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

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett