Sprouted Bread (known as Essene or Manna Bread)

The simplest bread of all: Grains and water, no additives necessary.

This bread has a moist consistency that resembles a hearty muffin. I often enjoy a slice topped with nut butter or honey as a light breakfast or a sweet snack.

Traditionally, the Hebrew tribes in ancient Egypt made Essene bread by grinding berry roots between rocks or millstones that were then laid to bake on stones heated by a fire or the sun.

These days we don't have to work quite as hard...

You can make your own essene bread or find it in the frozen bread section of your health food store.

Instructions for Making Your Own Essene Bread:
1.  Using 2 cups of dry wheat berries for each loaf, rinse the grains and cover them with twice the volume of water in a ceramic, metal or glass bowl, jar or pot. Cover with a screen or netting that will allow a flow of air and let soak overnight (at least eight hours).
2.  Drain in the morning and rinse at least twice a day for 3 to 4 days, keeping them covered with the netting. Make sure to drain out all the water each time you rinse while shaking the berries to prevent matting and spoiling.
3.  Allow the sprout hairs to grow at least the length of the berries and/or to be sweet to the taste before grinding. If they still taste starchy, give them another day of sprouting.
4.  Grind into a paste in a food processor, knead and shape into loaves (keeping them somewhat round and flat in shape.)
5.  Bake on a cookie sheet at low temperature (160-250°) for three to four hours or until browning occurs.
6.  Let cool and store. Refrigerate or freeze if intended to keep for more than three to four days.
7.  Cut with a wet and serrated knife, and enjoy!
8.  Variations: Add honey, seeds, or chopped nuts or fruit when making your bread.
* Ezekiel and other sprouted bread are made in a similar fashion from sprouted grains and water only with the addition of yeast.