Barbie Bread — Homemade Essene Bread, More Sprouting!

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Monukka Essene Bread

 

 

Recipe at the end of this post 🙂  ( Also see Sweet Cherry Essene recipe )*Essene, (aka “manna,” is a  Dr. Fuhrman-approved breadfind at end of recipe instructions* You have to go through my ramble on sprouting (and OF COURSE my going off track…slightly 😉 ) the whole-grain berries to make this bread.

Essene bread is an ancient, sprouted bread. It is much different, however, from what we consider bread today. It goes by other names — Manna bread, raw bread, etc. — all the same thing ;^) There is a brand name, “Ezekiel,” but one should read the label(s) to double check ingredients on any brands claiming “raw,” “live,” or “sprouted,” etc. breads.

It is extremely easy to make, from its most simple form — just grain, which is the original — to various additionals, flavorings, herbs, etc., for more modern palates. Some get carried away — be careful 😀 —  but, by all means, do add vegetable/fruit or their pulps; or other from  juicing 🙂

 

It should, however, be void of preservatives, sugar, salt, other unwholesome additives, and yeast. It is also very quick to make, which is a bonus. It can be made sweet or savory, both usually containing the traditional raisins or you can use other dried fruit.

It is sometimes referred to as “raw” bread, but most of the Essene breads eaten nowadays are storebought; and the majority are baked at @ 250-degrees, rendering them un-raw. One may be able to find a “truly raw” bread in some stores, as the natural and “raw-food” food movements has become more widely commercial. The packaging will indicate if it is truly “raw,” as that is a selling point; it’s usually produced by a merchant specializing in “raw food.” It will state at what temperature the breads were baked/dehydrated.

Essene breads store very well; and you can freeze them if making in bulk. Additionally, you may freeze your sprouts, too, (or even dehydrate-see pics)  for use later, to make these even more convenient.

If you have never had Essene bread be aware it is not going to be like traditional bread — it is moist and chewy and has a very particular flavor from the sprouted grain. It is a “raw” flavor. The the longer and the higher temperature at which it is baked, however, the more bread-like  it tastes. It is surely an acquired taste 🙂

If you try Essene bread, however, and don’t like the texture, moistness, or “rawness”; you can simply dehydrate till crunchy OR bake them at higher temperatures.

The Essene bread “doughs” benefit from sitting a while to develop flavor, just like one rests and rises yeast breads. Just don’t let it sit too long ;). This is another reason dehydrating can be tastier.

I’ve mentioned previously that I have a lot of drafts on sprouting, and other things, which I haven’t gotten to! But, since my fellow nutritarian enthusiast, Barb, (aka, Kneecap, aka Vegan Barbie) over at HealthyVegan likes a little Essene bread now and then, I figured I’d put up this post to show how easy-peasy Essene can be!

Ha…this post is sorta funny…I don’t eat grains any longer, but I do make this (and other things I don’t eat!) for family — the athletic types in the group like these better than “power bars” :). Actually, I never made Essene bread for myself, even pre-healthful eating through ETL…I was too toxic from a bad carb addiction to mess around with healthful “bread”! I was into the crusty (or chewy) topped white bread…Ugh! Okay, we won’t go there now. Even though not my thing, I hope this blog post will be helpful for those interested in healthful breads and wraps with wholesome grains. 🙂

NOTE: My recipe calls for really blending this till very smooth. Many use a juicer to get the best texture. If you have one, of course use it; but a power blender works fine. Also, my pictures do not show the Essene “dough” completely smooth, as the persons this is made for like it textured. But, generally, the batter should be smooth as you can get it.

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NOTE: Also remember: You can make this to your taste buds! Use any tasty grains/ingredients you wish! This is a great base from which to sprout your creativity 😉 Add whatever extras — dried tomatoes, carrot or other vegetable pulps, various nuts and seeds, vary the texture — it’s endless! Read the ingredients labels of your favorite brands and make your own for pennies.

 

ALSO: please remember to use very good, fresh ingredients: With so few, it really matters! Use good quality to get good quality.

