Soak raw wheat kernels in water overnight. Rinse and spread thinly in a dish with water, watch until they have just sprouted (about 10 hours in summer, 24 in winter). Rinse every few hours. Do not let them develop longer than about 5mm long.
Mince the sprouts. The best tool to use is a slow juicer with the mincing cone attached. You can also use a food processor, a blender, or a big pestle and mortar.
Shape the dough into a bread pan greased with coconut oil, or lay it out on some baking paper.
Leave it in a warm spot (20-25 centigrade) for 12-24 hours. It can rise up to double in size. It rises more if it is finely minced. Adding a sourdough starter can help too.
The best, most alive bread is made if you slow-cook the loaf for a total of 24-36 hours. You can put it in the sun, or use a VERY low oven if your oven can turn down that low. The maximum temperature allowed is 40C / 104F. If you keep it below that temperature, the high level of enzymes and other nutrients in the sprouted grains are kept intact. This makes a very digestible and healthy loaf.
Alternatively, you can bake the loaf in an oven at 110-115 centigrade (225-250 Fahrenheit) for two hours. This makes a sweet, almost caramelised, dense loaf. It is similar to many store-sold essene breads.
Rather than a loaf, form into flattened balls
To improve the flavour and texture of the traditional bread above:
1 Tablespoon olive oil
1/4 teaspoon sea salt
To make a more interesting or a sweeter bread:
1/4 cup of sesame seeds or caraway seeds OR
1/2 cup of currants, raisins or dates
To make a bread that rises more:
1/2 cup of spelt flour
1 Tablespoon of kefir whey
1 Tablespoon of sourdough starter
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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