Barbara Lou Townsend > Survival Recipes of the World

Raw - or baked - sprouted breads, such as "Essene" Bread

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Yowbarb:
Essene Bread



Mother Earth News:
http://www.motherearthnews.com/real-food/essene-bread-sprouted-grain.aspx

Of all the known breads, the simplest and possibly the most nutritious is Essene whole grain bread. An ancient recipe for this unusual loaf appears in the first century Aramaic manuscript entitled The Essene Gospel of Peace (from which the bread derives its name). It dates back to prehistoric days when wafers made from a grain and water paste were cooked on sun-heated stones.
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There's not much difference between the baking technique used by the monastic brotherhood 2,000 years ago and our modern method. Both result in a round, flattened loaf — rather like a sweet, moist dessert bread or cake — containing all of the virtues of unadulterated sprouted grain, its sole ingredient. The recipe offered below is adapted from Uprisings: The Whole Grain Bakers' Book, a compilation of bakers' recipes inspired by the Cooperative Whole Grain Educational Association Conference of 1980.
Sprouted Wheat Grains

To sprout your grain, you'll need a wide-mouthed glass jar (or a large plastic tub or soup pot) that has a screw-on lid with holes punched in it or a piece of fine screening, cheesecloth, or netting secured to the top with a strong rubber band. A meat grinder (or a food processor or hand-cranked grain mill), a cookie sheet, and an oven will take care of the rest.

Hard red winter wheat is a good choice for sprouting. Just be sure to buy uncooked, unsprayed, whole grain berries. Two cups of wheat yields about four cups of dough — enough for one loaf — so purchase accordingly.
From Whole Wheat Berries to Fresh Baked Bread: The Essene Bread Recipe
Sprouting Wheat Grains for Sprouted Flour

Begin by measuring the desired amount of whole wheat berries into the sprouting jar. Soak the berries overnight, using twice their volume of water. The next morning, drain off the liquid (which is rich in nutrients and can be added to soups, drinks, etc.), then set the jar in a dark place and rinse the berries with cool water at least twice a day. Drain the jar thoroughly after each rinsing, and shake it occasionally to prevent matting and spoilage.
Page: 1 | 2 | Next >> http://www.motherearthnews.com/real-food/essene-bread-sprouted-grain.aspx?page=2
How to Make Sprouted Grain Bread: The Essene Whole Grain Bread Recipe

(Page 2 of 2)
By the MOTHER EARTH NEWS editors
January/February 1984

When the sprout tails are about twice as long as the berries and have a sweet taste (try them!), they're ready to use. This takes three or four days, depending on the temperature, humidity, and so on. Skip the last rinse before grinding so that the berries won't be too moist to use.

Making Sprouted Flour Bread Dough

Next, oil the grinder parts and put the sprouts through the grain grinder. The resulting dough should be juicy, sticky, mottled light and dark, and rather like raw hamburger in consistency. If you think nuts or fruit would give some extra zing to the finished product, now's the time to put them in. Whatever dried fruits you plan to add should first be soaked in hot water for 20 to 30 minutes.
Shaping Your Sprouted Grain Loaves

Ready? Now, wet your hands and take up a quantity of dough. One handful makes a nice roll, while a double handful is good for a small loaf. Work the dough briefly to get out any air pockets, then shape it into circular, somewhat flattened loaves. Place them on an oiled cookie sheet.
Baking Sprouted Grain Bread

Bake for approximately 2 1/2 hours at 250 degrees Fahrenheit, until the outside is firm—but not hard—and the bottom springs back slightly after a gentle prod with the thumb. The inside will be quite soft, developing a firmer texture upon cooling. (To prevent the loaves from drying out, some bakeries spray them with water before and during baking, or place a pan of water on another shelf in the oven while the bread is baking.)

Allow the loaves to cool on wire racks and then store them in sealed plastic bags. If you're going to eat your Essene sprouted grain bread within three or four days, don't refrigerate it, as it will stay moist if stored at room temperature. Refrigerated, it will keep up to four weeks, and the bread can also be frozen.

That's all there is to it. Sprout, grind, shape, bake and enjoy! One might say that it's the very essene — excuse us, essence — of simplicity!

Read more: http://www.motherearthnews.com/real-food/essene-bread-sprouted-grain.aspx?page=2#ixzz1aZUWokoF




Read more: http://www.motherearthnews.com/real-food/essene-bread-sprouted-grain.aspx#ixzz1aZUKgSVd

Yowbarb:
This recipe is a form of raw "ESSENE BREAD."
 
- Yowbarb

http://karenknowler.typepad.com/living_in_the_raw/2011/03/raisin-cinnamon-bread-.html
March 23, 2011
Raisin & Cinnamon Bread
Making raw bread is actually very easy - and rewarding. This recipe has some added dimensions, meaning that it can be used as a bread but also as a snack in and of itself. It's seriously yummy and great for when you want something to really get your teeth into!

Ingredients:
* 3 cups of sprouted wheat
* 1 cup of raisins
* 2 Tablespoons of cinnamon powder
Directions
1) Simply blend all the ingredients together really well in a food processor or high-powered blender. You may find that a hand blender will work much better than a table-top blender depending on what make and power you have. Make sure you have a nice, smooth mixture so the wheat grains are no longer whole.