Sprouting, period, is simple; so berries are no different. Here are some samples and directions:

These are Amaranth seeds: Place in a clean jar, add fresh water and soak…

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Amaranth, soaked — Isn’t it pretty! this is soaked, drained, and rinsed amaranth…

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Here they are, the lovlies :). Amaranth Sprouts!

Amaranth

Beautiful, aren’t they? Amaranth sprouts fairly quickly, too…just fyi…Sprouted in my hand-made hemp bags :D…

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Same deal for other grains: Here is quinoa, sprouted….

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Here, their tails got longer (conditions will determine speed of growth)…

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I sprout sometimes on my dehydrator trays! The mesh has nice sized holes to let air flow through, and, as you see, these buckwheat sprout roots grew through the bottom…

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Here are the beautiful buckwheat sprouts…

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Essene is made with berries from the wheat family, so, whole-grain wheat, kamut, and spelt are a few.

Here are some Spelt berries, dry…

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Just soak ’em…

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Couple days later, Voila! Spelt Berry Sprouts…

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Kamut Berries, Dry: These are so gorgeous. I love the color of kamut. It’s an Amber (one of my favorite colors 🙂 )..

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Kamut is my choice for an Essene. Combined with spelt and rye makes a delicious combo, too; and of course, you can get as creative as you wish, using any grains. Experiment, experiment 😀

Kamut is a member of the wheat family (spelt, as well). Closer look 😉 :

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Soak kamut 6-12 hours (overnight makes it easy)…

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Drain, Rinse, then lay out on a tray…

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…and rinse and drain them every 8-12 hours (usually about 2-3 times) (minding weather conditions)

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Kamut Berry Sprouts Day 2

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For Essene Bread, where you stop growing is debatable: Some say the tail should be twice as long as the berry; others say just as long as the berry, or equal in length to the berry. Grain sprouts get bad-tasting when sprouted too long; they are best, and sweeter at a small tail. You decide. Taste test. My advice is to go with length of the berry or 1/4-inch tail.

Okay, here are the tails at Day 2 (in California winter time; summer, these grow faster and would be longer) …

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Rye Berry Sprouts: These came out perfect. As you can see, I did them in a jar. Small amounts are fine this way….

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Jar method:

Soak (rinsed and drained) seeds/berries in a clean mason jar. Drain and rinse every 8 hours or whatever is specified for the particular seed you’re growing.  If you have a sprouter lid like this one…

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Use it. (Sprout People have nice ones (the one above), which I prefer; I like the plastic bands — the metal rusts).

If not, some clean cheesecloth (found at any market) works great…

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(The above are broccoli sprouts, which are obviously not what I’m discussing here; but the cloth top is to demonstrate; )

Lay it on it’s side so it continues to drain, has more space to breath, and is not sitting in a puddle.

Not the best pic…it should be facing down slightly more than in this pic to drain, as opposed to strictly on its side, if that makes sense…It should be at an angle…

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I have put them in my sink dish rack to drain; that works great too 🙂

Here’s some more good news: You don’t need a dehydrator tray (though, it’s  nice and roomy) nor a jar and lid; you can sprout in a colander, preferably with lots of holes. Of course you still need to soak them somewhere — a bowl or any-‘ol jar will do.

While sprouts are growing, you must place a towel or newspaper over it in order to keep out light. Sprouts need darkness to grow (same for the jars). Procedure for green sprouts requires another step where it bathes in sunshine; but for grain berries, for our purposes, it only grows a small tail and will not grow to a green.

This is one of those ubiquitous steamer inserts! It has lots of holes for good air flow. It’s not a lot of room, but, if you’re making small amounts it works very well. These are ryeberries

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To demonstrate that this does work, here are some pics of sprouts I grew to green on the steamer — alfalfa sprouts…

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…and some clover sprouts!

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So, you don’t really need fancy equipment 😉 . Especially, if you’re not growing loads (like I do!) Look around your home and you may find something similar to use.

For more on jar sprouting, visit this page at SproutPeople.

Okay, getting off track…I LOVE MY SPROUTS!!! 😀

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Back to the Essene Bread…

Choose your berries and sprout, OR you can buy some in the refrigerated section of some markets (if you have a hippy-vitamin store they sometimes have some in the fridge sections too 😀 ).

kamut_sprouts_package-2sm-copyThe pic to the left is a 6-ounce container of organic, sprouted kamut from Whole Foods; it cost $1.99 (a rip when you consider how VERY inexpensive it is to buy your own organic grain and sprout!)

