Essene bread

[Guest guest]

Hi Everyone,

I'm very thankful for all your comments and suggestions. It really does

help a lot when the going gets tough! It's nice to know there are many

others out there who are doing their best to follow the regimen.

Has anyone found a source for Essene bread? I used to buy it all the

time, but our health food store says it is discontinued. I did a search on

the net, and only found Essene bread recipes. At this time in my life, I

have no time to make my own. Thanks,

[Guest guest]

I know of a store in Renton that sells it if you are close to the Seattle

area. I actually live in BC and have not been able to find it here. We do

have Manna bread and that is quite good.

Prescott

gprescottis@...

Re: Essene bread

> Hi Everyone,

> I'm very thankful for all your comments and suggestions. It really

does

> help a lot when the going gets tough! It's nice to know there are many

> others out there who are doing their best to follow the regimen.

> Has anyone found a source for Essene bread? I used to buy it all the

> time, but our health food store says it is discontinued. I did a search

on

> the net, and only found Essene bread recipes. At this time in my life, I

> have no time to make my own. Thanks,

>

> ------------------------------------------------------------------------

> Life's too short to send boring email. Let SuperSig come to the rescue.

> 1/6081/10/_/473523/_/962284057/

> ------------------------------------------------------------------------

>

> You are receiving this email because you elected to subscribe to the

mailing list.

[Guest guest]

an awesome bread is from Alvarado Street Bakery in California somewhere.

the grocery stores here in Massachusetts are carrying it now. they put it out on a shelf but the shelf life is very short so i always ask for them to get me some from the freezer.

it is very good...softer and tastier than other sprouted spelt breads. there are several flavors and bagels too. i was thinking about contacting the bakery personally to see if they would ship it it to us whole sale. anyone interested?

robin

Re: Essene breadHi Everyone, I'm very thankful for all your comments and suggestions. It really does help a lot when the going gets tough! It's nice to know there are many others out there who are doing their best to follow the regimen. Has anyone found a source for Essene bread? I used to buy it all the time, but our health food store says it is discontinued. I did a search on the net, and only found Essene bread recipes. At this time in my life, I have no time to make my own. Thanks, You are receiving this email because you elected to subscribe to the mailing list.

[Guest guest]

>

Morningside Foods Breadsfor life! A wide variety of tasty, yummy, organic, whole grain or wheat-free breads. If you reached this page from a SEARCH SITE please click here or go to our Home Page For allLocation: http://www.rlaj.com/morningside/catalog/catpg15.shtml

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Re: Essene breadHi Everyone, I'm very thankful for all your comments and suggestions. It really does help a lot when the going gets tough! It's nice to know there are many others out there who are doing their best to follow the regimen. Has anyone found a source for Essene bread? I used to buy it all the time, but our health food store says it is discontinued. I did a search on the net, and only found Essene bread recipes. At this time in my life, I have no time to make my own. Thanks, You are receiving this email because you elected to subscribe to the mailing list.

[Guest guest]

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REC: Essene Bread RecipeREC: Essene Bread Recipe [ Follow Ups ] [ Post Followup ] [ Food and Recipes Message Board ] Posted by Deb on September 10, 1998 at 17:56:38: In Reply to: ISO: Ezekial or Essene Bread posted by Burdan on September 10, 1998 at 14:42:42: ...Location: http://www.webvalue.net/recipes/bbs/messages/144.html

1 >

Troubled Times: Essene BreadEssene Bread From the book Survival Into the 21st Century by Viktoras Kulvinskas Soak 2 or more cups of wheat berries - red winter wheat - (overnight or 12 to 24 hours). After soaking, pour off water and let sit 1 to 1-1/2 days depending on how...Location: http://www.zetatalk.com/food/tfood26d.htm

