How to Make Sprouted Grain Essene Bread: The Whole Grain Bread Recipe

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MAKING SPROUTED FLOUR BREAD DOUGH

Next, oil the grinder parts and put the sprouts through the grain grinder. The resulting dough should be juicy, sticky, mottled light and dark, and rather like raw hamburger in consistency. If you think nuts or fruit would give some extra zing to the finished product, now's the time to put them in. Whatever dried fruits you plan to add should first be soaked in hot water for 20 to 30 minutes.

SHAPING YOUR SPROUTED GRAIN LOAVES

Ready? Now, wet your hands and take up a quantity of dough. One handful makes a nice roll, while a double handful is good for a small loaf. Work the dough briefly to get out any air pockets, then shape it into circular, somewhat flattened loaves. Place them on an oiled cookie sheet.

BAKING SPROUTED GRAIN BREAD

Bake for approximately 2 1/2 hours at 250 degrees Fahrenheit, until the outside is firm — but not hard — and the bottom springs back slightly after a gentle prod with the thumb. The inside will be quite soft, developing a firmer texture upon cooling. (To prevent the loaves from drying out, some bakeries spray them with water before and during baking, or place a pan of water on another shelf in the oven while the bread is baking.)

Allow the loaves to cool on wire racks and then store them in sealed plastic bags. If you're going to eat your Essene sprouted grain bread within three or four days, don't refrigerate it, as it will stay moist if stored at room temperature. Refrigerated, it will keep up to four weeks, and the bread can also be frozen.

That's all there is to it. Sprout, grind, shape, bake and enjoy! One might say that it's the very essene — excuse us, essence — of simplicity!

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