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So organic Kamut, sprouted, for this recipe 😉

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Look for these delicious Monukka raisins…

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Pecans…

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Some Vanilla…

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…don’t worry, use extract 😉

OPTIONALS:

Date Sugar:          date-sugar-sm-copy

Cinnamon/Spices

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OR a Combo:  nuts/seeds, spices, dates, ground together (coconut) 😉

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Just put berries, raisins, vanilla (not nuts or topping!) in the blender…

 

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Pulsing helps draw it in…

 

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Use your tamper or stop blender and use a spatula to get it moving…

 

 

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Coming along 🙂

 

 

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I stop here for texture; however, you should let it get to smooth as possible…

 

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…and stir in by hand the finely chopped or ground nuts.

Spread onto parchment-lined dehydrator tray…

 

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Sprinkle with topping, if using…

 

 

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Dehydrate or bake…

 

 

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The Recipe:

 

 

 

 

 

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My Monukka Essene Bread,  (basic, sweet version)

This is rated at light-medium-sweetness. For lighter sweetness, omit the dates (in the/or the) topping.

It has the intended chewy texture of classic Essene bread; however, you can adjust the texture to preference.

This is a raw-food Essene, but you may bake it at as low a temperature as you please in your oven, not to exceed 250-degrees to be considered an Essene Bread. You may, of course, do as you wish 🙂

Vary the textures for variety; see notes.

6 ounces sprouted, organic Kamut Berries, whole (@ 1 1/2 C sprouted berries)

1/2 tsp Vanilla Extract

1/2 C Monukka Raisins, soaked and drained (or good-quality, super-tasting, sweet golden raisins (OR Dates, pitted)

Blend in a power blender till VERY smooth. You will see the gluten makes it a sticky dough. Do not add water, unless absolutely necessary; the grains should have enough, and the fruit as well.

Stir in by hand @ 1/4 C or more of finely chopped, minced, or ground Pecans

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Spread evenly onto sheets to desired thickness.

You can sprinkle with a topping if you choose.

Dehydrate to desired texture.

The above, took 2 hours in the dehydrator at maximum heat — 155-degrees —  to have a bendable texture; so good for a wrap or sandwich (or cookie). The thicker one took about 3 hours (see pics below).

I left the crackers go @ 6 hours — again, depends on  how thickly you spread the dough and what texture you like. To test, just take out a piece and let it cool. Then taste for texture.

Note: If decide you should have added a topping to the recipe, but didn’t, you can still add it: Just spritz the top of your bread with a water bottle and then sprinkle with date sugar, date-nuts/seeds, or cinnamon-date sugar. Give it another light spray to make sure it sticks. Then, simply pop it back in to the dehydrator for a bit till dried. Voila! Fixed 🙂

Cinnamon Date Sugar:

  • 1/4 C date sugar
  • 3/4 – 1 tsp Cinnamon, ground

Mix thoroughly. Store in a well-sealed.

Sprout People has a good suggestion: sprinkle the pan with seeds or nuts to keep it from sticking. Sesame seeds are a great choice! Or dip your dough  in a bowl of seeds to cover all sides. I’d just sprinkle them on top.

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I just use parchment and it peels right off when cooled. The above pic shows what happens when you don’t let it cool first 🙂  Use something because it will stick to the plastic mesh sheet of a dehydrator and not be easy to release. Alternatively, some dehydrators provide solid sheets for making fruit rolls and other sticky things; you can use that.

I’ve also used a silicone baking sheet in a pinch. Works great. There are small sizes available now, too. “Silpat” is the original, I think.

Temperature is up to you. You can make it “raw”; or bake it at a low temperature in your oven — the higher the temp, the more “enzymes” will be killed. (To avoid acrylamide formation, I would keep it under 248-degrees). It’s up to you. The ones in stores, unless specified, are usually heated above 250-degrees.

