essene bread

 4 SERVINGS DAIRY-FREE

In the tradition of the Essenes, a living foods community said to have existed in the Middle East 2,000 years ago, this delicious flatbread is a staple of modern raw cuisine. It’s sprouted, dehydrated and seasoned with herbs and spices

Soak wheat berries in 4 cups water for 6 to 12 hours. Rinse and drain.

Stand at 45-degree angle in a screen- or mesh-covered jar. Do not let seeds cover the mouth of the jar. Rinse mornings and evenings until sprouted tails are as long as grain.

Grind sprouted wheat berries in food processor or homogenize in juicer. Mix in flaxseeds, salt, kelp or liquid aminos. Split in half and press into round flat crusts no more than ½ inch thick on work surface. Dehydrate in dehydrator at 108 degrees or full sun for 12 hours, flip and dry for 1 hour. Or, the bread can be dried in an oven set on “warm” or lowest setting with the door slightly ajar for 8 to 10 hours. The bread should be pliable and not dried hard.

 

THE ESSENE BREAD RECIPE UNFOLDEDEssene breads are made by sprouting grains eg wheat, spelt, rye, buckwheat and then homogenizing them in a champion juicer or instead blending them in a food processor with an s-blade. 

The ground grain is the basis of the bread.  If nuts/seeds are used these should be soaked and blended/homogenised with the grain. 

Other ingredients eg carrots, raisins, dates, fresh herbs, apple, figs should be soaked and then mixed in well with the homogenised grain and formed into a loaf. 

The bread is then preferably dehydrated in a dehydrator or baked in a very low oven for 10-12 hours at a temperature below 60 degrees celcius – ideally 45 degrees celcius.   The loaf can last up to a week.  Essene bread has the advantage over other breads due to it being a ‘living’ loaf.  Baking at low temperatures ensures that the enzymes and minerals are maintained.  Grains used in their sprouted form do not generally affect the digestive system in the way that commercial bread flour would.

NUTRITIONISTRead the Essene Bread Rating on the Nutrition ist Website
Benefits : When grains, seeds and nuts are germinated, their nutritional content changes and, as they are generally not cooked, they retain their natural plant enzymes. These enzymes are beneficial for helping the digestion of the seeds and nuts in the digestive tract. As well as retaining the enzymes, they also retain the nutrients that would otherwise be destroyed by cooking. Sprouted grains, seeds and nuts also encourage the growth of good bacteria, help to keep the colon clean, and are high in protective antioxidants. Sprouts, as well as being very digestible, are a good source of fibre and protein, and are high in vitamins and minerals. As an example, sunflower sprouts are high in vitamins A and C, while mung sprouts are high in vitamin C, iron, and potassium. Most seeds are high in phosphorus, which is important for alertness, increased mental abilities, and healthy bones and teeth. In its cooked form, wheat can cause mucus congestion, allergic reactions and constipation. In is sprouted form, the starch is converted to simple sugars, meaning that many wheat intolerant people are able to eat sprouted wheat bread without any problems.

 

Essene Bread (non gluten grains)

 

 

 


I make Essene bread in the dehydrator using non gluten grains. Soak Buckwheat, amaranth, quinoa, millet (all or some) in water over night. Drain, rinse and cover. Rinse two or three times a day until the grains are sprouted. (Depending on the room temperature, this can take two or three days).
Grind in a food processor or Vitamix.
For this bread, I added some soaked barhi dates and a little salt, nothing else. Leave out some of the sprouts to add in later for texture, if you like a more rustica looking and feeling Essene bread.
Turn out the dough on a teflex sheet and form into shape.
I also wanted it to have a sourdough flavour so I dehydrated it first at 105 degrees F for the afternoon, then at 100 degrees F overnight, turning it back up to 105 in the morning. Imagine hot desert winds several thousand years ago.

You can see part of a date near the center of the bread. Dates are rough cut throughout. The sourdough taste is subtle. The whole grains in the bread give it a crunch but the center, like all Essene breads, is soft. Delicious with raw butter.

