Traditional Sprouted Essene Bread
This is a nutritious bread that can be eaten plain, with a nut butter spread, or used to make sandwiches. You can substitute other sprouted grains such as rye, barley, and kamut. For variation you can mix in fresh herbs or chopped vegetables such as celery, carrots, bell pepper, or beets.
INGREDIENTS | SERVES 4
- 2 cups wheat berries, sprouted 2 days
- 1½ cups water
- 2 tablespoons raw honey or agave nectar
- 1 tablespoon olive oil
- 1 teaspoon salt
In a food processor with an
Sblade, grind the sprouted wheat and water together until a dough forms.
Mix in the honey, olive oil, and salt. Briefly process until all the ingredients are mixed together.
Spread the mixture with a spatula onto dehydrator trays with nonstick sheets. Spread the mixture evenly, about ½-inch thick, and score into squares.
Dehydrate at 145°F for 3 hours. Flip the bread over and continue dehydrating at 110°F for 8 hours.
Calories: 169 | Fat: 4 g | Protein: 4 g | Sodium: 592 mg | Fiber: 1 g
The Essenes were a Jewish religious group who lived from 200