Cinnamon raisin Essene bread is the original no-yeast loaf — nothing but sprouted wheat berries, raisins, cinnamon, and a touch of sweetener, milled into a dense, moist, naturally sweet bread. It bakes low and slow, and patience is the whole recipe.
Imagine a bread so pure and simple, it feels like a gift from nature itself. That’s Essene bread for you! With no yeast, no kneading, and no tedious rising times, this ancient recipe is the epitome of wholesome, whole-grain baking. The magic lies in sprouting the grains, a simple process where Mother Nature does all the heavy lifting. We’ve added a cozy twist of cinnamon and sweet raisins, transforming this rustic loaf into the perfect breakfast treat. Ready to bake the easiest, most nutritious bread of your life?
Ingredients
• 2 cups / 368 g wheat berries
• ¾ cup / 124 g (4.4 oz) raisins
• 3 Tbs / 38 g (1.34 oz) cane or coconut sugar
• 2 Tbs / 28 g (0.99 oz) melted coconut oil or vegetable oil
• 1 Tbs / 8 g (0.28 oz) ground cinnamon
• ½ tsp / 3 g (0.11 oz) sea salt
Instructions
1. Sprout the Wheat Berries: Place the wheat berries in a large 2-quart jar and cover with 4 cups (960 ml) of lukewarm water. Secure a piece of cheesecloth over the mouth with a rubber band. Let it sit in a cool, dark place for 12 hours or overnight to rehydrate. Drain and rinse the berries, then return them to the jar. Lay the jar on its side to spread the berries out. Keep it in a cool, dark place for 2-3 days, rinsing and draining every 12 hours, until tiny white sprouts appear.2. Prep for Baking: Preheat your oven to 250°F / 120°C. Line a baking sheet with parchment paper. In a small bowl, soak the raisins in 1½ cups of warm water for 5 minutes to plump them up, then drain and set aside.3. Mix the Dough: Add the sprouted wheat berries, sugar, melted oil, cinnamon, and salt to a food processor. Pulse until a smooth, thick dough forms, scraping down the sides as needed. Transfer the dough to a mixing bowl and stir in the drained raisins. The dough should be moist but hold its shape well.4. Shape and Bake: Form the dough into a domed, round loaf on the prepared baking sheet. Use a sharp knife to score a large ‘X’ on top. Bake for 1 hour and 45 minutes to 2 hours. The bread is done when a knife inserted into the center comes out clean. Let it cool completely on a wire rack before slicing. Store in the refrigerator for up to one week.
Nutritional Information
• Per Slice (Yields 12)
• 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
Pro Tips
• Watch for tiny white tails on your wheat berries, about 1/8-inch long. This is the sweet spot for flavor and texture. Don’t let them get too long, or the bread can become bitter.
• If your dough feels too wet after processing, add a tablespoon of oat flour or ground flaxseed to help bind it. If it’s too dry, add a teaspoon of water at a time.
• Feel free to swap the raisins for other dried fruits like chopped dates or apricots. You can also add a ¼ cup of chopped walnuts or pecans for extra crunch and healthy fats.
FAQ
Q: Is this sprouted wheat bread recipe vegan
A: Yes, this Essene bread recipe is completely vegan. It uses plant-based ingredients like wheat berries, coconut or vegetable oil, and cane or coconut sugar. There are no eggs or dairy products, making it a perfect choice for a plant-based diet.
Q: How much protein is in this vegetarian bread
A: Each slice of this sprouted wheat bread contains approximately 6 grams (0.21 oz / 6 g) of protein. The sprouting process makes the nutrients in the whole wheat berries, including protein, more bioavailable and easier for your body to digest and absorb.
Q: Can I make this Essene bread oil-free
A: Absolutely. For an oil-free version, you can replace the 2 tablespoons (30 ml / 1 fl oz) of melted coconut oil with an equal amount of unsweetened applesauce. This will maintain the moisture in the dough while keeping the recipe whole-food, plant-based compliant.
Q: What is the best way to store this homemade sprouted bread
A: Because this bread is very moist and contains no preservatives, it’s best to store it in an airtight container in the refrigerator. It will stay fresh for up to one week. For longer storage, you can slice the loaf and freeze it for up to three months.
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Cinnamon Raisin Essene Bread (No-Yeast Sprouted Bread)
Ingredients
Method
- Sprout the Wheat Berries: Place the wheat berries in a large 2-quart jar and cover with 4 cups (960 ml) of lukewarm water. Secure a piece of cheesecloth over the mouth with a rubber band.
- Let it sit in a cool, dark place for 12 hours or overnight to rehydrate.
- Drain and rinse the berries, then return them to the jar. Lay the jar on its side to spread the berries out.
- Keep it in a cool, dark place for 2-3 days, rinsing and draining every 12 hours, until tiny white sprouts appear. 2. Prep for Baking: Preheat your oven to 250°F / 120°C.
- Line a baking sheet with parchment paper.
- In a small bowl, soak the raisins in 1½ cups of warm water for 5 minutes to plump them up, then drain and set aside. 3.
- Mix the Dough: Add the sprouted wheat berries, sugar, melted oil, cinnamon, and salt to a food processor. Pulse until a smooth, thick dough forms, scraping down the sides as needed.
- Transfer the dough to a mixing bowl and stir in the drained raisins. The dough should be moist but hold its shape well. 4.
- Shape and Bake: Form the dough into a domed, round loaf on the prepared baking sheet. Use a sharp knife to score a large 'X' on top.
- Bake for 1 hour and 45 minutes to 2 hours. The bread is done when a knife inserted into the center comes out clean.
- Let it cool completely on a wire rack before slicing. Store in the refrigerator for up to one week.
