe. I like to use quart jars for the sprouting. I put 1 cup of wheat berries in each quart jar (I do about 10 jars). Fill j...
3/1/2001
I followed the directions given and found the sprouting and grinding easy. I baked the two loaves for 5 hours on low heat with covers over each loaf. They were almost too moist. The taste was...
1/25/2010
I'm in the process of sprouting my berries, but I found a different recipe that bake at 160-250 degrees for 3-4 hours, if anyone had trouble with cooking time, and suggests oiling the pan. figur...
8/3/2008
absolutly wonderful. My signifancant other is on a special caveman diet and this is the only kind of bread he can eat. I added a little honey to the bread,about 1/4 cup and it came out tasting...
10/17/2002
This bread did not work for me. It seemed to lack flavor. I think I have had this with shredded carrots, raisins and nuts added, which I think would help the taste. I tried this twice without...
4/13/2003
It was fun making the sprouts with the kids. It was fun grinding the sprouts by hand with the kids. It was fun entering the baked results in the science fair with the kids. It had the flavor ...
3/26/2002
what did i do wrong?? i spent days getting this bread ready but when i baked it (for the time and temperature specified) it got all hard and burnt on the bottom.. like burnt sugar.. too hot may...