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1101 Essene Bread




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This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.

1101 Essene Bread

# From: Tom Molnar <molnar@utcs.utoronto.ca>





I just thought I'd share a new "discovery" of mine with the list. It's
not sourdough bread, but it is pretty neat bread (well, I think so anyway).

My "Uprisings" whole grain bread book referred to a bread called "Essene"
bread. Their version of this bread is unyeasted, and made entirely of
sprouted wheat. Sprouted wheat goes through stages where the starchy
part gets converted to sugars, and the sprouts taste sweet. This bread
is made of ground up wheat sprouts when they reach this stage. The resulting
bread tastes very sweet indeed, as if you soaked it in honey. I was pleasantly
surprised by the results, so I'm passing it on to the rest of you.

Basic method:
Sprout the wheat:

- use 1 to 2 cups of organic hard wheat berries (otherwise
it may not sprout if treated with something)

- put in one or two large jars, cover the mouth of the jar
with cheesecloth or something, soak the berries in tepid
water overnight,

- drain water next day, and rinse the berries once in the
morning, and once in the evening.

- when the sprouts are about 2 or 3 times as long as the
berry it should be ready (taste it along the way to see
how the flavour changes)

Grind the sprouts:

- dry off the sprouts a little by skipping the last rinse

- preheat oven to 250F

- use a regular meat grinder, grind the sprouts into
a bowl (coating the grinder parts with oil makes cleanup
easier).

- squeeze out air from the glob of "dough" and shape into
rolls or round loaves.

- grease a baking tray, sprinkle with corn meal, put rolls
or loaves on tray.


Bake:

- essene bread takes a long time to bake, 2.5 to 3 hours at
250F, perhaps longer. You must not bake it at high
tempuratures. The bread will be moist on the inside
so don't pick it up off the tray like a regular loaf or
it will fall apart. The bread is done with the bottom
is resilient and the outside develops a crust -- but it will
be moist and appear uncooked on the inside. It should
solidify somewhat as it cools.

So the bread is made entirely of sprouted wheat, no yeast or salt added. I've
heard some people grind dates in with the bread, but it turns out
sweet enough for me.


 

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