RAW ESSENE BREAD RECIPE
This is a simple, natural and delicious recipe for authentic, raw Essene Bread. This ancient, fine and extremely nourishing bread was first written about by the Essene monks in Biblical times.
SIMPLEST SUMMARY RECIPE
Grind sprouts in grinder, blender, auger juicer
Let dough rise in sun 6 – 8 hrs. beneath cheesecloth
Form into flat circles 1/3 in. high 2.5 in. wide
Bake in sun for 4 hrs. on warm rocks.
REGULAR DETAILED RECIPE
4 cups sprouts such as kamut, wheat, rye, barley*
2 carrots, medium size, preferably organic (optional)**
In your GreenLife Juicer or other auger juicer that can grind sprouts, juice your 2 carrots. Put juice aside for drinking. Save the pulp to add to your sprout dough.
Next, make sure your sprouts are fresh and dry, without excess water. Grind them in your juicer. If they are watery, the dough will be too moist. After grinding, evenly mix your dry carrot pulp into the dough.
How To “Raise” Your Loaves
Natural Sun Method: Cover your dough with cheese cloth, put out into the sun and allow to rise for approximately 6 – 8 hours. The natural yeasts will cause the loaves to rise.
Oven Rising Method: Place your loaves in a warm (100 degrees) oven overnight.
Natural Sun Baking Method
After your dough has risen, you can cover for the evening and store in a cool, clean, dark place. The next morning, form into small loaves, approximately 5 inches long, 2 1/2 inches wide and 2 inches tall, and bake in the sun for 6 – 8 hours.
Dehydrator Baking Method
You can also use a dehydrator at 115 – 125 degrees for 8 to 12 hours, until a crust has formed and the loaves are solid.
Toaster or Regular Oven Baking
You can bake your loaves in your regular or toaster oven at the lowest, warm setting. If you have a thermometer, the best temperature is between 115 and 150 degrees.
When your loaves are done, they will have a slight crust and a moist, chewy center. Their texture is reminiscent of the finest, chewy brownies. Their flavor should be delicate and sweet with the merest hint of something akin to cinnamon. There may be a slight barley fragrance and taste that smells like fresh baked bread and honey.
We bake at slightly higher temperatures at times. Interestingly, the dough continues to rise even while “baking.”
We’ve never had such delicious bread. It’s so flavorful and satisfying. A little goes a long way. Children and even picky teenagers love this bread.
Hard work? Not really. As a matter of fact, it takes much less time than making conventional bread. There’s no kneading whatsoever. It’s a very simple process. For us, the hardest part is cleaning the juicer which takes about 5 minutes of so.
Since the dough has been sprouted and the berries were organic, there’s less likelihood of allergies and sensitivities experienced with conventional bread.
MAKING SMALL FLAT BREADS
The ancient Essenes would also take their dough and form into small rounds. They would leave these in the sun on warm rocks to bake throughout the day.
You can do the same in your dehydrator or regular sized oven. The rounds would take up too much room in the toaster oven. However, you could make one tray of rounds and store the dough in the refrigerator for next time.
You can bake your rounds more quickly by using a higher temperature. It’s best to make small rounds in the dehydrator if you want them to be truly raw, or baked below 115 degrees.
*Our favorite mix is kamut and rye. The sprouted rye has a very delicate flavor, unlike the strong rye bread. For a sweeter bread, sprout your berries until they have at least 1/4 inch tail. It’s important to use fresh, clean water when sprouting. Cleanliness is important.
**You do not have to use carrots. We use them to moisten the juicer for easier cleaning after we’re done. Also, we discovered the carrot added something delicious, not a carrot flavor, but a moist, chewy sweetness. It just seemed to elevate the flavor to another level.
Tags: Essene Bread, Raw Bread, Sprout or Sprouted Bread