2) Remove from your processor and shape into slices or a small loaf (say 3" long x 2" wide x 1" tall). You can either eat fresh as it is in small shaped sections, or dehydrate to your desired level of dryness. (It tastes better if it is kept nice and juicy in the middle at least).

3. Serve on its own or with honey, agave or banana spread on top. Mmmmm!
RAW COACH'S TOP TIPS:

*Feel free to add any ingredients you desire such as apple, nutmeg, pineapple, clove, banana, coconut etc.
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
March 23, 2011 in Living Magically on Raw, RFFB #5 Raw Food Recipes | Permalink

Biography
•   Karen Knowler is The Raw Food Coach, author, presenter, teacher, trainer, former MD of The Fresh Network (The UK's raw and living foods organisation) and appears regularly in the press in her capacity as raw food expert and energy coach. Karen works with people at all stages of the raw food journey and from all walks of life, from complete newbie to celebrity and long-termer. Recently dubbed "The World's Premier Raw Food Coach" and hailed as "The Trinny and Susannah of the Kitchen" by Tatler magazine, Karen has been involved in the field of raw food since 1993 and is based near Ely, Cambridgeshire, England.

Image: Karen Knowler Raw Foods Coach, UK
..........

Yowbarb:
WIKIPEDIA

Essene Bread

Essene Bread is a very primitive form of Sprouted Grain Bread. It is often eaten uncooked, or slightly heated, by proponents of raw foods.[1].[2]. The Essenes, a Jewish religious group that flourished from the 2nd century BC to the 1st century AD, are credited with the technique and basic recipes for Essene bread,[1] which is made from sprouted wheat and prepared at a low temperature. These two practices ensure the maximum possible vitamin content for this foodstuff.[2] The sprouting also breaks down the lectins and other substances that some individuals may be sensitive or allergic to.

The following is an excerpt from The Essene Gospel of Peace, as translated by Edmund Bordeaux Szekely.

    Let the angels of God prepare your bread. Moisten your wheat, that the angels of water may enter it. Then set it in the air, that the angel of air may embrace it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessings of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they may be embraced there also by the angel of sunshine, and leave them there until the sun sets. For the angels of water, and air and of sunshine fed and ripened the wheat in the field, and they likewise must prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead.[3]

A typical Essene bread recipe:

1. Sprout wheat berries over the course of about 4 days, rinsing twice daily.

2. In a food processor, add sprouted wheat berries and other choice ingredients.

3. Once the dough has formed into a ball in processor and clings together, let sit for an hour.

4. Bake on oiled baking sheet at 300 degrees for 2.5 hours. To preserve more enzymes, bake at 200 degrees for 4 hours, or in a slow cooker on its low setting for up to 8 hours.

Though the modern method involves the use of an oven rather than the sun, both methods create a round, flattened loaf, rather like a sweet, moist dessert bread or cake.

See also

Malt                         http://en.wikipedia.org/wiki/Malt     
Dave's Killer Bread  http://en.wikipedia.org/wiki/Dave%27s_Killer_Bread

REFERENCES:
    ^ http://www.livestrong.com/article/325385-the-benefits-of-essene-bread/
    ^ http://www.livestrong.com/article/325385-the-benefits-of-essene-bread/
    ^ http://www.essene.com/GospelOfPeace/peace1.html


Yowbarb:
This is a company which cranks out natural breads. Dave's Killer Breads.
(I know,  :) the idea is to learn to make your own, but this is just something to familiarize a person with these types of breads.)
This is one brand which is doing well and presumably a good product to try and to sample these natural breads which include the ancient grains, such as spelt.
Dave's Killer Breads got the 2011 Local Hero Award from Portland Oregon.
Image at bottom of post.
- Barbara Lou Townsend
Topic Administrator
...
Dave's Killer Bread 

http://en.wikipedia.org/wiki/Dave%27s_Killer_Bread

From Wikipedia, the free encyclopedia
Dave's Killer Bread

Dave's Killer Bread is an American brand of organic whole-grain breads and rolls started by Dave Dahl, who learned the baking trade growing up in his family bakery. The company is based in Milwaukie, Oregon.[1] Launched in 2005, the company has steadily grown, expanding from 30 to more than 190 employees, and has been covered by The New York Times[2] and MSNBC.[3] The brand specializes in breads free of animal products and additives made with seeds and whole grains, including spelt and sprouted wheat.[4]
References

    ^ "Dave's Killer Bread - Contact information". Retrieved March 9, 2011.
    ^ Kuczynski, Alex (January 20, 2010). "Obsessions – Dave's Killer Bread". The New York Times. Retrieved April 24, 2011.
    ^ http://www.msnbc.msn.com/id/36606475/m/videos
    ^ http://www.daveskillerbread.com/breads.shtml
...

Yowbarb:
Also known as "Manna Bread" in some health food dtores.
Both Essene and Manna are very good.
Currently I have some and have it with ghi butter ...

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