sprouted bread

[Guest guest]

Truly a simple process. The most difficult part is processing the seed

berries, a twin geared juicer, wheateena, or angel. I have tried various

methods, meat grinder, high speed blender but the geared juicers seem to

work the best and I'm sure there are other methods that I'm unaware of.

Grind your seed berries into a paste and place in the oven in a covered

container. Temp can vary depending on your concerns for enzymes. I bake at

about 150 degrees for about four hours. You can include honey, raising,

sunflowers etc, depending on your tastes. I try not to bake too long to

keep the loaf moist inside. No need to add anything but the ground berries.

great eating

nbg

Sprouted Bread

>Hi I'm relatively new to the group. I'm enjoying it immensely so far; a

very lively group. I really appreciate all of the info and quick responses.

>

>I'm interested in making a sprouted wheat bread that is completely

flourless. My favorite store-bought bread is made by a company called Food

For Life, and it is a delicious bread that contains absolutely no flour.

It's 100 % sprouts. I don't even know where to begin to try and duplicate

it. I'd appreciate any 100% sprouted bread recipes with no flour.

>

>Thanks! near Hustler, Wisconsin

>

>

>

[Guest guest]

You can do it with other grains such as rye or

triticale, quinoa. If using wheat use hard wheat

berries for 'bread'. If you want to shape into

'bagels' or 'cookies' use soft wheat berries.

--- nelco@... wrote:

> Truly a simple process. The most difficult part is

> processing the seed

> berries, a twin geared juicer, wheateena, or angel.

> I have tried various

> methods, meat grinder, high speed blender but the

> geared juicers seem to

> work the best and I'm sure there are other methods

> that I'm unaware of.

> Grind your seed berries into a paste and place in

> the oven in a covered

> container. Temp can vary depending on your concerns

> for enzymes. I bake at

> about 150 degrees for about four hours. You can

> include honey, raising,

> sunflowers etc, depending on your tastes. I try not

> to bake too long to

> keep the loaf moist inside. No need to add anything

> but the ground berries.

>

> great eating

> nbg

> Sprouted Bread

>

>

> >Hi I'm relatively new to the group. I'm enjoying it

> immensely so far; a

> very lively group. I really appreciate all of the

> info and quick responses.

> >

> >I'm interested in making a sprouted wheat bread

> that is completely

> flourless. My favorite store-bought bread is made by

> a company called Food

> For Life, and it is a delicious bread that contains

> absolutely no flour.

> It's 100 % sprouts. I don't even know where to begin

> to try and duplicate

> it. I'd appreciate any 100% sprouted bread recipes

> with no flour.

> >

> >Thanks! near Hustler, Wisconsin

> >

> >

> >[Non-text portions of this message have been

> removed]

> >

> >

> >

[Guest guest]

There is a new coookbook by a young restaurateur-chef no that gives

lots of recipes for sprout and raw food stuff. I just got it and skimmed

it but it looks like a load of good ideas about what to do with sprouts.

TeeJay

[Guest guest]

To add to the wheat berry sprout grinding for bread: The Essene method

seems to be the use of a mortar and pestle. I've made wheat sprout bread

using only mortar ground wheat berries shaped into cakes and baked in a

solar oven(a glass cover over the pan only). It worked fine. I like

handmade stuff!

TeeJay

[Guest guest]

Hi,

you need a food processor to make this one (so I'm

still waiting to try it) but on our group's site

(.com) there's an Essene bread recipe. I

tried to make it once using my hands instead.

Although the result wasn't bread, sprouted wheat

berries that have been mashed into a crude paste and

heated at a temp of around 100 degrees is very very

sweet and tasty. So if the chunky bread I made was

mouth watering then the finely blended bread must be

the best!

Peace, Zia

--- chica_chilena <sk8rluv@...> wrote:

> Hi,

>

> I was wondering if someone had a recipe for sprouted

> bread. I've

> heard great things about it... =)

>

> thanks!

>

> M

>

>

________________________________________________________________________________\

____

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[Guest guest]

I've tried the sprouted whole wheat bread recipe several times and

find it very good. I measure the water in my Ktec champ blender and add the

sprouted grains. Then I do wiz it up into a paste, even though the recipe says

lightly ground. I've had several complements on this bread.

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your chains set lightly upon you, and may posterity forget that ye were our

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Date: Wed, 21 Feb 2007 00:41:11 -0800 (PST)

Subject: Re: Sprouted Bread

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Hi,

you need a food processor to make this one (so I'm

still waiting to try it) but on our group's site

(.com) there's an Essene bread recipe. I

tried to make it once using my hands instead.

Although the result wasn't bread, sprouted wheat

berries that have been mashed into a crude paste and

heated at a temp of around 100 degrees is very very

sweet and tasty. So if the chunky bread I made was

mouth watering then the finely blended bread must be

the best!

Peace, Zia

--- chica_chilena <sk8rluv@...> wrote:

> Hi,

>

> I was wondering if someone had a recipe for sprouted

> bread. I've

> heard great things about it... =)

>

> thanks!

>

> M

>

>

__________________________________________________________

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[Guest guest]

Hi,

I'm a longtime lurker and occasional contributor

I have a question about sprouted breads like the Ezekiel breads. I assume these

are not allowed because the sprouts are wheat sprouts and other grain sprouts

(barley, millet), also has some yeast. Right? Or, is there a point in recovery

from candida that this bread is acceptable?

Thanks.

Ann

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