Oh, and by the way, if you want it “raw,” you should actually start off the temperature as high as it goes for at least the first 15 minutes to half an hour. Pre-heating the dehydrator helps, too. The reason, is that the wet loaf will not be anywhere near the high temperature for a while (especially the inside and the center); so it will still be raw. You also avoid it rotting! You won’t like that taste 😉

So you see the advantages of making these into bread-like slices or like wraps, such as lavash or pita  — one being that the short dehydrating/cooking time doesn’t allow it time to get bad 🙂 —  amongst other advantages. I never understood the little thick loaves…too raw on the inside and just too gummy. But that’s just me 🙂  You can make little loaves, if you wish; just not too thick (high) and watch for fermentation by taste testing.

 


 

 

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Here is a picture of the thicker layer I mentioned…

 

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You can cut trim the sides to make it more even…

 

 

 

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Make little bread sticks 🙂 Or dry for extended periods to make crackers…

 

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…or till desired texture (to get a cookie-like texture and shape) 😀

 

* I asked Dr. Fuhrman if raw, dehydrated Essene bread is safe for children (and if dehydrating is okay and if baking is okay); his response:

“I don’t see any problem with some of that healthful bread for children after one year of age. Any way you prepare it is okay.”

So Good News! 😀 Another DPYC recipe!

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Here are pictures of kamut berries which I had sprouted, then dehydrated for long storage…

 

 

 

 


Properly (thoroughly) dehydrated grain sprouts lasts indefinitely…

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I’ve stored them for years, and they are still excellent. Good for your earthquake kit or other kit custom to your location.

Also a possible traveling food…

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Sprouted grain, by the way, is higher in protein and enriched through the sprouting process; so it it  has lower starch and less carbohydrates.

To dehydrate, take care to do so at a very low temperature to preserve its nutritional value, but also to not burn the delicate little roots. Do not put them in the dehydrator wet; rinse them one last time and let them complete their final sprouting for the 8-12 hour period. Then pop them into the dehydrator at @ 90-degrees to dry. It won’t take long at all. Bite or cut through one or two to make sure it’s dry throughout. Store in a tightly covered glass container.

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So, barb, here’s the skinny:

Soak, drain, lay out to sprout and rinse every 8-12 hours some kamut or spelt berries till their tails are @ 1/4″

Dump ’em in the blender with some Monukka raisins and vanilla.

Blend, add nuts, Spread, Dehydrate or bake.

Done.

Voila!…Barbie Bread 🙂

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Any sprouting question, just ask! I’m not an expert, but I’ve done lots…some of it documented here on my blog, so take a look around at posts from last year, and you’ll find lots of info; but absolutely feel free to ask. I’ve done some microgreens, and lots of sprouts 😀

Strix

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30 Comments

  1. March 11, 2009 at 5:54 pm

    Awesome! I was just about to type into google “sprouting wheat berries” when I saw your post! That is too funny! Thank you so much. I will try it very soon!

    -barb

    • poxacuatl said,

      March 12, 2009 at 8:11 am

      Let me know if it’s confusing with all my rambling and pics, haha. It’s really easy and the bread quick to make once you have the sprouts. And you can make it to your taste.

      by the way, barb, how would you describe the taste of Essene? I’m actually going mostly by memory. Did it ring true, the way I describe it — chewy, moist, and a sprouty-raw flavor? How would you describe it?

  2. veganbarbie said,

    March 12, 2009 at 7:11 pm

    I’m trying to sprout a small amount of wheat berries now, and have some kamut in the soaking stage. I don’t have any equipment so am using a colander. The only essene I’m familiar with is from this one bakery. It is sweet and moist from the raisins. It doesn’t have a strong taste. tastes kind of like a muffin actually. I’ll let you know how this tastes.

    thanks!
    -barb

    • poxacuatl said,

      March 12, 2009 at 9:31 pm

      Hmmm…that sounds about right, I think. Cool beans, let me know how it comes out 🙂
      You can use the ingredients in the one you buy, too, and see how that comes out. They’re all basically the same.

  3. veganbarbie said,

    March 13, 2009 at 7:38 pm

    I did my first experiment. You can check it out on my blog if you want. I didn’t use monukka raisins, just regular ones. And I didn’t grind it enough. But it was still a fun experiment!
    -barb

  4. veganbarbie said,

    March 14, 2009 at 4:35 am

    Hey strix,

    I’ve got my second batch of sprouts going. They should be ready today, but I don’t want to use them until tomorrow. How do I store them? in the fridge?

    thanks!

