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:)

Making Beautiful Raw Breads and Crackers

One of my favorite things to create are raw breads and crackers. I find it very satisfying, and very much like preparing conventional crackers or cookies, with the exception of baking in the oven:)

Raw breads are great for sandwiches.

Even the tiniest crouton can make a big difference in a salad. These are 1" and 1/4" rosemary crackers on my adaptation of Sarma's S&M salad:)

Most bread and cracker doughs are prepared quickly and easily in the food processor.
Here are some pictures to show how I shape my raw breads, crackers, and chips.

I like to work with the teflex sheet directly on a clean counter. If you place the sheet on a freshly washed and still damp counter, it won't slide around.

Spread dough onto teflex using an offset spatula.

If you want a rustic looking cracker, you can stop at this step. Just spread the batter, dehydrate, and break into pieces:)

...but if you want a fancy cracker:)...

Cover with cling film, and roll out to desired thickness. I like to use a rolling pin that is long enough to straddle the teflex sheet, and roll over the entire dough very easily. The rubber rings fit on the ends of the rolling pins, and roll the dough to the exact even thickness desired:) If any dough squishes out past the sheet just put it back in the bowl, or use it to fill in the corners. After doing it a few times you can judge how much dough will fit on the sheet.





Score using a long, thin, ruler. This is a metal yardstick from the fabric department.

Since I am not sure about the food safety of the ruler, I score while the dough is still covered with the wrap. I score around all four sides first to make a neat edge, then score the rest. I usually remove the dough that is trimmed off, but they make good "test pieces" if you don't:) The largest pieces I usually make are made by scoring into 9 pieces(like a tic-tac-toe board, two lines down, two lines across). The smallest are 1/4 inch croutons!

Or use a crust cutter to make bread shaped bread:)


Special shapes can also be created by using any cookie or fondant cutter. It helps to wiggle the cutter slightly to insure a neat score in the dough. I leave the scraps in place, and dry at least halfway(after flipping) to remove the cut out shapes and finish drying. I always like to nibble on the scraps, or use them in a salad.

....now you can stop here, or before dehydrating....

Stencil if desired using crushed herbs and spices. Simply lay the stencil on the dough after scoring, sprinkle a small amount of herbs into the opening of the stencil, and sweep the herbs inside the opening with a brush or clean finger:).

I usually try to match the flavors in the dough.

Even when I don't stencil, I like the look of extra spices or herbs sprinkled randomly on the dough.



I also use the lid of a sandwich keeper to shape some breads. The bottom can be used as a cutter. This is my crazy carrot bread:)


The tray below is now ready to dry. I find setting the thermostat at 112 degrees works best for most items. If a special recipe calls for a higher temperature for the first hour or so, I go with that.

Flip halfway through by placing a mesh sheet and an empty tray upside-down on top of the crackers. Quickly turn over while holding the edges of the trays tightly together. Remove the original tray and mesh sheet.


Peel away teflex sheet. You can see the crackers automatically start to separate on score lines:) Separate pieces at this point and continue dehydrating on mesh sheets.

Here are several other options when making raw chips and wraps:
If using a thicker batter for chips, you can make different shapes.
Triangle chips can be made by scoring as pictured below. I used the long ruler to make the horizontal lines, then scored the angled lines with the end of a small straight edged spatula.

Some chip or tortilla recipes are made in the blender, and produce a runny batter. For these, simply pour, or spoon out the batter directly onto the teflex sheet. Small chips can be spooned onto the teflex and spread out slightly using the back of the spoon in a circular motion.


Large tortillas (or ice cream cones) can be spread out using an offset spatula. I have a large and small offset spatula. I like to sprinkle seeds or herbs on the dough before dehydrating. This wrap also has a flower pattern made with cut out spinach leaves. Sprinkle the seeds and place the flowers on the rolled out dough, then replace the cling wrap and roll again gently to set the decorations.


If the dough is not too sticky, you can make shaped breads by rolling long rope-like shapes and forming pretty bread-sticks. Three ropes can be braided together. The other shapes are single ropes, twisted or curled:)

Here are the links for the rolling pins and rubber rings:
The white roller pictured is a fondant roller made by Wilton. The rings I use were purchased separately.


I hope you find these tips helpful the next time you makes some yummy breads, crackers or chips!