Sprouted Grain Bread - Make Your Own Essene Bread!
Sprouted grain bread is something we like to make on occasion when we want something hardy and bread-like that gives LOTs of "energy to spend" for being physically active.
I gave up eating bread a long time ago, but once in awhile it's nice to revisit this past time favorite in a healthier way. If your going to eat bread, the best kind is from sprouted grains. But, even better than store bought bread, is your own FRESH homemade bread you sprout yourself!
Sprouted Essene Bread
This version of "Essene bread" is not baked, however, but made in the ancient Essene tradition. Well, not exactly, they sun baked their bread on rocks, we use a more modern kitchen tool... the Excalibur dehydrator.
The Essenes were a mystical community who lived on the fringes of the Dead Sea in Biblical times. They were devoted to the study and application of the laws of nature and living in harmony with it. A version of their 2,000 year old bread recipe is found in the Essene Gospel of Peace, a translation of the Dead Sea Scrolls.
Health Benefits of Sprouted Grain Bread
As we mention on our super sprouts page, sprouting seeds or grains begins the process of germination, which increases the amount of nutrients available. Sprouting the grain neutralizes phytic acid, which predigests the grain so you don't have too.
This is very helpful, because processed, baked or refined grain in the gut is like glue, not exactly great for colon health. Grain sprouting provides a highly concentrated source of potent energy, packed with enzymes, vitamins, minerals, protein rich amino acids and sugars.
When you make the bread you can really see how wheat flours can make glue products. The sprouted grain is sticky and glutenous, but WAY more digestible and nutritious than refined flour baked bread any day. However, if you are gluten sensitive you should avoid eating all wheat grains and go for something like our chia seed onion bread instead.
Sprouted grains have been known to increase libido in some people, so be warned. This occurs, in my opinion, from the concentrated amount of "sprout life-force" in one piece of bread. This is not the case, however, for baked sprouted grain bread because the living energy is destroy when heated.
This sprouted grain bread recipe is different, however, than the baked bread products you may be used to, it is more dense and chewy. It also has a "wheatier" taste that some people don't care for, I personally enjoy the flavor.
It is delicious cut into smaller toast like pieces, warmed in the dehydrator with coconut oil. It's perfect as a side to raw soups and provides a little bit more bulk to your meal.
Sprouted Grain Bread Recipe:
My husband is the bread maker in our tribe. He likes to make the bread in square-like pieces, rather than a loaf that you later slice. The bread squares turn out great this way, with a softer, bread-like texture... not too soft, not to hard, but just right.
I also have made it thicker in an oval shape that I later slice in half. So, do whatever sounds good to you personally. The thinner it is the less it will take to dehydrate. (Both options are shown in the pics below.)
It is important in this recipe to include the coconut oiland not too much water, otherwise you might end up with very hard bread.
You will need to start this recipe a few days in advance to sprout your grain. I like to use kamut grain, which is a type of wheat, but you can use any grain that sprouts. The recipe below calls for 2 quarts of sprouted kamut. So, for each quart you would use 1 1/2 Cups of dry kamut grain and then follow the instructions for sprouting it. (It's very easy, so don't worry!)
When making this recipe it is important to not sprout your grains too long, this will add a pungent taste to your bread.
For more info go to our jar sprouting page to see how to sprout them. (You won't need to de-hull them, so you can skip those steps.)
Sprouted Grain Bread Recipe
2 quarts sprouted kamut
1t celtic salt
4T coconut oil
2 cloves garlic (optional)
1/4 C water or more (as little water as possible, start with a quarter cup and add more if needed to process)
Process in Cuisinart food processor 1 jar of sprouted kamut at a time with half the ingredients.
Process til smooth, adding just enough water to keep it moving. This may take up to 5 minutes or so.
This is your bread dough.
See the two pictures to the right for the different options for shaping your bread.
On a dehydrator sheet lay out 1/2 cup dough for each bread slice. We have an Excalibur dehydrator, so this means 4 slices on 3 trays using the teflex sheet (w/screen underneath).
After about 4 hours you can turn them over onto the screen and continue to dehydrate overnight on med heat setting.
Test out your bread to make sure it is the texture you prefer, usually total time is about 24 hours.
Store your bread slices in the fridge in an air tight container or a plastic bag will do. They keep for 1-2 weeks, but will start to loose their vitality after that.
I recommend eating this bread after a long arduous workout. I like to make sandwiches with it, using lots of sprouts and raw veggies. You don't really need much else because the bread has the flavor and the calories. A tad of raw mayo or avocado and your good to go!
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Additional Recipe TIP:
You can also add more water to this recipe and make your own version of Pringles... you know the commercial potato chip brand. They are delicious and stack like a Pringle, but taste like a Wheat Thin. See the bottom of our chips and cracker for more on our pringle recipe.
(Or use any left over sprouted grain to make your own rejuvelac!)
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This bread recipe is also great for a raw vegan diet, or a raw diet in general, because you get to enjoy the comforts of one of the world's most loved foods....bread!
You will need to start this recipe a few days in advance to sprout your grain. I like to use kamut grain, which is a type of wheat, but you can use any grain that sprouts. The recipe below calls for 2 quarts of sprouted kamut. So, for each quart you would use 1 1/2 Cups of dry kamut grain and then follow the instructions for sprouting it. (It's very easy, so don't worry!)
I recommend eating this bread after a long arduous workout. I like to make sandwiches with it, using lots of sprouts and raw veggies. You don't really need much else because the bread has the flavor and the calories. A tad of raw mayo or avocado and your good to go!
