Essene Bread Recipe
This is a sprouted bread recipe - very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a couple of the most singular breads-solid, sweet, and moist. Wheat berries are available from your local natural foods store. Traditionally, Essene bread was probably baked on hot rocks under scorching sunlight, but where I and most of us live, this is not possible. Baking at the oven temperatures which I suggest might destroy the sprout enzymes, but monitoring baking loaves for much longer than 2 hours is too long for me. Guaranteeing the preservation of the enzymes might require baking at a very low temperature for perhaps 4 hours. If you have the stamina, then go for it.
It will take several days for the wheat berries to sprout before you can use them in this recipe. The reward for your patience is a hearty loaf packed with protein. Special care needs to be taken with this bread and the instructions need to be followed very carefully.
I have been looking for a sprouted bread recipe ever since leaving the USA, where I could buy it in the grocery. Thanks so much for submitting this nutritious recipe! I knew going in that it would take several days to make, so the time did not bother me, and we have a heavy duty grinding machine, so that was not a problem either. I must say, I eat sprouted bread for the super nutritional value, but this bread tastes great! So sweet, chewy and crispy all at once. I am delighted and it will become a staple in our house... Thanks Holly!
I followed the directions given and found the sprouting and grinding easy. I baked the two loaves for 5 hours on low heat with covers over each loaf. They were almost too moist. The taste was very grassy. I have had other sprouted breads which did not have this "grass" flavor. I am not sure what went wrong. This recipe was so easy to make that I would like to try it again, if anyone can suggest what needs to be done to improve the flavor.
absolutly wonderful. My signifancant other is on a special caveman diet and this is the only kind of bread he can eat. I added a little honey to the bread,about 1/4 cup and it came out tasting like a sweet cake. Much better and much cheaper that comercial varites!
Came out quite nice, I followed the recipe exactly. Next time I will put in more whole sprouted grain instead of chopping it all up.
It was fun making the sprouts with the kids. It was fun grinding the sprouts by hand with the kids. It was fun entering the baked results in the science fair with the kids. It had the flavor of a huge, wet, whole grain bran cereal conglomerate and the appearance of a lage horse pie. We ate it with brown sugar and milk for breakfast.
Ezekiel bread is named after Ezekiel, who lived on it while he was in the desert for two years. It is supposed to be nutritionally complete.