ESSENE BREAD (RAW SPROUTED BREAD)
I really enjoy essene bread. Its sprouted, not cooked like a regular loaf of bread. You can add dried organic fruits or organic herbs to this bread as you like. The possibilities are endless. This is a bread that still has all its enzymes working, this means it's basically a live food. You have to soak whatever berries you choose for your bread. These are found in most health food stores. The bread is dehydrated, not baked. I came up with this recipe for my DH and myself. We are eating more raw foods and this makes a satisfying meal. I made some pine nut cheese and will put this on the bread. It should be a delicious change from the usually baked products. NOTE: I didn't include the 2 day sprouting time in this recipe and the cooking time is actually the dehydrating time. If you do use wheat berries don't use the hard wheat berries, its not recommended. You can use other types of seeds in this. I used a mixture of sunflower and pumpkin that I soaked over night. Enzymes start to die at 106'F so avoid going above 100'F when drying this bread.
Provided by Chef Joey Z.
Categories Breads
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- SOAKING THE BERRIES:.
- Soak whatever berries you choose for about 2 days in "filtered water".
- **Please don't use tap water, it has too many chemicals in it and will spoil the water!**.
- To soak the berries, get yourself a large mouth 6 cup glass mason jar with a mesh lid.
- You need the mesh lid so the berries can breathe while they are soaking and the water won't go rancid.
- Put the two cups of berries in the mason jar and cover with water, rinse to remove any dust.
- Then put more filtered water into the jar with the berries and soak until evening. Pour the water off the berries through the mesh lid. Remove the lid and fill the jar back up with filtered water covering the berries completely.
- Put the jar on a 45 degree angle making sure that the berries are still covered with the filtered water, but don't let the water or berries touch the lid of the jar.
- Let them soak over night. In the morning, repeat the rinsing process.
- Do this until you see little white tails appear at the end of the berries. This means they have sprouted. Usually the second day is when they appear.
- Pour the water off your seeds you've soaked and set aside.
- Using a powerful food processor, grind the berries until you get a thick doughy type of mixture. Add the seeds, seasoning or whatever you plan to put into the bread and pulse slowly just to mix.
- You don't want these things to get chopped up too fine. If you add dried fruit it might be good to put them in the mixer fairly big before pulsing, that way they will chop a little smaller but still be recognizable.
- Form the essene into a loaf, no more then 1 1/2 inches high. Put the essene on a flat plate on a piece of oiled parchment paper and dehydrate. Then, for the last few hours, flip the bread over and dry the other side.
- The bread should be soft inside, but not mushy.
- DEHYDRATING THE SPROUTED BREAD:.
- "Do not cook the bread, keep the heat setting at about 80'F" The idea is to just form a crust around the bread, not to cook it. The Essene should be soft on the inside, but not mushy".
- Now there are a few ways to dehydrate this bread. You can set it in your dehydrator on a dehydrator sheet for 10 hours at 80'F.
- If you have a small convection toaster oven you can use that on a low setting.
- You can set it in your oven on low as well. Make sure you leave the oven door ajar for about 8-10 hours.
- This bread can be put out in the sun for 12 hours as well. Just make sure you put it under a mesh cover so the bugs won't eat it before you can.
- You can use a crock pot as well. Unfortunately, mine is too hot and won't work, so make sure you know what temperature the low setting is if you decide to use this method.
- Once the bread is done leave it out on the counter in a brown bag. Do not refrigerate. However, this is perishable, so eat it up as it can get moldy. If you don't plan on eating it right away freeze it.
- Serve with your favourite spread or Raw Pine Nut Cheese.
- Bon Appetit.
ESSENE BREAD FOR THE BREAD MACHINE
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.
Provided by MARBALET
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time P3DT11h20m
Yield 15
Number Of Ingredients 9
Steps:
- Beginning several days before you hope to be eating this bread, rinse 1/2 cup raw wheat berries in cool water; drain. Soak the berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light. Rinse the berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Drain the sprouts and grind them in a blender or food processor.
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Medium Crust setting; press Start.
- If your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. If not, the bread may have a mushy consistency.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 20.6 g, Cholesterol 12.9 mg, Fat 0.9 g, Fiber 3.1 g, Protein 4.9 g, SaturatedFat 0.2 g, Sodium 124.5 mg, Sugar 2.3 g
GRANDMA'S HOMEMADE BANANA BREAD
This recipe is a number one family favorite!!! It's been handed down from generation to generation. You can get creative by adding nuts, raisins or anything else that you want to throw in the batter
Provided by Jeannie Meyer
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h10m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan.
- Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 38.5 g, Cholesterol 41.5 mg, Fat 7.1 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 4.2 g, Sodium 136.4 mg, Sugar 23.3 g
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- Add the wheat berries to a large jar and fill it with water. Let them sit in the water overnight on the counter. The next day, drain the water and cover the top of the jar with cheesecloth or a milk nut bag. If you have a spouter, you can use that too. Just note that the wheat will double in size, so make sure you have a big jar.
- Once the jar is covered with a breathable lid, rinse the sprouts again, and leave them in upsidedown in a dish to drain (at around a 45-degree angle). Give the sprouts a rinse twice a day with fresh water. Drain the excess water off and leave them to drain fully in the dish.
- Around the second day the wheat should have sprouted (it can take a little longer depending on temperature) and the sprouts should be as long as the kernel. This is as long as you want the sprouts to get. Any longer than this the sprouts have the risk of tasting bitter and green. Try to keep an eye on them, they grow fast.
- As soon as your seeds are as long as the grain, you can begin making the bread. If you don’t want to make bread ASAP, the sprouts can be stored in the fridge for a couple of days. They will continue to grow in the fridge, so keep an eye on them (I’d give them a day or two in there at max).
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