The Ancient Essene Bread

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The Ancient Essene Bread

Postby mirjana » Mon Jan 11, 2010 2:31 am

It dates back to prehistoric days. Back then made from a grain and water paste it was cooked on sun-heated stones. Today we have some other possibilities, but it is good to know that it works in this simple and natural way too.

What do you need?

1. Sprouted grain(barley, rye, wheat) 3-6 cups
2. 1-2 spoons of olive oil
3. About 1 flat teaspoon salt


Crushed garlic or onion, spices of your choice, soaked raisin or other fruit, honey. Decide if you want a plain, sweet or spicy bread.
It is recommended to try first basic before experimenting.

How to sprout your grain for sprouted flour?
Measure the desired amount of whole wheat berries into the sprouting jar. Soak the berries overnight, using twice their volume of water. The next morning, drain off the liquid. This you can use for soups, drinks etc. as this is rich in nutrients.
Set the jar in a dark place and rinse the berries with cool water at least twice a day. Drain the jar thoroughly after each rinsing, and shake it occasionally to prevent matting and spoilage.

When the sprout tails are about twice as long as the berries try them. They have to have a sweet taste . Then they are ready to use. Usually it takes three or four days, depending on the temperature and humidity. Skip the last rinse before grinding so that the berries won't be too moist to use.


Grind the sprouts. Put all ingredients in a bowl and make a dough kneading it for about 10 minutes.
Wet your hands and form the dough into oval or round loaves.
Cover a cookie sheet with flax or sesame seeds to keep the loaf from sticking or dip the bottom of each loaf into a bowl fill with seeds. They will stick to the dough.
Always use a cookie sheet for baking.


Bake for approximately 2 1/2 hours at 250 degrees Fahrenheit, until the outside is firm, but not hard. The bottom springs back after a gentle prod with the thumb. To prevent the loaves drying out, spray them with water before and during baking, or place a pan of water on another shelf in the oven while the bread is baking.

Alternative way
Put the mix into a rice cooker pot. Compact the content with a spoon so that the top surface is flat. Compacting allows the mix to glue together when warmed up.
Turn on the rice cooker on “keep warm” for about an hour. Then turn off and allow the bread to cool down before removing it. With a plate turn it of from the cooker pot.

My recommendation:
Baking at the oven temperatures might destroy the sprout enzymes. Guaranteeing the preservation of the enzymes might require baking at a very low temperature for perhaps 4 hours. Who is patient will be rewarded.

Essene bread needs to be cut with a sharp, wet knife. Serving size needs to be quite small , “cracker size” or “bite-size” and as thinner possible.

Such prepared bread you can eat within three or four days, don't refrigerate it, as it will stay moist if stored at room temperature. But, if you want to keep it up to four weeks, refrigerate. The bread can also be frozen.

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