1 >

Re: Essene Bread and other satisfying Snacks for H/Gs?Re: Essene Bread and other satisfying Snacks for H/Gs? [ Follow Ups ] [ Post Followup ] [ ASK DR STOLL ] [ FAQ ] [ Glossary/Index ] [ DR STOLL'S BOOK ] Posted by Barbara Musicant, D.C. on August 07, 1999 at 18:47:26: In Reply to: Essene Bread and...Location: http://www.bcn.net/~stoll/wwwboard/killed/17800.html

1 >

Re: Essene and Ezekiel BreadJoe's Place the Recipe Swap has moved Click here to enter the new site http://www.amescompany.com/recipeswap/index.html Please update your bookmark and join the discussion! Re: Essene and Ezekiel Bread -: - From: Pam email: grayd@....Location: http://www.amescompany.com/recipeswap/_swap1/00000214.htm

1 >

make manna or essene breadHi! I'm not sure if this fits under recipes or hints-n-tips, but many people who are buying wheat for long term storage aren't going to have any idea of what to do with it, except of course making flour. Wheat can be sprouted and used to make manna.Location: http://www.miracles-supply.com/miracles-supply/makmanoresbr....

1 >

Essene BreadEssene Bread an ancient recipe from the book Bread on Earth by Stu Silverstein INGREDIENTS 3 cups wheat berries (available from your natural foods store) YIELD 2 small breads PROCEDURE Beginning several days before you hope to be eating this bread..Location: http://www.ios.com/~wordup/bread/essene.html

1 >

No TitleThe Village Bakery Question Center Scroll down to answers - Add your own answer Back to Viewing all Questions/Answers The following question was added on October 24, 1998 at 11:12 pm EST Annie Green asks: Q: Do you have a recipe for essene bread? I.Location: http://countrylife.net/bread/questions/14918.html

1 >

Bread Recipe .Com | Essene BreadThis is a sprouted bread recipe - very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a couple of the most singular breads-solid, sweetLocation: http://www.breadrecipe.com/az/EsseneBread.asp

1 >

ACFS - Y2K Food Info - Essene BreadVisitors since 1/99 ESSENE BREAD (or Manna Bread) Bake the bread at a low temperature (between 160 and 250 degrees) in order to avoid killing the live-food enzymes provided by the sprouting process. How long you bake it depends on the size of the...Location: http://www.acfs.org/essene.htm

1 >

No Titleessene-bread from fatfree.com: the low fat vegetarian recipe archive FatFree Home FatFree Recipe Archive More quick bread (non-yeast) recipes from FatFree essene-bread recipe Date: Tue, 09 Nov 93 10:09:02 EST From: Ruth From " Recipes to Lower your..Location: http://www.fatfree.com/recipes/breads-quick/essene-bread

7

Re: Essene breadHi Everyone, I'm very thankful for all your comments and suggestions. It really does help a lot when the going gets tough! It's nice to know there are many others out there who are doing their best to follow the regimen. Has anyone found a source for Essene bread? I used to buy it all the time, but our health food store says it is discontinued. I did a search on the net, and only found Essene bread recipes. At this time in my life, I have no time to make my own. Thanks, You are receiving this email because you elected to subscribe to the mailing list.

[Guest guest]

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Re: Essene breadHi Everyone, I'm very thankful for all your comments and suggestions. It really does help a lot when the going gets tough! It's nice to know there are many others out there who are doing their best to follow the regimen. Has anyone found a source for Essene bread? I used to buy it all the time, but our health food store says it is discontinued. I did a search on the net, and only found Essene bread recipes. At this time in my life, I have no time to make my own. Thanks, You are receiving this email because you elected to subscribe to the mailing list.

[Guest guest]

Dear Sparrow

Would they ship all the way to South Africa should I be able to find a store who

would sell their products here in SA..