It was interesting to see that after all of the green smoothies and other raw food we were not so enamored with bread as we used to be, even if it was low temperature dehydrated, living Essene bread.
Some was put in the bread box and promptly forgotten about. The crackers, made a little thicker, are a great base for an open faced sandwich or bruschetta.

 

 

 

Essene Bread – A Quick and Easy Tutorial

 

 

 

A few months ago, I was listening to Kate Magic‘s interview on the Raw Mom Summit where she mentioned that she makes a type of raw bread which her children absolutely love and would eat all the time if they could. She called it “Bread of Love” which I thought was just beautiful. After the interview, I kept thinking about this raw Essene type of bread, but felt a little too intimidated to give it a shot. At about the same time, my husband started asking for some homemade cooked whole-wheat bread, which I was happy to make for him, and I thought “if I can make whole wheat bread from scratch, even grinding the hard red winter wheat berries, then why be intimidated by Essene bread?” I had the dehydrator, I had the wheat berries, and I had the magic of the Internet to research the topic in depth, and so I took the plunge.So, what is Essene bread? It is a type of raw bread made of sprouted wheat berries blended with or without seasonings and left to dehydrate in the sun (or a dehydrator). We can read in the Essene Gospel of John: “And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body.” If that’s not a raw bread, I don’t know what is! :)I read all I could about Essene breads, first because I like to learn from other people’s mistakes, and second because I really do not like wasting ingredients when I don’t have to. I learned a few key points:1 – Do not sprout the wheat berries for too long. The tails should be the same size as the grain, not more. The shorter the tail, the sweeter the grain.
2 – Do not be afraid of dehydrating the bread at a higher temperature first, otherwise it will ferment and taste sour.
3 – Likewise, do not overdo it on the liquids, otherwise your bread will take longer to dehydrate and will have a greater chance of fermenting.
4 – You can use many grains, such as hard red winter wheat berries (which I used), soft wheat berries, kamut, and more. Experiment! I read that kamut is very rich in zinc and has a buttery taste. I might try it next.
5 – Essene bread does not have to be bland. It can be sweet, it can be savory, it can be anything you like.

I decided to try out a simple recipe, with a little olive oil to moisten, and some walnuts for crunch. Back when I was living in France, I used to love walnut bread, which is a nice crusty loaf studded with walnut pieces. When I came to the States, I could only find sweet rather than savory American recipes, and I just gave up trying to make the French version at home. This Essene bread is delicious, and I don’t think it tastes grassy or “raw”, two common complaints with dehydrated Essene breads.

Essene-style Walnut Bread
Ingredients (makes 6 little loaves)
– 1 to 1 1/2 cups sprouted wheat
– 3 T – 1/4 cup extra-virgin olive oil, and water as needed
– 1/8 t sea salt
– 1/4 c. chopped walnuts, or to taste

Preheat the dehydrator to 135, while you prepare the batter.
In a food processor, blend all the ingredients except for the walnuts. When the wheat is well blended and broken down, and has the consistency and look of thick porridge, fold in the walnuts by hand.
On a non-stick dehydrator sheet, spoon the batter into 6 little mounds, no thicker than 1 1/2 inches. Each mound should be about 2 tablespoons.
Dehydrate at 135 degrees for 3 hours, then lower the temperature to 115 degrees and dehydrate for another 6 hours. If your loaves are flat, you might need less, and if they are thicker, you will need a few more hours. Flip them half way, and when they are solid enough to be handled, transfer them to a mesh tray.

Mediterranean bread on top, walnut bread (frozen) at the bottom

Essene-Style Mediterranean Bread

– 1 to 1 1/2 sprouted wheat, about 1/2 cup unsprouted
– 3T – 1/4 c. extra-virgin olive oil
– 1/8 t salt
– 2 T chopped sundried tomatoes
– 2 T chopped olives

Preheat the dehydrator to 135, while you prepare the batter.
In a food processor, blend all the ingredients except for the tomatoes and olives. When the wheat is well blended and broken down, and has the consistency and look of thick porridge, fold them in by hand.
On a non-stick dehydrator sheet, spoon the batter into 6 little mounds, no thicker than 1 1/2 inches. Each mound should be about 2 tablespoons.
Dehydrate at 135 degrees for 3 hours, then lower the temperature to 115 degrees and dehydrate for another 6 hours. If your loaves are flat, you might need less, and if they are thicker, you will need a few more hours. Flip them half way, and when they are solid enough to be handled, transfer them to a mesh tray.