    • poxacuatl said,

      March 14, 2009 at 8:21 am

      Yes, store them in the fridge. I find they last several days, but some say only a few. You will know if they’re going bad. They will get slime or mold. Smell ’em too. They also continue to sprout in the fridge, just a lot slower.

  5. Kelleen said,

    March 15, 2009 at 11:39 am

    Stopped by to copy your butterscotch pudding recipe which I’m making today and found this wonderul post. I have always wanted to try and make essene bread (DH hates veggies but loves bread and has just given the thumbs up to eating sprouted grain bread) and now I think it might be possible based on this recipe. I will let you know.

    • poxacuatl said,

      March 15, 2009 at 9:59 pm

      Hey, Kelleen 🙂 has he ever had raw bread?! Might be quite an adventure, haha. Well, if you do a sprouted baked bread, those are really good, too, and way more healthful than flour bread. May not freak him out so much as a raw bread 😀

  6. veganbarbie said,

    March 16, 2009 at 4:08 pm

    you can always just cook this at warmer temperatures, right? Might be a good transition on the way to raw bread?

    -barb

  7. Dianne said,

    May 3, 2009 at 5:53 pm

    Hello.
    I’m really interested in making the Essene type bread . ( I’ve had a carrot/raisin one from a local health food store before and thought it was yummy )but don’t have a dehydrator nor dehydrator trays. Is a glass baking dish ok for baking and about how long and what temperature should it be baked at in the oven?
    Thanks!

    • poxacuatl said,

      May 3, 2009 at 8:58 pm

      Hi, Dianne :). A regular baking sheet is probably best, but I don’t see why glass wouldn’t work. I would line it with parchment paper, though, or it will really stick. Or, you can grease it, or both. Well, to preserve the nutrients, 100%, it’s best to dehydrate it at the lowest temperature you can. So, not above 118-degrees. However, anywhere up to @ 200-degrees will be considered Essene bread, but not “raw” bread. So, really, it’s up to you.
      Some people put their oven at the lowest temperature and leave the oven door ajar to cool it further and allow the air flow. That’s definitely an energy waster, though.
      I’ve not tried it in a toaster oven; but, frankly, toaster ovens seem to burn foods, being so close to the heat source! So it ends up either burned or over-cooked on top, and raw — literally! — on the inside. So, it needs to be dried to the proper consistency, which, you are familiar with, having had Essene bread.
      You’ll have to determine the length of time by trial and tasting based on the temperature at which you bake it and how thick you make it. Did you see my other Sweet Cherry Essene? That one I made thicker, so it took a bit longer. Etc.

      Thanks for visiting! Hope this helps. 🙂

  8. Anon said,

    May 27, 2009 at 7:18 pm

    I was wondering what you think of essene bread for a person’s every day diet. Is it workable to do all that sprouting, forming, dehydrating as part of an every-day routine (as compared with just baking some normal yeasted bread)? By the way, does baking bread (the normal kind) create acrylimides? Also, could you comment on whether a person could be content eating only essene bread as their sole source of grains in their diet?

    • poxacuatl said,

      May 27, 2009 at 9:54 pm

      Hi, Anon 🙂

      Well, I think a slice or two a day would be okay, if the rest of the daily consumption is adequate in leafy greens, fresh vegetables and fruit, first. Breads, sprouted or not, should be supplemental to a daily regimen already rich with enough nutrients. So, it should be eaten, for example, after all the other needs are met first. Grains don’t offer as much nutrition, so should be a smaller portion of the diet.

      Sprouting is definitely doable. In fact, easier than yeasted breads. There’s no kneading or waiting :). If you sprout in large amounts, you get into a routine where you have the sprouts you need at all times in the fridge. They last several days, though I’d not push it too far, too long. They continue to grow in the fridge, just a lot slower.

      Yes, sprouted breads are more nutritious than regular baked breads. Baked sprouted bread is more nutritious than regular baked bread with flours; the higher-temp essene, better than those; then the raw sprouted breads the most nutritious. So I think the baked breads with flours should not even be in the diet; and the others, maybe rotating. That way, you can still have a baked-typed bread (the baked sprouted bread) and have it be, very much like regular baked bread in taste and texture. So then you don’t have to have only the essenes or raw and get bored with those.

