Guest guest Posted May 13, 2001 Report Share Posted May 13, 2001 Thanks Cheryl for reporting your experience and I've been making Essene bread according to this recipe for quite a while. Although it tasted quite good I'm not satisfied for the following reasons: - first it doesn't raise. It remains too flat it becomes too hard as it dries quikly. Here in Europe (Belgium, France) you can buy a bread which doesn't contain sourdough or yeast. Yet it is well raised and the bread is soft. I wonder how they get it so nice ?. - the taste becomes too sour after a day or two - the color changes and it becomes white to grey inside I'm sure that there is a technique to get it right but I will have to ponder over this a bit more. I think I should grin the sprouted grains neither mash them but use something light just enough to open up the grains not more. Then there must be attention paid to dehydratation. I guess you have to remove some of the water before you bake the bread at low temperature. I would appreciate if anyone has got the same concern as me about making an Essene bread that looks like the commercial ones. In the States (I guess California) you have some good brands too. Roelof --- Cheryl <cheryl@...> a écrit : > > ----- Original Message ----- > From: " Roelof Fransen " <roeloffransen@...> > > The other type of bread I eat is Essene bread. > Does > > anyone has experience with making his own ?. > > I have made it -- it is wonderful! Very easy to > make. Just sprout the > wheat berries. Then I run them through a champion > juicer to grind them up. > Next I may add in some raisins and nuts or > what-have-you, form into round > loaves and bake at a low temperature (200 - 250 > degrees) and until it is dry > on the outside. You can eat it right away or wrap > it up for a day or two > until the outside of it softens somewhat. It is > rather like a cake and > naturally sweet so can be used as a dessert. My > kids love it. > > Cheryl G. > > ===== Roelof FRANSENDPCi Project HerculesAB+3 1258/End-User Automation Tel 02/228 04 88 ___________________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2001 Report Share Posted May 13, 2001 Oh, OH I would be interested in recipees from these places that make breads that are nice and light without yeast...If you ever find out share please! a Augustine "God doesn't call the qualified, he qualifies the called." ----- Original Message ----- From: Roelof Fransen Sent: Sunday, May 13, 2001 4:53 AM Subject: Re: Bread (Essene) Thanks Cheryl for reporting your experience and I'vebeen making Essene bread according to this recipe forquite a while. Although it tasted quite good I'm notsatisfied for the following reasons:- first it doesn't raise. It remains too flat itbecomes too hard as it dries quikly. Here in Europe(Belgium, France) you can buy a bread which doesn'tcontain sourdough or yeast. Yet it is well raised andthe bread is soft. I wonder how they get it so nice ?.- the taste becomes too sour after a day or two- the color changes and it becomes white to greyinsideI'm sure that there is a technique to get it right butI will have to ponder over this a bit more.I think I should grin the sprouted grains neither mashthem but use something light just enough to open upthe grains not more.Then there must be attention paid to dehydratation. Iguess you have to remove some of the water before youbake the bread at low temperature.I would appreciate if anyone has got the same concernas me about making an Essene bread that looks like thecommercial ones. In the States (I guess California)you have some good brands too.Roelof--- Cheryl <cheryl@...> a écrit : > > ----- Original Message -----> From: "Roelof Fransen" <roeloffransen@...>> > The other type of bread I eat is Essene bread.> Does> > anyone has experience with making his own ?.> > I have made it -- it is wonderful! Very easy to> make. Just sprout the> wheat berries. Then I run them through a champion> juicer to grind them up.> Next I may add in some raisins and nuts or> what-have-you, form into round> loaves and bake at a low temperature (200 - 250> degrees) and until it is dry> on the outside. You can eat it right away or wrap> it up for a day or two> until the outside of it softens somewhat. It is> rather like a cake and> naturally sweet so can be used as a dessert. My> kids love it.> > Cheryl G.> > =====Roelof FRANSENDPCi Project HerculesAB+3 1258/End-User Automation Tel 02/228 04 88___________________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2001 Report Share Posted May 14, 2001 a, it will need some more research on my side but I will keep you informed because I'm motivated to find. Actually I've given up eating any other bread than Essene bread and from time to time, chapatis (I love them). And I feel great doing so. Of course this is only my personal experience and it's valid at the moment. I will see how it works out in the fire test of time :-) Roelof --- a Augustine <augustines@...