And what about a sweet version of Essene bread? The following recipe is inspired by Kate Magic‘s Bread of Love.

Arwen’s Elvish Bread of Love

Sweet Essene bread

Ingredients:
– 1 – 1 1/2 sprouted wheat, about 1/2 cup unsprouted
– 2 T agave nectar or raw honey
– 2 T melted coconut oil
– 1 t lucuma, plus more to sprinkle on the non-stick sheet (optional)
– A little water, as needed
– 2 T raisins, soaked in water for about 20 minutes

Blend all the ingredients except for the raisins to a puree, about the consistency of thick porridge. Stir in the raisins.
Sprinkle lucuma on a dehydrator tray, and form little mounds of blended wheat onto it, for a total of about 6 loaves, no higher than 1 1/2 inch.
Dehydrate at 135 degrees for 3 hours, then lower the temperature to 115 degrees and dehydrate for another 6 hours. If your loaves are flat, you might need less, and if they are thicker, you will need a few more hours. Flip them half way, and when they are solid enough to be handled, transfer them to a mesh tray.

 

Such a Sunny Rye Bread

 

by Elysa Markowitz and slightly modified by me:

 

  • 4* cups rye berries (soaked 8-12 hours, rinsed; sprouted 12-24 hours) [I sprout closer to 12 hours than to 24.]
  • 2* cups sunflower seeds (soaked 8-12 hours, rinsed)
  • 2-1/2 teaspoons ground caraway seeds
  • 2-1/2 teaspoons ground dill seed
  • 2 teaspoons vege-sal or Spike

 

*measurements of sprouted rye berries & soaked sunflower seeds are afterthey’ve been soaked and sprouted (rye berries) or soaked (sunflower seeds).

 

If you’re a regular sprouter you’ll easily be able to coordinate the sunflower seeds and the rye berries – I soak the rye berries for 8-12 hours, then rinse them, then leave them to sprout and at that point soak the sunflower seeds so that the sunflower seeds are soaking 8-12 hours while the rye berries are sprouting approx. 12 hours.

 

Preparation:

 

  1. Put all ingredients in a bowl and stir to distribute spices.
  2. Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing).
  3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 medium-size loaves or 4-6 little loaves.

 

The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting – a little like rye-sourdough.

 


 

Wheat Essene Bread with Raisins and Dates

 

(I think this is from Light Eating from Survival except in LEFS she doesn’t give any measurements.)

 

  • 2 cups sprouted wheat berries (with little tails – less than 1/4 inch long)
  • 1/2 cup chopped dates
  • 1/2 cup soaked raisins

 

Preparation:

 

  1. Stir all ingredients together.
  2. Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing).
  3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 small loaves.

 

The resulting bread is crunchy on outside, moist on inside and sweet.

 

We use a Harvest Savor dehydrator from Vita-Mix – results have been great – it doesn’t have a temp control and I don’t remember what the max temp is – less than 108 though – it feels barely warm to the touch even after it’s been on for 2 days.

 

Nice thing about these recipes is that I’ve also dehydrated them in the sun with great results.

 

Happy essene-ing. Any questions, please ask.

 

Alyssa at Canann@aol.com

 

ps-
Mon, 24 Nov 1997

 

I’ve been experimenting with essene breads for 4 years and have finally gotten the knack of it. I tried every recipe I came across and have come up with 2 easy favorites – a rye-sunflower and a wheat-raisin. Oat-sunflower is good too. The trick seems to be 1)getting the proportions right 2) really grinding the sprouted grains 3) dehydrating them at low, low temperatures – like 80 degrees max. If the recipes are not on the website, let me know and I will e-mail them to you.

