Sprouted Essene Bread

#1 · August 26, 2001, 1:08 pm

Quote from Forum Archives on August 26, 2001, 1:08 pm
Posted by: empalo <empalo@...>

Here is a recipe I used to make all the time, then got out of the habbit
Its taken from the coodbook "The Good Book Cookbook"

This recipe was in the manuscripts discovered in the dead sea scrolls

6 cups hard durum wheat kernals
10 cups water
1/2 cup raisins (optional)
1/2 cup almonds (optional)

Use a large sprouter or several large jars and pourus covering material for tops, such as cheese cloth
or clean metal screening. Use 4 1 qt jars, putting 1 1/2 cups of wheat kernals and 2 1/2 cups of water
in each jar.
Cover the the top of the jar with the material above and fasten the top tightly around the neck of
each jar with a rubber band, or string, or if using canning jars, use the canning band without
the center disk. Leave kernals in water overnight and drain through the strainer top in the morning.
After 8 hours, rince the wheat with water and drain immediatly without removing the cloth covering.
Continue rinsing and draining the sprouts 2-3 times a day for the next 2-4 days.
The sprouts will vary in length. When the sprouts are about as long as the kernal, they are
ready to use, Two cups of kernals will expand to about 4 1/2 cups of sprouts.
Use a food processor with metal blades or a meat grinder to grind the sprouts into a smooth,
sticky mass. Grind 2 cups at a time for about 3 minutes. With a food processor the dough
will first become very smooth, then ball up and break apart. Watch carefully. Immediately after it
forms a ball, take out of the processor or grinder, add nuts, raisins, or any dried friut. Shape
into 2 or more round loaves. Place on a well oiled baking sheet . Cover and let rest for an hour.
Bake for 1 1/2 to 2 hours at 300 degrees or 3 -4 hours at 250 degrees.
Some cooks feel that the longer slower cooking preserves the freshness of the sprouted wheat.
Up to an additonal 1/2 hour of baking time may be needed to brown the crust.
This bread keeps well and is better if kept a day or two before serving.

We used to stick it on the roof when we lived in southern california and cover it so bugs wouldn't
get to it and bake it up there. that was mostly for the fun of it

It looks like a lot of work but its really not bad.

Have fun,
Pat

Posted by: empalo <empalo@...>

Here is a recipe I used to make all the time, then got out of the habbit
Its taken from the coodbook "The Good Book Cookbook"

This recipe was in the manuscripts discovered in the dead sea scrolls

6 cups hard durum wheat kernals
10 cups water
1/2 cup raisins (optional)
1/2 cup almonds (optional)

Use a large sprouter or several large jars and pourus covering material for tops, such as cheese cloth
or clean metal screening. Use 4 1 qt jars, putting 1 1/2 cups of wheat kernals and 2 1/2 cups of water
in each jar.
Cover the the top of the jar with the material above and fasten the top tightly around the neck of
each jar with a rubber band, or string, or if using canning jars, use the canning band without
the center disk. Leave kernals in water overnight and drain through the strainer top in the morning.
After 8 hours, rince the wheat with water and drain immediatly without removing the cloth covering.
Continue rinsing and draining the sprouts 2-3 times a day for the next 2-4 days.
The sprouts will vary in length. When the sprouts are about as long as the kernal, they are
ready to use, Two cups of kernals will expand to about 4 1/2 cups of sprouts.
Use a food processor with metal blades or a meat grinder to grind the sprouts into a smooth,
sticky mass. Grind 2 cups at a time for about 3 minutes. With a food processor the dough
will first become very smooth, then ball up and break apart. Watch carefully. Immediately after it
forms a ball, take out of the processor or grinder, add nuts, raisins, or any dried friut. Shape
into 2 or more round loaves. Place on a well oiled baking sheet . Cover and let rest for an hour.
Bake for 1 1/2 to 2 hours at 300 degrees or 3 -4 hours at 250 degrees.
Some cooks feel that the longer slower cooking preserves the freshness of the sprouted wheat.
Up to an additonal 1/2 hour of baking time may be needed to brown the crust.
This bread keeps well and is better if kept a day or two before serving.

We used to stick it on the roof when we lived in southern california and cover it so bugs wouldn't
get to it and bake it up there. that was mostly for the fun of it

It looks like a lot of work but its really not bad.

Have fun,
Pat