How to Make Sprouted Grain Bread: The Essene Whole Grain Bread Recipe
PHOTO: MOTHER EARTH NEWS STAFF
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.
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.
When the sprout tails are about twice as long as the berries and have a sweet taste (try them!), they're ready to use. This takes three or four days, depending on the temperature, humidity, and so on. Skip the last rinse before grinding so that the berries won't be too moist to use.
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I need to make a gluten free sprouted bread. I had 4 grains and I soaked them in warm water separately for 36 hours. I rinsed them and them put them in my Vita-mix along with the other ingredients. I then baked it for 1 hour and when I tested it, the bread had some dough on it I baked it for 30 min tested and it still was wet. I baked it longer and still the same. Can anyone please tell me what I am doing wrong? I really do not like the gluten free sprouted bread on the market and would like to make my own.
I need to make a gluten free sprouted bread. I had 4 grains and I soaked them in warm water separately for 36 hours. I rinsed them and them put them in my Vita-mix along with the other ingredients. I then baked it for 1 hour and when I tested it, the bread had some dough on it I baked it for 30 min tested and it still was wet. I baked it longer and still the same. Can anyone please tell me what I am doing wrong? I really do not like the gluten free sprouted bread on the market and would like to make my own.
I have a wheat intolerance. I've heard that I would be able to eat sprouted wheat bread with no side effects. Is this correct ?
It's probably in here somewhere, but I can't find it. How much grain should you keep on hand to make 1-2 loaves of bread a week?
Spelt is fine, Teresa. I just made a loaf from 800g sprouted kamut and it was delicious. I ground the sprouted kamut in a food processor. Actually, I followed another recipe in which yeast, salt, and honey were included. These ingredients I added to the pulp and then processed another minute (until The gluten was well developed). The recipe then called for fermentation and proofing. It was supposed to rise—the same as flour-made bread—first during a fermentation period of 1 1/2 hours and then a final proof. It did rise a bit, but not nearly what it should have. In all, it fermented and proofed for about 18 hours and smelled delightfully soured before I finally submitted the flat loaf to the oven. I preheated a pizza stone to about 300°C and then baked the loaf for about 50 minutes at 220ºC. After cooling for an hour, we devoured the loaf with friends—served with hard cheeses, salted butter, and honey. What simple feast. I especially enjoyed the slightly sour-dough taste that complemented the sweet nuttiness of the bread. The crumb was quite moist and and dense and the crust was very chewy. Our teeth, gums, and jaws got a healthy workout! Look to Richard Reinhart, Laurel Robertson (Laurel's Kitchen) , and Mother Earth News for recipes for Sprouted Wheat or Sprouted Grain Bread.
i would like to use Spelt berries ...as i am alergic to wheat ...will that work...or do you have anohter suggestion? i dont own a meat grinder...will a cuisinart work? or pulse in a blender?....kindly thank you...i also have a clay baker with a lid...they suggest soaking it in water what do you think? about using this with or without the lid?
My Mom makes sprouted grain/wheat bread...but after she grinds the sprouts, she mixes it as she would regular bread. yeast,honey,coconut oil,eggs..and it makes a wonderful tasting bread. Just wondering if anyone else does it this way..as I'm not familiar with just baking the ground sprouts only.
I do not use the oven, rather make patties and dehydrate them in the dehydrator: (1) I tried 110F - I didn't like the result particularly (tastes too raw/uncooked). The only reason I tried this low temperature was that it allegedly still is not "cooking", i.e. the result is the raw food product. (2) Then I tried 135F - I definitely liked this one better. It took anywhere from 5 to 10 hours (in other words, just keep checking on progress while it dehydrates). Of course, I also tried the oven - but the result was not 100% favorable: the bottom was somewhat overcooked, while the top was good and the middle was chewy. I liked the chewiness alot, though overall the bread tasted less of a "live" food than when dehydrated. Hopefully someone could make use of the dehydrating idea!
I do not use the oven, rather make patties and dehydrate them in the dehydrator: (1) I tried 110F - I didn't like the result particularly (tastes too raw/uncooked). The only reason I tried this low temperature was that it allegedly still is not "cooking", i.e. the result is the raw food product. (2) Then I tried 135F - I definitely liked this one better. It took anywhere from 5 to 10 hours (in other words, just keep checking on progress while it dehydrates). Of course, I also tried the oven - but the result was not 100% favorable: the bottom was somewhat overcooked, while the top was good and the middle was chewy. I liked the chewiness alot, though overall the bread tasted less of a "live" food than when dehydrated. Hopefully someone could make use of the dehydrating idea!
I do not use the oven, rather make patties and dehydrate them in the dehydrator: (1) I tried 110F - I didn't like the result particularly (tastes too raw/uncooked). The only reason I tried this low temperature was that it allegedly still is not "cooking", i.e. the result is the raw food product. (2) Then I tried 135F - I definitely liked this one better. It took anywhere from 5 to 10 hours (in other words, just keep checking on progress while it dehydrates). Of course, I also tried the oven - but the result was not 100% favorable: the bottom was somewhat overcooked, while the top was good and the middle was chewy. I liked the chewiness alot, though overall the bread tasted less of a "live" food than when dehydrated. Hopefully someone could make use of the dehydrating idea!
I made this bread, the only thing I did different was I added a bit of organic black strap molasses and a touch of sea salt. Its simply devine.
Yes! Just the sprouted grain. I add just a little water, maybe a tablespoon, while processing. Use just enough that it comes together. I've added sea salt but I think it tastes better without the salt.
Is sprouted grains all that goes into this bread??
Make bread in a crock pot! What a great idea! I have one crock pot that doesn't cook at a low enough heat but would work great as a miniature oven. Wopila tanka! Strong thanks!
My first try of this delicious bread turned out wonderful! I cooked it in my crock pot on low, with an insert. It's been hot here and I didn't want to turn on my oven. The inside is moist, the crust got a little hard, but that was easily fixed with some butter. Thank you so much for posting these instructions. Lucy in Ohio
First time! The sprouts will be ready tonight or tomorrow morning. I wonder if I can use a blender instead of a grinder. On low and just briefly using small amounts at a time so I don't make soup out of it.
A great simple recipe that is fun to make and is very healthy.