 

The results will be like you described – a bit harder on outside, a bit sticky on inside – depending on temp and ability to really grind the stuff (the lower the temp, the less the difference between outside and inside ). Also I like to let mine kind of ferment a bit so the inside is sometimes like seed cheese.

 

Of course grains, complex recipes and dehydrating are controversial. However I think essene breads you sprout yourself and dehydrate in sun or low temp are still better for the body than 1)essene breads you buy in health food store (which I think must be cooked at 200 or something) and 2) “real” baked bread.

 

I have 2 un-raw friends who love our essene bread. For most though it seems to be very much an acquired taste.

 

Happy “baking”!

 

Alyssa

 


 

Excerpt from the
Essene Gospel of John
translated by Edward Szekely

 

Let the angels of God prepare your bread. Moisten your wheat, that the angels of water may enter it. Then set it in the air, that the angel of air may embrace. it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessings of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they may be embraced there also by the angel of sunshine, and leave them there until the sun sets. For the angels of water, and air and of sunshine fed and ripened the wheat in the field, and they likewisemust prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead.

 

We all are conscious about our health. During these days in regular work and hectic schedule, it is a must for us to maintain a healthy lifestyle. To maintain a healthy lifestyle, we need to have healthy food. But at the time of works, when we are in hurry, then we do not pay much attention on nutrition values of food. As a result, we end up eating different odd foods. There are a lot popular foods and snacks for fulfilling a glimpse of hunger. Subway flatbread is that kind of bread, which is very popular as a light snacks. But many of us have the question in mind, that what is the nutrition value and nutrient facts of subway flatbread. So here is a brief discussion about subway flatbread nutrition facts.

 

What is subway flatbread? When we first hear the name subway flatbread, then we might confuse it something related to subway. But this thing is not something that can be confused with subway. In fat subway flatbread is sandwich bread, which is very popular among sandwich lovers. Subway is a brand name and these flatbreads are produced by the company subway, that’s why it is named like that. This bread is baked at the off portion of the bread.

 

What are the nutrition values of subway flatbread? The nutrition value of subway flatbread is very interesting. The subway flatbread nutrition facts are as follows

Subway Flatbread Nutrition Facts

  1. Fat: the subway flatbread has fat quotient is about 5 grams of fat. We can assume that each gram of fat contains 10 calories. If we multiply the values, then we can easily get that even a small piece of flatbread has 50 calories.
  2. Protein: the protein amount of flatbread is also not very low. It is said that each small flatbread has 11 grams of proteins. Each gram of protein contains 9 calories. So if we calculate, then we can easily assume that even a small portion of flatbread has 99-100 calories. And surely that is not a small amount.
  3. Carbohydrate: the carbohydrate value is also very high. In a small part of flatbread, there are 45 grams of carbohydrates. And each gram of carbohydrates has 5 calorie. So by simple multiplication, we can get that a small piece of flatbread have 225-250 calorie. It is said that in an average or average large amount of subway flatbread, there are about 1600 calorie diet.
  4. Other nutritious factors: there are also other nutritional factors in these flatbreads. If we estimate all, then in a flatbread, there are above 5000 calories.

 

Subway flatbread nutrition facts are really important for all people, who love to eat sandwiches. It helps them to be aware and be conscious about the nutritional values of the food.

 

Essene Bread

      The Essenes were an ascetic community that had a marked influence on the early Christian church. It was an Essene community on the Dead Sea that buried the famous “Dead Sea scrolls.”

      The Essenes are credited with the technique and basic recipes for Essene bread. Essene bread is made from sprouted wheat and prepared at a low temperature. These two practices insure the maximum possible vitamin content for this foodstuff. The sprouting also breaks down the lectins and other substances that some individuals may be sensitive or allergic to.

      The following is excerpted from the Essene Gospel of John as translated by Edward Szekely.

