Sprouted Raw Essene Bread

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When I first tried the real, raw Essene bread I was not sure that I would ever be able to eat baked bread again. Of course I did, but I always looked for the grainiest kind with nuts and seeds in it. I also bought Essene bread in health food stores, but I wasn't sure how raw the bread really was. It was made out of sprouted grains, but it might have been baked at high temperatures.

Baking bread at home is a grand enterprise, but making raw bread is an even bigger one. This is my first attempt to make the genuine Essene bread and I am certain I will have to try more than once. Making raw bread is not as easy as tossing lettuce leaves together or blending a smoothie. I will share with you the final recipe when I am fully satisfied with the results. Below are the ingredients I am starting with.

To sprout the grains use sprouting bags made of organic fabrics. Keep things clean and do not "over-sprout." The germ should be no longer than half the length of the grain itself. Sprouting time depends on the temperature of the place you are using for the germination. Kitchen is usually the warmest place at any time of the year.

Ingredients:
  • 1 cup sprouted non-GMO rye berries
  • 1 cup sprouted non-GMO wheat berries
  • 1/3 cup hazelnuts, soaked in water overnight and chopped into small bits, optional
  • 1/3 cup sunflower seeds, soaked in water overnight
  • 1/4 cup sprouted pumpkin seeds, optional
  • 1/4 cup sprouted flax seeds 
  • 1/4 cup ground flax seeds
  • 1 tbsp ground fennel seeds
  • 1/3 tsp ground caraway seeds
  • 1/3 tsp ground cumin seeds
  • 1/3 tsp ground coriander seeds
  • 1 tsp mixed ground organic dried herbs (thyme, oregano, basil, parsley, cilantro)
  • 1 tsp Celtic sea salt, to balance flavors

Method:
  • Crush sprouted grains using a hand-cranked grain grinder. Use a food processor with an S-blade if you prefer, but make sure that you are not warming up your grains too much while processing them. You want to preserve all the enzymes!
  • Mix all the ingredients in a large bowl. Cover the bowl with a clean kitchen towel and allow to sit for at least 30 minutes.
  • Form two small bread loaves (round, square or oval) and place them in a dehydrator. Dehydrate at 108°F (42°C) for at least 12-14 hours. Depending on the size of your loaves, this might take much longer. If you decide to use an oven instead, make sure you are not baking your bread. Set your oven to the lowest temperature possible and keep the oven door slightly open during the process. 

Tip: Make Essene crackers, instead. Roll out the dough on dehydrator sheets and dehydrate until you are satisfied with the texture. Use ancient grains like spelt or einkorn if you can. Keep in mind that sprouting doesn't make the grains gluten-free. It neutralizes the anti-nutrients like phytates, and makes the nutrients like B vitamins, zinc and magnesium bio-available. Spelt is naturally high in gluten, while einkorn has a much lower gluten content than the conventional wheat.

Raw breads and raw crackers made out of sprouted grains are not only incredibly tasty but also more easily digestible than the baked ones. They are very nutritious and known to keep the blood glucose in check. 

In radiant health, passionately raw - Dominique

Dominique Allmon©2014

*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease. Consult your healthcare provider before making any changes in your nutrition.