No yeast, no filler, no kneading, no rising time… Essene bread is the essence of easy, whole-grain goodness. The only thing that takes some time is the grain-sprouting process. But once you establish the right conditions with a large jar and some fresh water, Mother Nature does the rest of the work. Then, all you have to do is blend and bake. In this version, a hint of cinnamon-raisin sweetness turns a basic Essene bread recipe into a tasty breakfast option.
YIELD: 12 SLICES
2 cups wheat berries
¾ cup raisins
3 Tbs. cane or coconut sugar
2 Tbs. melted coconut oil or vegetable oil
1 Tbs. ground cinnamon
½ tsp. sea salt
- Place wheat berries in 2-quart wide-mouth jar, and cover with 4 cups lukewarm water. Cover jar mouth with cheesecloth held in place with rubber band, and set in cool, dark place to rehydrate for 12 hours, or overnight. Drain, rinse, and return wheat berries to jar. Lay jar on side so wheat berries spread in an even layer; cover mouth with cheesecloth, and store in cool, dark place 2 to 3 days to germinate, rinsing and draining wheat berries every 12 hours.
- To make bread: Preheat oven to 250°F. Line baking sheet with parchment paper. Soak raisins in 1½ cups warm water in small bowl 5 minutes. Drain, and set aside.
- Pulse sprouted wheat berries with sugar, oil, cinnamon, and salt in food processor until smooth, stopping frequently to scrape down sides. Transfer to bowl, and stir in raisins. (Dough should be slightly moist but not wet, and should hold together well.)
- Pat dough into domed mound, and transfer to prepared baking sheet. Score top of loaf with large X using sharp knife. Bake 1 hour 45 minutes to 2 hours, or until knife inserted in center comes out clean. Cool completely before slicing. Store in refrigerator up to 1 week.
VEGAN
NUTRITION INFORMATION
Calories: 228
Protein: 6 g
Total Fat: 4 g
Saturated Fat: 3 g
Carbohydrates: 47 g
Cholesterol: 0 mg
Sodium: 111 mg
Fiber: 2 g
Sugar: 12 g