Have a great day

Elize

>>> sparrow1@... 07/03/00 05:08PM >>>

an awesome bread is from Alvarado Street Bakery in California somewhere.

the grocery stores here in Massachusetts are carrying it now. they put it out

on a shelf but the shelf life is very short so i always ask for them to get me

some from the freezer.

it is very good...softer and tastier than other sprouted spelt breads. there are

several flavors and bagels too. i was thinking about contacting the bakery

personally to see if they would ship it it to us whole sale. anyone interested?

robin

Re: Essene bread

Hi Everyone,

I'm very thankful for all your comments and suggestions. It really

does

help a lot when the going gets tough! It's nice to know there are many

others out there who are doing their best to follow the regimen.

Has anyone found a source for Essene bread? I used to buy it all the

time, but our health food store says it is discontinued. I did a search on

the net, and only found Essene bread recipes. At this time in my life, I

have no time to make my own. Thanks,

----------------------------------------------------------------------------

----------------------------------------------------------------------------

You are receiving this email because you elected to subscribe to the

mailing list.

[Guest guest]

hi Elize,

i think you should email them. i'm sure they will respond as i have no idea if they willship there but i can't see why not especially if you have a store that will order and carry it for you.

robin

Re: Essene bread Hi Everyone, I'm very thankful for all your comments and suggestions. It really does help a lot when the going gets tough! It's nice to know there are many others out there who are doing their best to follow the regimen. Has anyone found a source for Essene bread? I used to buy it all the time, but our health food store says it is discontinued. I did a search on the net, and only found Essene bread recipes. At this time in my life, I have no time to make my own. Thanks, ---------------------------------------------------------------------------- ---------------------------------------------------------------------------- You are receiving this email because you elected to subscribe to the mailing list.

[Guest guest]

Thanks Robin

I enjoyed all the info posted by you - THANKS and did mail them so will see what

response I receive.

Best wishes

Elize

>>> sparrow1@... 07/04/00 01:59PM >>>

hi Elize,

i think you should email them. i'm sure they will respond as i have no idea if

they willship there but i can't see why not especially if you have a store that

will order and carry it for you.

robin

Re: Essene bread

Hi Everyone,

I'm very thankful for all your comments and suggestions. It really

does

help a lot when the going gets tough! It's nice to know there are many

others out there who are doing their best to follow the regimen.

Has anyone found a source for Essene bread? I used to buy it all

the

time, but our health food store says it is discontinued. I did a search

on

the net, and only found Essene bread recipes. At this time in my life,

I

have no time to make my own. Thanks,

----------------------------------------------------------------------------

----------------------------------------------------------------------------

You are receiving this email because you elected to subscribe to the

mailing list.

[Guest guest]

Hi to all the new people.

I tried Essene Bread the other day and did have a reaction. Oh well. The

reaction was not as bad as ordinary wheat but I still didn't like it. I

found I still got really hyper and hitting out at the kids but it was

different not so intense. So rice cakes for me it is.

Sherry

________________________________________________________________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com

[Guest guest]

Sherry had you tried Spelt bread ... its not bad tho it is " related " to the

wheat family. It's on the okay llist for O's.

And there are recipes out there for soy breads (make your own) also.

[Guest guest]

Have tried spelt bread and no I cannot eat it. I have problems with spelt

flour also. Now I cook raw rice up when I need carbo. Soy I also have a

reaction too. Sherry

>From: webfantasy@...

>Reply-egroups

>egroups

>Subject: Re: ESSENE BREAD

>Date: Mon, 14 Aug 2000 09:50:46 -0500

>

>Sherry had you tried Spelt bread ... its not bad tho it is " related " to

>the wheat family. It's on the okay llist for O's.

>And there are recipes out there for soy breads (make your own) also.

>

________________________________________________________________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com

[Guest guest]

Hello Sherry,

I've been on ER since Jan. and I could not tolerate any grains (not even

rice). But after about 4 months rice seem to be OK. And now, just when I

started to think that I would never have bread again, my Dad baked some

spelt bread and it was OK!! NO adverse reaction whatsoever!! YEAH!

So, you may just need a little more time. :-)

Sincerely, Natasha.

