Essence Sprout Bread

“EAT your FOOD as your MEDICINE or else you have to EAT your MEDICINE as your FOOD”

Sprouted essence bread is an ancient recipe from biblical times, cherished for its medicinal benefits and used to aid recovery among the frail, anemic, and those suffering from illness. Traditionally, this bread was cooked over an open rock at sunrise, taking advantage of the natural heat, and was perfectly done by evening.

In the Middle East, the searing daytime heat and the dramatic coolness of clear nights make the daily preparation of this bread a nourishing ritual. Once you try it, no other bread will satisfy you the same way.

Unlike conventional bread, sprouted wheat bread—when prepared precisely—offers a dessert-like, moist, and luscious taste. I once produced 20 to 30 small buns of this sprouted wheat bread three times a week for a natural organic food store, and it became a favorite among customers.

You must have a deep appreciation for essence sprout bread to endure its lengthy preparation. The process involves soaking the berries, sprouting them, crushing or grinding them, and finally baking for 3 hours at a low temperature. This slow baking technique is one of the few that preserves the bread’s unique qualities.

To retain the naturally forming sweetness, live enzymes, and the rich, moist texture, it is best to follow traditional methods. Although available in many natural food stores, using modern techniques where appropriate is more convenient. Baking at a shallow oven temperature of 40°C or below yields optimal quality.

After three years of perfecting this art, I have learned the many nuances of making this bread—a practice that historically provided healing benefits to the weak, elderly, and infirm.

Print Recipe

Sprouted Wheat Bread

Bread – Middle Eastern

By Dadaji – Serves: 3

Prep Time: 2-3 days – Cooking Time: 3 hours – Total Time: 3 days

Essence Sprouted Bread is a nutritious alternative to conventional bread, packed with essential vitamins and minerals.

Ingredients

• 2 cups wheat berries
• 4 cups water
• Soak cereal fo 6-8 hours

Instructions

1

There are a few essential steps to prepare sprouted bread.

2

Rinse the wheat berries thoroughly in water and drain them.

3

In a large bowl, cover the berries with fresh water and allow them to soak for 6-8 hours.

4

Ensure the bowl is covered so that the wheat berries absorb enough water.

5

Drain the berries using a colander and transfer them to a covered container stored away from direct sunlight for 2-3 days, allowing them to sprout.

6

Rinse the berries every morning until sprouting begins.

7

Once the sprouts are ready, grind the berries in a food processor until mashed.

8

Gently scrape the mashed grain into a bowl and form it into two or three tennis-sized round balls, depending on the quantity of the mashed grain.

9

Place the formed balls on a tray, cover with foil, and bake in the oven for 3 hours (no preheating required).

10

Allow the bread to cool on the tray.

11

Note: Insufficient moisture may yield small, bun-like breads, while excess moisture can result in a flatter, cake-like texture.

Nutrition

• 418.3 Calories
• 87.8g Carbohydrates
• 0.0mg Cholesterol
• 2.3g Fat
• 15.1g Fiber
• 15.5g Protein
• 2.5mg Sodium
• 0.0g Trans fat