      Yes, baking foods (especially carbohydrate foods) at high temperatures forms acrylamides — so, grilling and barbecuing is even worse. Breads, baked at 350-degrees and up are definitely laced with acrylamides. Cereals (boxed/processed), for example are loaded with them because they are baked at high temps, have lots of surface area exposed to that heat, being in small pieces. To be fair and honest, though, the inside of the bread has less acrylamides; the crust, the most. The darkened, or burned parts of foods contain the most acrylamides and are the most dangerous.

      Could someone be content with sprouted breads? Sure 🙂 A lot of people only eat raw breads, for example, and love it. Even I don’t eat bread at all. I have no desire for any, even raw :D. I had a major carb addiction that included loaves — yes, loaves of “the staff of life” as I used to call it, Lol. Yeah, total bread fiend was I 😀 The Eat To live diet, by Dr. Fuhrman, cured me of it, though! Best thing I ever did for my health. I didn’t just get off of (refined/”bad”) carbs, I honestly don’t want them any longer. Now that’s truly cured.

      Everyone is different, though. And there is nothing wrong with bread occasionally. And, if I had to eat bread, I would choose raw or essene.

      Thanks for visiting! come any time 🙂

      • Ano said,

        May 29, 2009 at 9:58 am

        Thanks a lot strix! Very helpful reply

  9. Chelle said,

    June 21, 2009 at 3:22 am

    Lovely explanation with all the pics. Thanks so much Strix. Definitely going to give it a go. Can’t eat normal bread.

    • poxacuatl said,

      June 21, 2009 at 7:50 am

      Hi, Chelle 🙂
      Do you have an allergy?
      The sprouting makes the grain much more nutritious and, some find less problematic if they have sensitivities to grains. You can always try other grains too!
      I have a sweeter essene bread called Sweet Cherry Essene, which can be made with any very sweet dried fruit.

      Thanks for stopping by :’)

  10. Trac y said,

    June 25, 2009 at 8:12 am

    The pictures are beautiful and really helpful. I will definitely try this. I love sprouted bread. I tried making it a couple years ago. The directions in the last recipe I used required that the bread stay in the dehydrator for a long long time at a much lower temp.. The end result was a bread that was starting to mold. Not sure what I did wrong. It was a bit frustrating after days of sprouting, but I will give this one a go.

    • poxacuatl said,

      June 25, 2009 at 9:12 am

      Hi, Trac y 🙂 Yes, it can mold quickly. A lot has to do with the weather/conditions in your kitchen. The moisture is a breeding ground!
      If I’m doing “RAW,” I will still start the food at a high temperature to bring the food up to temperature quickly; then, lower it before it starts to “cook.” So, about an hour or so on “High,” depending on what it is, how thick/dense it is, and how much is in the dehydrator.
      So for “RAW,” I make sure also to not crowd the dehydrator.

      Thanks for stopping by. If you have any questions or need any help, just ask ;^)

  11. Jan said,

    August 27, 2009 at 11:21 pm

    I just tried making the bread with spelt berries and it turned out awful. Really bitter. One thing that I noticed from the pictures above is that the tails are really thin. Mine were soggy looking. Very unattractive when compared to those above. So I have two questions.

    1.After they have sprouted tails that are 1/4 inch long, should the spelt berries be somewhat sweet?

    2. I didn’t cover them with a towel or newspaper during the day. Could that be one reason why the tails looked so soggy and the bread was so bitter?

    Thanks for any help.

    Jan

    • poxacuatl said,

      November 9, 2009 at 2:29 pm

      Hey, Jan,

      Hmmmm. Well, it sounds as if they went rancid.

      Additionally, if they were soggy, you may have drowned them. Don’t over-soak, and be sure to rinse well, and drain well.
      Spread them out as much as possible so they are not piled on each other too much.

      Temperature and atmosphere affect how the sprouts grow — for example, in winter, they grow slower than spring. summer is a good time, but humid-heat has to be watched; they may require an extra rinse.

