HOW TO MAKE ESSENE FLAT BREAD

| Author: Millie Barnes

4–5 minutes

Posted: October 28, 2009 | Filed under: In The Kitchen with Millie- How To's |

Following is the recipe for Sprouted Flat Bread…I have tried

several times to figure it out had some friends who were baker’s
played around with sprouts…all we accomplished was was
charred sprouts., I like making everything from scratch, so it is
better quality and cheaper. Give this a try…

Use only fresh, organic ingredients. Don’t skimp on this. Purchase

organic, whole wheat berries and soak 3 cups (not flour) in water
for at least 8 hours. It’s best to do this over night. Soak them in a
large stainless steel or ceramic bowl. In the morning, drain and
discard the soak water. Rinse the soaked berries a couple of times
again and drain well. Spread the berries out as best you can in the
bowl, cover with a clean cloth and let it sit in a warm place. The
berries will soon start to sprout. If they don’t, throw them away and
locate another source. Down here in Louisiana (especially in the
summer), the berries sprout in about 10 hours. During the winter it
usually takes about 24 hours. It might take 48 hours in Canada, I
don’t know. But you have to watch the wheat and you have to rinse
it with clean water a couple of times a day. And as soon as it is
ready you have to bake it right then. If you don’t catch it at the right
time you will soon discover what living food is. Instead of sprouted
wheat, you’ll have baby grass and it won’t make sweet, tasty
bread. When the sprouts are ready, you will see the tiny root
poking out of the seed. As soon as it is about 1/16" or 1/8" long, it
is ready for the next step.

When the wheat sprouts are ready, rinse them one more time with
clean water and drain. Place them in a Cuisinart food processor.
(You need a strong food processor like the Cuisinart. It has a
strong motor and you need that because you want the dough to
"chase itself around". Process the berries well. Scrape the sides of
the food processor if you have to, but blend the mixture well until it
forms a sticky dough ball. If you want to make a sweeter bread,
add 1/4 cup of raw honey and 1 teaspoon of Celtic salt. This is
optional of course, but you may want to try it with these additions
the first time, especially for kids. Traditionally, Essene Flat Bread
contained only sprouted wheat and nothing else. During the
sprouting process, the starch is converted into simple sugars
which makes a sweet tasting dough. This kind of bread
metabolizes slowly and helps you feel satisfied on less; it also
improves digestion and elimination. This is quite an improvement
over refined flours which produce complex carbohydrates that can
elevate blood sugar levels.

Preheat your oven to 325 degrees F. Now spread the dough out
onto a non-stick baking pan, such as T-FAL or some similar type of
pan. Get a good non-stick (11" x 17" x 1") pan. That is the size of
the ‘Wilton’ brand non-stick pan we use that we got from Wal-Mart.
The three cups of sprouted wheat dough fits perfectly in this size
pan, spread to 1/4 inch thickness. Don’t use aluminum. It will stick
terribly and you’d have to use oil, and there is nothing worse for
your health than heated oils.
Spread the dough to about 1/4 inches thick and bake it for no
longer than 35 minutes at 325 degrees. When you place the pan in
the preheated oven you may want to steam the oven with a little
water and then shut the oven door right away. Don’t keep peeking
at it, but do turn the pan at least once during the process to help
the bread bake evenly.

Allow it to cool and set for several minutes before scoring the
bread into 2"x2" squares. Remove the squares from the pan and
store them in a plastic bag. Do not refrigerate! That will only make
it stale really quickly. It can, however, be frozen. Best of luck with
this and let us know how it goes.

From http://www.earthstar.newlibertyvillage.com/essenebread.htm