Message: 3

Date: Thu, 17 Aug 2000 13:42:14 EST

From: " sherry mccartney " <sherrymccartney@...>

Subject

Have tried spelt bread and no I cannot eat it. I have problems with spelt

flour also. Now I cook raw rice up when I need carbo. Soy I also have a

reaction too. Sherry

>From: webfantasy@...

>Reply-egroups

>egroups

>Subject: Re: ESSENE BREAD

>Date: Mon, 14 Aug 2000 09:50:46 -0500

>

>Sherry had you tried Spelt bread ... its not bad tho it is " related " to

>the wheat family. It's on the okay llist for O's.

>And there are recipes out there for soy breads (make your own) also.

>

-----------------------------------------------

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[Guest guest]

Essene bread is made from sprouted wheat. It is highly recommended for O's and its easy to make.

Here is my recipe;

3 Cups of organic sprouting wheatWaterExtra fruit and nuts as desired

Sprout 2 cups of wheat until the sprouts are only 1/2 inch or shorter. If they grow longer than that, the final loaf will be too "green". It usually takes 24 to 48 hours for the sprouts to reach 1/2 inch in length.

Grind the sprouted wheat. We use an old fashioned hand-cranked meat grinder (I use a food processor). You will end up with a rubbery glob.

Form into an oval shaped loaf and bake in a shallow dish at 250 to 275 degrees (F) for about 1.5 to 2 hours, until browned.

Cool, keep refrigerated, and slice with a wet, serrated knife. The finished bread has a pleasantly sweet flavour. Some like to top a slice with cheese and make a real meal of it.

Note: You can add whatever extra ingredients are appropriate for the blood types in your household (chopped dates, raisins, salt, honey, grated carrots, whatever). You can also substitute rye grain for wheat, if you prefer. Be creative.

-----Original Message-----From: De Bruins [mailto:salvation@...]Sent: Tuesday, 15 August 2000 16:38egroupsSubject: Essene Bread

Dear

What is essene bread? Are all the ingredients available in Australia too?

Helen in NSW

Australia

I don't quite understand the flour part of this recipe. We don't haveEzekiel bread in NZ, no one has heard of it !! Do you buy the wheat, beans,barley etc as a grain and grind them or sprout them first, can someoneadvise :-) I make essene bread here no problem but I don't really like it, Ican only eat it for a week or so, then I go off it again for several weeks.Regards in NZ>You are receiving this email because you elected to subscribe to the mailing list.

[Guest guest]

Essene bread or manna bread is an unleavened bread. The only

company that I know of that makes it is Nature's Path. They are

Canadian. Ask your health food store about it - I did, now they

always have it on hand. It is a very heavy bread, muffin like,

and wonderful with butter (something I am trying not to eat,

hence I am not buying any at the moment.)

Nature's Path has a web site www.naturespath.com

Kate

Joyce wrote:

>

> >Ever try Essene Bread? Essene rocks over Ezekial. I prophecy

> that the holy

> bread of the Essenes will win over the evil dryness of the

> bread of the

> Ezekials. Axel has spoken.*

>

> O Great Prophet Axel ,

>

> Where does one find this Essene bread ? Is it a flat bread like

> a pita ? I found one freezer burned pack at out HFS and it was

> rye pita.

>

> Joyce

[Guest guest]

You can find Manna or Ezekial bread (yummy for both) at Sobey's grocery stores

here in Ontario, Canada (the bigger stores).

Essene bread or manna bread is an unleavened bread. The only

company that I know of that makes it is Nature's Path. They are

Canadian.

[Guest guest]

Melinda, it is a bit early and maybe I am missing something but it seems

your proportions might have a typo or something incorrectly copied. I see a

total of 9T of base material in the entire recipe and somehow that doesn't

seem to be enough to make a 3 x 6-inch loaf. Like O said it is early and

my eyes are half open so if I missed something accept my apology in advance.

bill

Essene Bread

> 1 T. rye berries

> 1 T. wheat berries

> 1 T. sunflower seeds

> filtered water

> 3 T. sesame seeds

> 1 T. olive oil

> 1 T. caraway seeds

> 1 T. garlic, minced

> 1 1/2 t. salt or 1/2 t. powdered kelp (optional)

>

>

> Begin by soaking the rye berries, wheat berries, and sunflower seeds

> for 12 hours, as described in the Sprouted Seeds and Grasses recipe.

