RECIPE Unyeasted Sprouted Wheat Bread

[Guest guest]

Unyeasted Sprouted Wheat Bread

(aka " Essene " , " Wayfarer's " , " Manna " ........)

Soak 6 C wheat wheat (hard spring or winter)in room-temp water for 18 hrs.

Drain in colander. Keep in a darkish place, rinsing it three times a day until

the little sprout is one-third the length of the grain (NOT the three little

roots that come out--they will be longer). This will take about 36 to 48 hours,

max. If you fear that the sprouts may get away from you before you can grind

them up, slow them down by putting them in the refrigerator toward the end of

the time.

If the sprouts are too young, the bread will not be sweet; if too old, the bread

will be gooey andwill never bake out.

Grind them in a food processor with a steel blade, 2 cups at a time, adding 1 T

raisins (or dates) each time. Make them as smooth as possible. The dough

should kind of ball up in the processor somewhat. It takes around 3 min. per

batch. Stop grinding before the balls break up.

What results from the grinding is sticky, but knead it very well. Cover and let

rest an hour or two. Shape into 3 oblong loaves (wet your hands a little).

Place on a well greased baking sheet. Bake slowly, not over 325 for 2 1/2 hours

or until nicely browned. I have also put an inverted stainless steel 9 X 15

baking pan over the loaves as they cook, which keeps the crust from drying out

so much.

Cool loaves. Put in plastic bags and in the refrigerator for a day or two to

soften and " congeal "

Great toasted with tons of butter.

Some of this recipe is me, but most of it comes from Laurel's Kitchen Bread

Book.

[Guest guest]

> Unyeasted Sprouted Wheat Bread

> (aka " Essene " , " Wayfarer's " , " Manna " ........)

>

> What results from the grinding is sticky, but knead it very well.

Cover and let rest an hour or two.

>