Yep, even more Ezekial bread

[Guest guest]

I think this is the last one I'll send. All the others I found look pretty

similar to ones in the previous posts. Hopefully one of them will be what

you're looking for.

 

Essene Bread

Submitted by: Holly

 

Makes 2 small loaves

 

" 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. "

 

Ingredients

3 cups wheat berries

3 cups water to cover

1 tablespoon cornmeal

 

 

Directions

1 Beginning several days before you hope to be eating this bread,

rinse the wheat berries in cool water, drain and submerge 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 and where

the sun won't shine on it. 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. Growth depends on moisture and

temperature so be patient.

 

2 Grind in a food mill or in a food processor.

 

3 After grinding, dump the mushed up grain onto a clean work surface.

Squeeze and knead the grain for about 10 minutes, and then form up 2

small round, hearth-style loaves with your hands. Sprinkle an insulated

cookie sheet with a little bran or cornmeal, and put the loaves on it.

 

4 Preheating the oven is not necessary. Cover the loaves with cloches, and

bake at 350 degrees F (175 degrees C) for 30 minutes. Then turn the oven

down to 325 degrees F (165 degrees C), and bake for approximately 2 hours

and 15 minutes more. Allow the breads to cool thoroughly on cooling racks

for several hours, and then, because of the high moisture content, store in

the refrigerator. For best results, slice this bread thinly, or break with

hands

 

 

 

 

Jeri Burdett

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