      They should be a bit sweet, yes; but, you know what’s sweet to one person may not be to another. They should not, however, be bitter

        at all

      .

      They do need to be covered.

      There are too many factors to contemplate as to why a particular batch did this-or-that; however, if you follow the steps, you should be okay.

      Make sure you use fresh grains and not old ones. They are like beans in that way — ever cooked old beans? Or should I ask, ever TRIED cooking old beans? Seriously, they can cook for 24 hours and NEVER get soft. They are spent. Who knows how old they are from a store batch? Generally beans last for years; so that may give you an indication that the ones you got are very old, or were not stored well.

      So, get your grain from areputable store/merchant, etc., and soak, drain, rinse well, and spread out.

      If you try again and repeatedly find them bitter, then don’t let them get to 1/4-inch. Taste them when you first see a little spud pop through and taste.
      And, do remember: They are not supposed to taste like “cooked” grain; they are raw.
      Could be you just had a bad batch of grains, too! ;^)

  12. Ant said,

    November 25, 2009 at 7:45 pm

    Wow, nice post…very long & detailed. You started talking about quinoa then we got kammut essene bread. Lol. I have had issues sprouting smaller grains (oh & btw quinoa is technically a seed, not a grain) like alfalfa. I have 300g just sitting there. Have tried a sprouter bottle I have, but it doesn’t seem to work well, but will give it & quinoa, buckwheat, etc another try. I want my sprouts. Love em too!!!! I regularly sprout mung & lentils. They are the easiest, I do em in a small square Tupperware type shallow container, soak overnight, rinse, then leave em in that like a greenhouse effect & in 2days voila!!! I find sprouting in bags is also ok, but the roots grow into the weave so you have that buildup over time too. I also don’t like losing any!!! Ant (from Australia)

  13. Eve said,

    January 3, 2010 at 2:12 pm

    I’m reading your post now as I’m munching on my already-baked Essene bread that was exactly as you described: gooey center. Wished I had found your post first. Definitely trying the crackers next time. Thanks for a great post.

    • poxacuatl said,

      August 18, 2010 at 7:19 am

      Eve, did you try again? I don’t like that type of gooeyness!

      You can make a thicker bread, if you wish (see my “Sweet Cherry Essene” pics) you just have to cook/dehydrate it longer. I’d also maybe do one little loaf at a time to gauge how it progresses. Putting too much wet stuff in a dehydrator can cause foods to spoil and/or be undercooked. What kind of dehydrator do you have?

  14. kathleen flanagan said,

    February 28, 2010 at 5:24 am

    I have a “proof” feature on my oven. So, if I first heat to 250? for an hour, then put oven on proof (cool down with open oven) for a couple hours will that work?

  15. VINCE said,

    September 4, 2010 at 3:37 pm

    HEY SISTA ,…

    YOur blog is amazing, Good soul, good work
    Want to start producing those for the vegan delight am working in …
    I wish to do gluten free essene bread though …
    What about buckwheat, amaranth and quinoa …
    I guess buckwheat and amaranth would work cause sticky nature…
    Have you ever tried …
    I welcome anyinformations about it …
    I give thanks to your devotion for promoting healthy living …

    With gratitude
    Vince

    • poxacuatl said,

      September 4, 2010 at 4:46 pm

      Hey! Thanks, Vince :D.

      Yes, you can use other grains. all of those would work; you might want to do more than one, since some of the flavors are not as good all by themselves. The dried fruit should contribute most of the stickiness you need.
      Let me know your ideas or what you try.

  16. Nicole said,

    October 28, 2014 at 5:29 pm

    Can you do a raw bread or essene bread with alfafa sprouts only? I need it to be gluten free and bean free because of allergies. I love alfafa sprouts and i can tolerate them.

    Thks, love your blog.

    Nic

    • Strix said,

      November 3, 2014 at 5:05 pm

      Hi :^). I wouldn’t use alfalfa sprouts alone. I would add it, if I wanted. You can try it. I have reservations about too-much alfalfa; however, I’ve never concluded whether the concerns/controversy surrounding them are valid…I really don’t know! I do, however, eat them, but on occasion (and I eat only what I’VE grown!)
      You can always experiment, though! That’s what I’d do


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