      “Let the angels of God prepare your bread. Moisten your wheat, that the angels of water may enter it. Then set it in the air, that the angel of air may embrace. it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessings of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they may be embraced there also by the angel of sunshine, and leave them there until the sun sets. For the angels of water, and air and of sunshine fed and ripened the wheat in the field, and they likewise must prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead. ”

      Of all the known breads, the simplest and the most nutritious is Essene bread. The only difference between the baking technique used by the monastic brotherhood 2,000+ years ago and our modern method is that they baked their bread in the sun while we use an oven. Both methods create in a round, flattened loaf-rather like a sweet, moist dessert bread or cake-containing all of the virtues of unadulterated sprouted grain . . . its sole ingredient.

Making Essene Bread

      Begin by making wheat sprouts. Measure the desired amount of wheat berries and use the directions for sprouting from the text above. After the grain has sprouted, grind the sprouted wheat berries into a paste.

      Before handling the dough, wet your hands to minimize stickiness. Work the dough briefly to get out any air pockets, and then shape it into circular, somewhat flattened loaves. Place them on an oiled cookie sheet and bake them at low temperature (about 180-200 degrees F) (80-90 degrees C). It is done when you can press on the bottom of it and it springs back. This may take about two hours depending on your oven temperature and the humidity. For best results, make the loaves very thin. The inside will be quite soft, developing a firmer texture upon cooling. It is chewy, tasty, and very nutritious. It is very moist and chewy compared to conventional bread.

      To make an even tastier version, add some raisins, dates, figs, other dried fruits and nuts.

      If you live in a place and time that has abundant hot sunshine, I encourage you to experiment with baking the Essene bread in the sun according to the ancient tradition. If you own a solar oven, you can do this most anytime, even in partially overcast conditions. Some believe that bread so prepared possesses extra vitality.

This is an excerpt from: How to Live on Wheat

earthstar.gif (1162 bytes)ESSENE FLAT BREAD RECIPE
By L. Kevin Johnson & Donna Philippe

Essene Flat Bread
 
(Note: This recipe is an updated version of the Essene Bread instructions that was included in our “Live-Food Recipes” article. If you’ve tried that one and were disappointed, please try it this way. We’ve learned a lot since then.)
 
To make real tasty sprouted bread is a skill that is hard to find in the modern world, and yet this was the kind of bread our ancient ancestors enjoyed for thousands of years. It is the original form of bread on which civilizations survived and thrived. In those days people sprouted the wheat and had to grind it between rocks. Then they formed it into thin wafers and baked it in the sun or on hot rocks. Today we can use modern technology and use a food processor and an oven; so there should be no excuse not to enjoy the benefits of this wonderful food.
 
Donna and I have been working on perfecting this unleavened flat bread for several years, and now I am proud to share this information. Please consider trying this at least once, especially if you or someone you know has difficulty digesting wheat or other kinds of bread. When you sprout whole grains, especially wheat, it becomes complete, living food, packed with vitamins, minerals, amino acids, a valuable source of nutrition. Over time, we will be moving away from our fermented, sourdough bread in favor of this traditional sprouted bread. As I said, it has taken us a lot of practice, trial and error, to get it figured out. We’ve made lots of bad tasting Essene bread in the past. There is a timing that you have to learn in order to get it right. We have a lot of grass growing around the BELL to prove it! I promise you this, properly prepared Essene Flat bread is absolutely delicious, and it is so simple and pure. It contains 100% sprouted whole wheat, no refined flour, no preservatives, no oil and it is baked at  temperatures that are low enough to keep the nutrients and enzymes available. If you are a person who really cares about health and really appreciate fresh, home-baked foods, then you’ll love Essene Flat bread. Furthermore, this bread is much easier to make than other breads and you can eat it without having to add butter or spread because it is naturally moist and tasty – a gift from the Earthly Mother. Your kids will love it too, so let’s get baking!
 