> a écrit : > Oh, OH I would be interested in recipees from these > places that make breads that are nice and light > without yeast...If you ever find out share please! > > a Augustine > > " God doesn't call the qualified, he qualifies the > called. " > ----- Original Message ----- > From: Roelof Fransen > > Sent: Sunday, May 13, 2001 4:53 AM > Subject: Re: Bread (Essene) > > > Thanks Cheryl for reporting your experience and > I've > been making Essene bread according to this recipe > for > quite a while. ===== Roelof FRANSENDPCi Project HerculesAB+3 1258/End-User Automation Tel 02/228 04 88 ___________________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2001 Report Share Posted May 16, 2001 Would you mind sharing your recipes for these two breads?? I tried looking them up on the web site that was shared and it keeps giving me errors that it cannot find the page!!! I know making flat breads is not too difficult, it is basically water, salt and flour...just would love to see the difference in the Essene bread and the Chapatis that you are talking about. I made some sort of flat bread the other day...If you can call it that. I mixed flour, salt, villi and oregano together, then topped with cheese and baked. My family loved this. Do I have the right idea here?!? a Augustine "God doesn't call the qualified, he qualifies the called." ----- Original Message ----- From: Roelof Fransen Sent: Monday, May 14, 2001 3:32 PM Subject: Re: Bread (Essene) a, it will need some more research on my side butI will keep you informed because I'm motivated tofind.Actually I've given up eating any other bread thanEssene bread and from time to time, chapatis (I lovethem). And I feel great doing so. Of course this isonly my personal experience and it's valid at themoment. I will see how it works out in the fire testof time :-)Roelof--- a Augustine <augustines@...> a écrit :> Oh, OH I would be interested in recipees from these> places that make breads that are nice and light> without yeast...If you ever find out share please!> > a Augustine> > "God doesn't call the qualified, he qualifies the> called."> ----- Original Message ----- > From: Roelof Fransen > > Sent: Sunday, May 13, 2001 4:53 AM> Subject: Re: Bread (Essene)> > > Thanks Cheryl for reporting your experience and> I've> been making Essene bread according to this recipe> for> quite a while. =====Roelof FRANSENDPCi Project HerculesAB+3 1258/End-User Automation Tel 02/228 04 88___________________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2001 Report Share Posted May 16, 2001 Did you soak the flour overnight in the viili? I tried soaking flour overnight in viili with the intent of making pancakes the next morning. Then wouldn't you know, I forgot to make them and discovered the soaking concoction the next day! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2001 Report Share Posted May 20, 2001 a, I'm taking some more time at the moment to process the different threads that I'm following up on various groups. Yes, making chapatis is just that simple. To have them nice I of course another but you can experiment a lot here since there is not much involved that you could completly spoil. I tried for example to use something else than water to mix with the flour : 1/2 water kefir (or alt. 1/2 milk kefir) + 1/2 water. Another parameter on which I'm doing a lot of adjustment is the among of time you leave the dough to raise a little (from 1 hour to 6 hours or more ?). Essene bread joins the raw food section. It's backed but at low t° (60 °C max). I can't provide any reliable info on my experimentation up to now. I still have to go on a little more futher. Speaking about kefir, I for sure would recommend using it everywhere instead of milk. Use raw milk of course but please do not drink it !. Kefir has superior qualities and benefits over milk. Roelof (in a spirit to help) --- a Augustine <augustines@...> a écrit : > Would you mind sharing your recipes for these two > breads?? I tried looking them up on the web site > that was shared and it keeps giving me errors that > it cannot find the page!!! > > I know making flat breads is not too difficult, it > is basically water, salt and flour...just would love > to see the difference in the Essene bread and the > Chapatis that you are talking about. > > I made some sort of flat bread the other day...If > you can call it that. I mixed flour, salt, villi and > oregano together, then topped with cheese and baked. > My family loved this. Do I have the right idea > here?!? > > > a Augustine > > " God doesn't call the qualified, he qualifies the > called. " > ----- Original Message ----- > From: Roelof Fransen > > Sent: Monday, May 14, 2001 3:32 PM > Subject: Re: Bread (Essene) > > > a, it will need some more research on my side > but > I will keep you informed because I'm motivated to > find. > Actually I've given up eating any other bread than > Essene bread and from time to time, chapatis (I > love > them). And I feel great doing so. Of course this > is > only my personal experience and it's valid at the > moment. I will see how it works out in the fire > test > of time :-) > > Roelof > > --- a Augustine <augustines@...> a > écrit : > > Oh, OH I would be interested in recipees from > these > > places that make breads that are nice and light > > without yeast...If you ever find out share > please! > > > > a Augustine > > > > " God doesn't call the qualified, he qualifies > the > > called. " > > ----- Original Message ----- > > From: Roelof Fransen > > > > Sent: Sunday, May 13, 2001 4:53 AM > > Subject: Re: Bread (Essene) > > > > > > Thanks Cheryl for reporting your experience > and > > I've > > been making Essene bread according to this > recipe > > for > > quite a while. > > > ===== > Roelof FRANSENDPCi Project HerculesAB+3 > 1258/End-User Automation Tel 02/228 04 88 > > > ___________________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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