> Then, sprout each one separately, as also described in the recipe,

> for 2-3 days or until they have a " tail " of 1/4-1/2-inches long.

>

> Transfer the sprouted rye berries, wheat berries, and sunflowers

> seeds to a food processor. Add the remaining ingredients and puree

> until smooth.

>

> Transfer the pureed dough mixture to a solid food dehydrator sheet

> (like the ones used to make fruit leather or rolls) and form it into

> a loaf that is 3 inches wide and 6 inches long. Place it in the

> dehydrator and dehydrate for 12-16 hours, the loaf should be crisp

> on the outside and moist on the inside. Slice as you would baked

> bread and use as a base for sandwiches and spreads. Slices of the

> essene bread can be dehydrated further to create a toasted-like

> texture.

>

> Yield: One 3 x 6-inch loaf

>

> Note: You'll want to dehydrate this on the lowest temperature, to

> preserve the enzymes and phyto-nutrients.

>

>

>

>

>

[Guest guest]

Bill, here's the URL:

http://www.veganchef.com/essenebread.htm

Melinda

> Melinda, it is a bit early and maybe I am missing something but it

seems

> your proportions might have a typo or something incorrectly

copied. I see a

> total of 9T of base material in the entire recipe and somehow that

doesn't

> seem to be enough to make a 3 x 6-inch loaf. Like O said it is

early and

> my eyes are half open so if I missed something accept my apology

in advance.

>

> bill

[Guest guest]

P.S. Bill...... first, I think they're probably planning on quite a

bit of expansion of volume from sprouting the seeds. Second, I

think it would be a good idea to X-times the recipe, don't you?

Melinda

> Bill, here's the URL:

> http://www.veganchef.com/essenebread.htm

>

> Melinda

>

[Guest guest]

Hi Melinda,

Just got you second email on the recipe as I was about to submit this one.

So here is what I was about to submit. It points out that there would not

be that much expansion, at least according to calculations provided by

.com.

Original unsent message=>Thanks for the pointer to the recipe. Fort sure

you copied it correctly but it still doesn't add up in my mind. When making

a bread recipe I use sometimes 2 cups and at a minimum 1 cup of grain that

is sprouted. In this recipe there is 1T of wheat, 1T of rye and 1T of

sunflower seed. If you look at .com information all three of

these items have a 1.5 to 1 yield after sprouting. So this leaves you with

4.5T of sprouted grain and seed product and another 5T of other products to

make a loaf of bread. The Internet version of the recipe refers you to

sprouting instructions that refer to smaller type seeds for which the yield

is something like 7 to 1. Possibly the recipe was formulated using the 7 to

1 yield ratio.

I could be wrong but guessing that the original recipe is not accurate. On

the other hand possibly the 3 x 6 inch loaf is really thin something like ¼

or ½ inch thick. Nothing specifies how thick it is so this is a

possibility. But when they talk about slicing it then it seems intended to

be a lot thicker. If you or anyone makes it using the given proportions I

would be real interested to learn how it worked out? How big was the

finished loaf of bread? Might try it myself, if I get some free time

because it does look like it would be very tasty.

End of original unsent message.<=

As far as X-timesing the recipe I believe you would have to not increase the

garlic, caraway and olive oil as much as the grains. I believe it is a good

recipe but something is wrong, in my mind, in the amount of sprouted grains.

I could be wrong but it just doesn't add up to me.

Bill

Re: Essene Bread

> P.S. Bill...... first, I think they're probably planning on quite a

> bit of expansion of volume from sprouting the seeds. Second, I

> think it would be a good idea to X-times the recipe, don't you?