HOW TO MAKE ESSENE FLAT BREAD
(the original Staff of Life)
 
Use only fresh, organic ingredients. Don’t skimp on this. Purchase organic, whole wheat berries and soak 3 cups (not flour) in water for at least 8 hours. It’s best to do this over night. Soak them in a large stainless steel or ceramic bowl. In the morning, drain and discard the soak water. Rinse the soaked berries a couple of times again and drain well. Spread the berries out as best you can in the bowl, cover with a clean cloth and let it sit in a warm place. The berries will soon start to sprout. If they don’t, throw them away and locate another source. Down here in Louisiana (especially in the summer), the berries sprout in about 10 hours. During the winter it usually takes about 24 hours. It might take 48 hours in Canada, I don’t know. But you have to watch the wheat and you have to rinse it with clean water a couple of times a day. And as soon as it is ready you have to bake it right then. If you don’t catch it at the right time you will soon discover what living food is. Instead of sprouted wheat, you’ll have baby grass and it won’t make sweet, tasty bread. When the sprouts are ready, you will see the tiny root poking out of the seed. As soon as it is about 1/16″ or 1/8″ long, it is ready for the next step.
 
When the wheat sprouts are ready, rinse them one more time with clean water and drain. Place them in a Cuisinart food processor. (You need a strong food processor like the Cuisinart. It has a strong motor and you need that because you want the dough to “chase itself around”. Process the berries well. Scrape the sides of the food processor if you have to, but blend the mixture well until it forms a sticky dough ball. If you want to make a sweeter bread, add 1/4 cup of raw honey and 1 teaspoon of Celtic salt. This is optional of course, but you may want to try it with these additions the first time, especially for kids. Traditionally, Essene Flat Bread contained only sprouted wheat and nothing else. During the sprouting process, the starch is converted into simple sugars which makes a sweet tasting dough. This kind of bread metabolizes slowly and helps you feel satisfied on less; it also improves digestion and elimination. This is quite an improvement over refined flours which produce complex carbohydrates that can elevate blood sugar levels. 
Preheat your oven to 325 degrees F. Now spread the dough out onto a non-stick baking pan, such as T-FAL or some similar type of pan. Get a good non-stick (11″ x 17″ x 1″) pan. That is the size of the ‘Wilton’ brand non-stick pan we use that we got from Wal-Mart. The three cups of sprouted wheat dough fits perfectly in this size pan, spread to 1/4 inch thickness.  Don’t use aluminum. It will stick terribly and you’d have to use oil, and there is nothing worse for your health than heated oils. Spread the dough to about 1/4 inches thick and bake it for no longer than 35 minutes at 325 degrees. When you place the pan in the preheated oven you may want to steam the oven with a little water and then shut the oven door right away. Don’t keep peeking at it, but do turn the pan at least once during the process to help the bread bake evenly.
 
Allow it to cool and set for several minutes before scoring the bread into 2″x2″ squares. Remove the squares from the pan and store them in a plastic bag. Do not refrigerate! That will only make it stale really quickly.  It can, however, be frozen.  Best of luck with this and let us know how it goes.
 
Peace be with you,
 
Kevin and Donna

       

Kevin and Donna Philippe-Johnson, authors of “Primal Conscious Living”, are certified teachers of Biogenic Living as taught by the International Biogenic Society in Nelson, B.C., Canada. They encourage us to return to living a simple, natural, creative life, absorbing all the sources of energy, harmony and knowledge in and around us. Natural Health and Biogenic Nutrition are only one aspect of the Biogenic lifestyle. Other subjects of related interest include Biogenic Living, Biogenic Meditation and Biogenic Fulfillment.

Sprouted bread

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Sprouted bread is a type of bread made from whole grains that have been allowed to sprout, that is, to germinate. There are a few different incarnations of Sprouted Grain bread. Some are made with added flour, some with added gluten and some such as Essene bread which are of a very primitive, raw form.

  • Sprouted Grain Bread – Spelt & Chia Loaf

Contents

 [hide

[edit] Sprouted Breads

These are breads that contain the whole grain (or kernel, or berry) of various seeds, although only after they have been sprouted. They are different from ‘white’ bread in as much as ‘white’ breads are made from ground wheat endosperm (after removal of the bran and germ). Whole grain breads include the bran, germ and endosperm, therefore providing more fibre, and naturally-occurring vitamins and proteins. Sprouted (or germinated) grain breads have roughly the same amount of vitamins per gram but have higher proteins and lower carbohydrates. This is because the carbohydrates are converted to proteins during the germination process.

