RECIPE: RAW AND DELICIOUS ESSENE BREAD

June 30, 2011 By Best Raw Organic : )

Raw Sprout Bread - Sprouts With a Bit of Carrot Pulp, Ground With Our Juicer, Warmed In Our Mini Toaster Oven

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

4 c. wheat, rye and/or kamut sprouts
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.

This ancient recipe requires strong, warm sun and clean, dry, flat rocks. We’ve made this recipe and had great success. The dough rose in the sun, and then rose again while “baking.” We finished our bread in a toaster oven on the “warm” setting. A dehydrator would work well at 115 degrees.

REGULAR DETAILED RECIPE

Ingredients
4 cups sprouts such as kamut, wheat, rye, barley*
2 carrots, medium size, preferably organic (optional)**

Instructions
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.

DOUGH RISING
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.

BAKING

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.

Enjoy!

: )

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*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.

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Tags: Essene Bread, Raw Bread, Sprout or Sprouted Bread

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Comment to BestRawOrganic:

“That bread looks amazing. I haven’t had any luck trying to make bread.
I don’t know what I’m doing wrong. I put it in my dehydrator but it
still just goes doughy and ferments before it’s done. I’ve tried
spreading it thin and it’s still not the best. How did you get yours so
high? Will you please send me the recipe? Thanks, J.”

BestRawOrganic Reply:

“Dear J,

Thank you, and the recipe is above.

If sprouts grow a bit too large, they may have too much moisture when ground. The dough should be moist but not wet. The bread should consistently rise on its own whether in the toaster oven or the dehydator. There’s naturally a bit of fermentation which causes the rising, but there usually isn’t any sour taste whatsoever.

We allow the natural yeast in air and in the grain itself as a natural leavening. So far, the bread always does gently rise (not too much) and come out like a thick, rich and slightly chewy loaf, like a perfect brownie consistency.

Another idea may be to add some finely ground unsprouted grain (raw flour) to the sprout mix and see if that helps with the texture and drying.

We also very much enjoy adding the carrot which lends a natural sweetness and helps the texture of the bread.”