>

> Melinda

>

>

> > Bill, here's the URL:

> > http://www.veganchef.com/essenebread.htm

> >

> > Melinda

> >

>

>

>

>

[Guest guest]

In a message dated 12/2/02 7:50:45 PM Eastern Standard Time,

billma@... writes:

<< I could be wrong but guessing that the original recipe is not accurate.

On

the other hand possibly the 3 x 6 inch loaf is really thin something like ¼

or ½ inch thick. >>

the recipe is for making a flat bread--that is where you are confused i

think--ann wigmore talks about making " loaves " like this in her book the

hippocrates diet--when they talk about slicing it they mean like a pizza

pie--it is very thin--like a ryecrisp really--not at all like bread--but good

the same---

[Guest guest]

Oystergirl99, I have to agree with you. Possibly the recipe could say

3x6x1/4 instead of just 3x6 and the confusion would be eliminated. bill :-)

From: <oystergirl99@...> Sent: Wednesday, December 04, 2002 12:13 AM

Subject: Re: Essene Bread

the recipe is for making a flat bread--that is where you are confused i

think--ann wigmore talks about making " loaves " like this in her book the

hippocrates diet--when they talk about slicing it they mean like a pizza

pie--it is very thin--like a ryecrisp really--not at all like bread--but

good

the same---

[Guest guest]

Hi I am new to this group also.

I just looked up the recipe for essene bread on the sprout people website. =

Is it

only ground wheat sprouts??? How do you grind sprouts?

I have been sprouting for a while. I don't sprout much in the summer for tw=

o

reasons: first, there is an abundance of fresh summer produce and second, I=

found my seeds don't sprout well in the HOT temperatures of summer.

> Hi, I am new to this group.

> Already for a few years I have been growing sprouts.

> And a half year ago I started to make the essene bread

> (sprout bread). Both my wife and I love the bread.

> As the bread made up of only wheat spouts tends

> to be too sweet, I prefer to mix the wheat with

> rye berries with the ratio of one to one.

> Now I am having a problem that the hotter the climate gets

> the worse the germination rate of the rye. A few days ago

> I ended up with a batch where only 20 to 30 % of the rye sprouted

> while almost 100% of the wheat did. The bread tasted

> not so good with strong bitterness caused by

> the unsprouted rye.

> Has anyone out here had a similar problem? If so please let me know how

> you got it over.

> The poor germination of the rye may be caused by one or more of the

> following reasons according to my wild guess based on nothing .

>

> 1. The way I stored the grain was bad. I kept it in a

> plastic bag at the room temperature which went up as high

> as 30c (90F).

> 2. Or the temperature may have nothing to do. Simply the rye cannot hold=

> good for a long time.

> 3. The particular rye I am using may not be of good quality.

> I bought it at a local store of my country (Japan), while the wheat was

> an import from Canada.

> 4. The rye doesn't sprout well in a hot season.

>

> Regards,

> Kimi

>

> ______________________________________________

> 8.31 ?¢?ê?¬?È?| Lycos¥-¥ã¥ó¥Ú¡¼¥ó3«ºÅÃ桪

> http://gogo.infoseek.co.jp/39.html

[Guest guest]

Can't help you there. Have you tried calling Nature's Path for a

store near you. The number is 1-888-808-9505. Some stores listed at

their website, but they have others. Since it's frozen you could

maybe order it from them, but I didn't see info on it. If a store

near you carries the Nature's Path cereals they might also special

order it for you. The whole rye version is what I use. Most of the

other varieties have some avoid nut or fruit.

Good luck on your home baking project.

> OK, I can't find any so I want to make some Essene bread but I have

a

> question. After I'm done soaking the wheat berries and/or other

grains depending on

> the recipe and they've sprouted, do I grind up what's there or do I

have to

> pick the sprouts out of each hull? The recipes I have just say to

take the

> sprouted berries and grind them up. Thanks for any help.

>

>

>