Some claim that sprouted grains have 50-1350 times more minerals and vitamins than non-sprouted grains. Although there may be a slight increase per gram of such things, much of this increase follows the increased size of the grain due to the germination process and therefore, by and large, the amounts per gram remain the same.[1] A comparison of nutritional analyses shows that sprouted grains contain about 75% the energy (carbohydrates), slightly higher protein and about 40% of the fat when compared to whole grains.[2][3]

Wheat is not the only grain used for sprouted breads. Grains and legumes such as millet, barley, oat, lentil and soy may also be used. Bread that is made from an array of grains and legumes can provide a complete set of amino acids, the building blocks of proteins. There may be a slight increase in trace minerals and nutrients over non-sprouted breads. Other than that, they supply much the same advantages as whole grain breads over refined grain breads, such as lowered risk of coronary heart disease.[4]

[edit] Essene Bread

Essene Bread is a very primitive form of Sprouted Grain Bread. It is often eaten uncooked, or slightly heated, by proponents of raw foods.[1].[2]. The Essenes, a Jewish religious group that flourished from the 2nd century BC to the 1st century AD, are credited with the technique and basic recipes for Essene bread,[5] which is made from sprouted wheat and prepared at a low temperature. These two practices ensure the maximum possible vitamin content for this foodstuff.[6] The sprouting also breaks down the lectins and other substances that some individuals may be sensitive or allergic to.

The following is an excerpt from The Essene Gospel of Peace, as translated by Edmund Bordeaux Szekely.

Let the angels of God prepare your bread. Moisten your wheat, that the angels of water may enter it. Then set it in the air, that the angel of air may embrace it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessings of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they may be embraced there also by the angel of sunshine, and leave them there until the sun sets. For the angels of water, and air and of sunshine fed and ripened the wheat in the field, and they likewise must prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead.[7]

A typical Essene bread recipe:

1. Sprout wheat berries over the course of about 4 days, rinsing twice daily.

2. In a food processor, add sprouted wheat berries and other choice ingredients.

3. Once the dough has formed into a ball in processor and clings together, let sit for an hour.

4. Bake on oiled baking sheet at 300 degrees for 2.5 hours. To preserve more enzymes, bake at 200 degrees for 4 hours, or in a slow cooker on its low setting for up to 8 hours.

Though the modern method involves the use of an oven rather than the sun, both methods create a round, flattened loaf, rather like a sweet, moist dessert bread or cake.

  • Essene Bread – 70% sprouted rye, 30% spelt whole grain

  • Essene Bread – 70% sprouted rye, 30% spelt whole grain

  • Essene flat Bread – 100% sprouted wheat

  • Essene fruit Bread – sprouted spelt

[edit] See also

References

  1. ^ “Sprout nutrition and vitamins”. Howard Wright. 2011. http://www.hakwright.co.uk/rants/sprout-nutrition.html. Retrieved 2012-01-12. 
  2. ^ “Nutritive Value of Foods, Home and Garden Bulletin No. 72 (HG-72)”. United States Department of Agriculture. 2002. http://www.ars.usda.gov/Services/docs.htm?docid=6282. Retrieved 2012-01-12. 
  3. ^ “Wheat sprouts”. International Specialty Supply. http://www.sproutnet.com/Nutrition/Analysis/wheat_sprouts.htm. Retrieved 2012-01-12. 
  4. ^ “Sprouted-grain breads: the facts”. Los Angeles Times. 2009-10-12. http://articles.latimes.com/2009/oct/12/health/he-nutrition12. Retrieved 2012-01-12. 
  5. ^ http://www.livestrong.com/article/325385-the-benefits-of-essene-bread/
  6. ^ http://www.livestrong.com/article/325385-the-benefits-of-essene-bread/
  7. ^ http://www.essene.com/GospelOfPeace/peace1.html

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