Guest guest Posted July 20, 2004 Report Share Posted July 20, 2004 Max, The instructions you have are the same that I have. I would think you would just use a food processor or blended or knife to chop it all up. Then form it all into a loaf. You are aware this is also called Manna bread aren't you? Essene Bread > 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. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2004 Report Share Posted July 21, 2004 In a message dated 7/20/2004 6:33:23 PM Eastern Daylight Time, salbud@... writes: The instructions you have are the same that I have. I would think you would just use a food processor or blended or knife to chop it all up. Well, I thought the reason that the bread was neutral was that the sprouted grain left the husk behind where most of the gluten is contained. If I sprout the grain and then just grind it up without separating out the husk/seed case/etc, haven't I included the part of the wheat I'm supposed to avoid? Gee, maybe the seed case washes away after spouting during the rinse phase. I'm confused. I just don't want to go to all of this trouble and find out that I could have eaten a whopper and felt the same--LOL. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2004 Report Share Posted July 21, 2004 In a message dated 7/21/2004 12:51:44 PM Eastern Daylight Time, meand@... writes: I don't think the lectin is in the husks, I kinda remember it being in the brown outer coating of the grain kernel itself ? LOL--the $10 question is how does the grain kernel/husk/seed case/gluten container/whatever disappear after the grain berry has sprouted? Do I have to pick it off? Does it rinse off? Does it chemically change from the sprouting process? The directions I have just says to grind the sprouts. I'm thinking that no one else knows either--LOL. I did find out what a cloch is though. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2004 Report Share Posted July 21, 2004 In a message dated 7/21/2004 2:26:32 PM Eastern Daylight Time, meand@... writes: You got it, the sprouting changes the chem. makeup of the lectin. Noo washing picking or removing necessary, LOL Great!!!!!!! Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2004 Report Share Posted July 21, 2004 Essene bread in gluten free, while Ezekiel DOES contain gluten ABO Specifics Inc. - http://www.foodforyourblood.com Re: Essene Bread In a message dated 7/20/2004 6:33:23 PM Eastern Daylight Time, salbud@... writes: The instructions you have are the same that I have. I would think you would just use a food processor or blended or knife to chop it all up. Well, I thought the reason that the bread was neutral was that the sprouted grain left the husk behind where most of the gluten is contained. If I sprout the grain and then just grind it up without separating out the husk/seed case/etc, haven't I included the part of the wheat I'm supposed to avoid? Gee, maybe the seed case washes away after spouting during the rinse phase. I'm confused. I just don't want to go to all of this trouble and find out that I could have eaten a whopper and felt the same--LOL. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2004 Report Share Posted July 21, 2004 I don't think the lectin is in the husks, I kinda remember it being in the brown outer coating of the grain kernel itself ? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2004 Report Share Posted July 21, 2004 You got it, the sprouting changes the chem. makeup of the lectin. Noo washing picking or removing necessary, LOL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2009 Report Share Posted December 1, 2009 Thanks, and have a blessed day. ----- Forwarded Message ----- From: " The Tosh-son Household " <tsfam@...> Sent: Tuesday, December 1, 2009 8:22:38 PM GMT -08:00 Tijuana / Baja California Subject: Essene bread Hi , Sure. I combined two recipes, so I'll just let you know what I did. Here it is: Essene Bread 1 qt. (4 cups) sprouted grain about 2/3 cup water Grind grain in Vita Mix using enough water to process into dough. Spread out onto baking stone ( or cookie sheet) about 1/4 " and bake at 275 degrees for 3 hours, then turn and bake one more hour. This came out chocolate brown, sweet and chewy using half wheat & half barley sprouted for two days. It freezes well and can be toasted. (one of the original recipes said to form it into a loaf - the other said it could be baked in the sun. Can't imagine either one.) let me know how it goes. Anita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2010 Report Share Posted February 26, 2010 Were you making the bread in an oven or dehydrator? I make mine in a dehydrator seeing as Essene bread was originally made on a rock in the sun! However, I have stopped eating grains, except for quinoa, after reading "Grain Damage" by Doug Graham. It talks about how grains clog our organs much like cholesterol clogs our arteries. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2010 Report Share Posted February 27, 2010 Nope. A grain is a grain is a grain. S Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.