INGREDIENTS

INSTRUCTIONS

We became addicted to Manna Bread years ago when our local big
groccery, Woodwards, carried it. Unfortunately Woodwards died and
before I found it at health food stores improvised this recipe. I  sent
this recipe in with a lot of other recipes in a large file.  Never saw
them so I guess they were too long for the list (At the  time I was
unaware of the limit) Anyway here it is again  I have not put down the
amount of flour because id varies with the  moisture in the sprouts.
USE ORGANIC WHEAT much of our wheat is now  treated with the herbicide
Roundup to "ripen it quickly". This kills  most of the seeds and they
will not sprout. Usually I put 4 cups of  wheat in a plastic ice cream
pale which has had holes punched in the  lid. A large jar would work as
well. I soak the wheat for a few  minutes then inverte the container to
drain most of the water. Repeat  this several times as necessary. When
the sprouts are 1/2 to 3/4 the  length of the grains of wheat I use
them. I found that with the wheat  I was using and in a warm house, I
could start the process before  supper, repeat the soaking before going
to bed then again the next  morning. The wheat was usually ready that
evening. If it gets ready  too soon, put it in the fridg until you can
use it.  Place the sprouted wheat in a food processer and whirr it
until it is  ground up and pasty. Add flour until it is doughy. Add
dates, rasins  and spices and process a little more to mix. Form into
small loaves  or one larger loaf. Sprinkle with the nuts if you are
using them. (I  like it fine without the nuts but hubby insists on
them)  Bake for a long time in a slow oven (300 degrees for about 2.5
hours)  Here are some variations to give you some idea what you can do
with  it. Use your imagination and change this thing to suite your own
tastes  VARIATIONS: Apple-Orange. Use 1 cup dried apples plus 1
Tablespoon  concentrated orange juice, 1 1/2 Cup rasins and 1 teaspoon
cinnamon.  Multigrain: Sprout multigrain mix. Use with above recipe
inplace of  wheat sprouts or simply make a simple bread by adding 1
teaspoon salt  and enough flour to make the dough.  Herbed Multigrain:
Add fresh reosmary (3-6 tablespoons) to plain  multigrain or wheat
sprouted bread  Basil dried tomato. Make dough from wheat or multigrain
add 1 t salt  and dried tomatoes and basil.  Posted to fatfree digest
V97 #057 by Barb Beck <barb@rr.ualberta.ca>  on Apr 14, 1997

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 643
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6.1mg
Potassium: 1496mg
Carbohydrates: 171g
Fiber: 18.7g
Sugar: 143.7g
Protein: 5.6g