How to Make Sprouted Grain Bread: The Essene Whole Grain Bread Recipe
Here's how to sprout whole-grain berries for use as an ingredient in sprouted-grain bread.
By the MOTHER EARTH NEWS editors
January/February 1984
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Essene sprouted grain bread is a simple and nutritious whole grain bread. Here's the ancient Essene bread recipe.
PHOTO: MOTHER EARTH NEWS STAFF
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Of all the known breads, the simplest and possibly the most nutritious is Essene whole grain bread. An ancient recipe for this unusual loaf appears in the first century Aramaic manuscript entitled The Essene Gospel of Peace (from which the bread derives its name). It dates back to prehistoric days when wafers made from a grain and water paste were cooked on sun-heated stones.
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There's not much difference between the baking technique used by the monastic brotherhood 2,000 years ago and our modern method. Both result 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. The recipe offered below is adapted from Uprisings: The Whole Grain Bakers' Book, a compilation of bakers' recipes inspired by the Cooperative Whole Grain Educational Association Conference of 1980.
Sprouted Wheat Grains
To sprout your grain, you'll need a wide-mouthed glass jar (or a large plastic tub or soup pot) that has a screw-on lid with holes punched in it or a piece of fine screening, cheesecloth, or netting secured to the top with a strong rubber band. A meat grinder (or a food processor or hand-cranked grain mill), a cookie sheet, and an oven will take care of the rest.
Hard red winter wheat is a good choice for sprouting. Just be sure to buy uncooked, unsprayed, whole grain berries. Two cups of wheat yields about four cups of dough — enough for one loaf — so purchase accordingly.
From Whole Wheat Berries to Fresh Baked Bread: The Essene Bread Recipe
Sprouting Wheat Grains for Sprouted Flour
Begin by measuring the desired amount of whole wheat berries into the sprouting jar. Soak the berries overnight, using twice their volume of water. The next morning, drain off the liquid (which is rich in nutrients and can be added to soups, drinks, etc.), then set the jar in a dark place and rinse the berries with cool water at least twice a day. Drain the jar thoroughly after each rinsing, and shake it occasionally to prevent matting and spoilage.
