submitted on Tue 30 Sep 1997 by Alyssa
The following are 2 easy essene bread recipes with very satisfying results:
The first one looks long but it's just a lot of explaining that probably most people won't need - it is really easy and fast once you've tried it.
*measurements of sprouted rye berries & soaked sunflower seeds are after they've been soaked and sprouted (rye berries) or soaked (sunflower seeds).
If you're a regular sprouter you'll easily be able to coordinate the sunflower seeds and the rye berries - I soak the rye berries for 8-12 hours, then rinse them, then leave them to sprout and at that point soak the sunflower seeds so that the sunflower seeds are soaking 8-12 hours while the rye berries are sprouting approx. 12 hours.
The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting - a little like rye-sourdough.
The resulting bread is crunchy on outside, moist on inside and sweet.
We use a Harvest Savor dehydrator from Vita-Mix - results have been great - it doesn't have a temp control and I don't remember what the max temp is - less than 108 though - it feels barely warm to the touch even after it's been on for 2 days.
Nice thing about these recipes is that I've also dehydrated them in the sun with great results.
Happy essene-ing. Any questions, please ask.
Alyssa at Canann@aol.com
Mon, 24 Nov 1997
I've been experimenting with essene breads for 4 years and have finally gotten the knack of it. I tried every recipe I came across and have come up with 2 easy favorites - a rye-sunflower and a wheat-raisin. Oat-sunflower is good too. The trick seems to be 1)getting the proportions right 2) really grinding the sprouted grains 3) dehydrating them at low, low temperatures - like 80 degrees max. If the recipes are not on the website, let me know and I will e-mail them to you.
The results will be like you described - a bit harder on outside, a bit sticky on inside - depending on temp and ability to really grind the stuff (the lower the temp, the less the difference between outside and inside ). Also I like to let mine kind of ferment a bit so the inside is sometimes like seed cheese.
Of course grains, complex recipes and dehydrating are controversial. However I think essene breads you sprout yourself and dehydrate in sun or low temp are still better for the body than 1)essene breads you buy in health food store (which I think must be cooked at 200 or something) and 2) "real" baked bread.
I have 2 un-raw friends who love our essene bread. For most though it seems to be very much an acquired taste.
Let the angels of God prepare your bread. Moisten your wheat, that the angels of water may enter it. Then set it in the air, that the angel of air may embrace. it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessings of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they may be embraced there also by the angel of sunshine, and leave them there until the sun sets. For the angels of water, and air and of sunshine fed and ripened the wheat in the field, and they likewisemust prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead.
Return to All Raw Times Homepage