Raw Sprouted Bagels :)

Whoa baby...is it Friday already? Time really does fly when you're havin' fun:)

I have been spending lots of time outside, enjoying the sun(finally) and of course playing in my happy raw kitchie!

Thank you all for the wonderful comments on my last post, Real Cream Cheese. Of course the real credit goes to Poemomm for creating the recipes and posting them for everyone to enjoy:)

I appreciate everyone who wished me well about my computer problems. A few hours after I complained...I mean mentioned it in my post, my hubby came home with a shopping bag with a road runner on it. Beep, Beep!! What a great surprise:) He hooked me up with a new internet connection. He said something about me suffering long enough...lol! Actually I think it was because he needed to use the computer the other night and realized how terrible the dial-up connection was:)

I was finally able to watch some of the videos I have always just scrolled past. I got a chance to see how cute you all are:) I remembered a video I really wished I could see a few days earlier by amazing raw Chef Russell James. Although his cheese in the video totally blew me away, I used his suggestions to make a little cheese plate of my own.

Thank you Russell, my mouth was very happy!

So, back to the topic of this post...Raw Bagels

After making the lovely cream cheese earlier in the week, my thoughts immediately went to wishing for a bagel to go with it. You can use any thick bread recipe you like to make bagels, but I had a jar of sprouted soft white wheat on hand so I used a simple Essene dough. I added a drizzle of agave and olive oil with a pinch of salt to taste. The amount of wheat I had made 8 mini-bagels:)

Here are a few pictures to show how simple it is to shape a raw bagel:

Process sprouted wheat with agave, oil and salt until a ball forms. Remove from processor and knead the dough by hand for a minute if needed.

Shape dough into a round, and cut into 8 pie shaped pieces

Roll each segment into a ball

Flatten each ball slightly and poke a hole in the middle, use a spoon handle, dowel, or clean finger:)

Place on mesh sheets to dry, and brush with water and sprinkle with desired toppings. Dry at 112 degrees for about 6-8 hours until the outside is crisp and dry and inside is slightly moist. I like to make small bagels so the inside is less likely to sour. Also, I get to eat two or three if they are little!

Since the cream cheese was only a sweet memory by the time I made the bagels, I enjoyed them as a BLT.

So good!

I also made a 2-bite bagel with sprouted rye topped with caraway seeds:)

Click here to see an earlier post about Essene bread:)

Well, the sun is calling to me again...have a great weekend everyone, especially all you wonderful fathers out there!

Raw Sprouted Essene Bread

Here is the most basic of raw bread recipes. I have read that true essene bread has only one ingredient, sprouted grain! I believe any sprouted grain can be used. Spelt and kamut are popular, and I have also used rye.

For this bread, I was sprouting some soft white wheat berries for rejuvelac. I started with about 1 and 1/2 cups of organic wheat berries. They were soaked overnight in fresh water, rinsed, drained, then sprouted for about 2 days, rinsing, and draining 2-3 times a day. Like most seed sprouts, the tails should be as long as the seed when ready to use. After sprouting, I removed 3 (loosely filled) cups of the wheat for this bread, and left about 2 cups for the rejuvelac. For the rejuvelac, I added water to the sprouts, and put them next to the dehydrator where it was warm:) In a few days, it will be ready. I have also made bread using the 'spent' grains:)

Sprouted Soft White Wheat Berries

Raw Essene Bread

Ingredients:
3 cups sprouted soft white wheat berries(measured after sprouting)

1. Place sprouted wheat berries in food processor fitted with "S" blade.

2. Process until finely ground and dough-like. If you have a Champion type juicer, process using blank plate.

3. Remove dough and knead for a minute or so.

4. Shape as desired and place on mesh sheets of dehydrator. I pinched off a small ball of dough (a little over 1 inch ball), rolled them into ropes (about 6-7 inches long) , and shaped them as shown. If any of you ever had Italian Easter Bread cookies, you may recognize the shapes:)

Loaves can be made, but I usually limit them to 1/2 to 3/4 of an inch high to prevent fermenting, or souring, of the bread. I like to stamp the plain loaves using a foam stamp:)

5. Dehydrate at 112 degrees for several hours, as desired. I dry it until the outside is crisp and dry, and inside is still moist. The little bread-stix pictured usually take 6-8 hours. If you prefer, loaves may be dried at 145 degrees for the first two hours, and then reduce the temp to below 115 for the remainder of the drying time. Most raw foodies believe this will not affect the living enzymes. This method also reduces the likelihood that the bread will sour. Flip the bread as soon as possible to dry the underside. I flip usually once or twice again while drying.

Makes 1 small loaf or 10 bread-stix

As you might imagine this bread is quite plain! It is dense with a sweet, slightly grassy taste. I make a sweet cinnamon coconut butter, and a savory dipping oil to dress it up! My kalamata karma dressing is great as a topping!

Dipping oil for Raw Bread
1 heaping tablespoon mixed Italian herbs ( my dried blend had basil, oregano, garlic, onion, red pepper,marjoram, rosemary, and sage)
1/4 cup olive oil
Few grinds of pink salt to taste

1. Combine all ingredients in a small jar with lid, and shake until well mixed.

Sweet Cinnamon Butter

2 soft fresh medjool dates
2 tablespoons coconut oil, softened
1/2 teaspoon ground cinnamon

1. Combine all ingredients in small bowl until smooth. I just used a fork and smashed it against the side of the bowl.

2. Serve soft or chilled until firm

3. May be molded in candy mold. Fill molds with soft butter and freeze before 'popping' out of mold. Keep stored in fridge.

Here are some links to other essene bread recipes. They all look amazing!
The Daily Raw Cafe
Rawtimes
E-How Italian style essene
Zoe's bread
If you have a favorite recipe you would like to see here, please let me know:)