Essene Bread Recipe

Sprouted wheat berries: Whole wheat kernels that have been soaked and allowed to germinate, providing enhanced nutritional value and easier digestion.

When processing the sprouted wheat berries in a food processor, make sure to pulse intermittently rather than running it continuously. This helps to achieve a more even dough consistency and prevents the machine from overheating.

• sprouted wheat berries - Substitute with sprouted spelt berries: Spelt is an ancient grain similar to wheat and has a slightly nuttier flavor, making it a good alternative.

• sprouted wheat berries - Substitute with sprouted rye berries: Rye has a denser texture and a slightly tangy flavor, which can add a unique twist to the bread.

• sprouted wheat berries - Substitute with sprouted barley: Barley has a chewy texture and a mild, sweet flavor, which can complement the bread's natural sweetness.

• sprouted wheat berries - Substitute with sprouted quinoa: Quinoa is a gluten-free option with a slightly nutty flavor and a lighter texture, suitable for those avoiding gluten.

• Allow the Essene bread to cool completely before storing. This prevents condensation and keeps the bread from becoming soggy.
• Wrap each loaf or patty individually in parchment paper or wax paper. This helps maintain its moisture and prevents sticking.
• Place the wrapped loaves in an airtight container or zip-top bag. Ensure you remove as much air as possible to prolong freshness.
• Store the container in a cool, dry place if you plan to consume the bread within a few days. For longer storage, place the container in the refrigerator.
• For freezing, place the wrapped loaves in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the Essene bread in the refrigerator overnight or at room temperature for a few hours.
• To refresh the texture, warm the bread slightly in a dehydrator or oven set to a low temperature for a few minutes before serving.

• Preheat your oven to 250°F (120°C). Place the Essene bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.

• Use a toaster oven set to a low temperature. Place the Essene bread directly on the rack or on a small baking tray. Toast for 5-10 minutes, checking frequently to ensure it doesn't become too dry.

• For a quick reheat, use a microwave. Wrap the Essene bread in a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check the bread and add more time if necessary, but be cautious not to overheat.

• If you have a steamer, place the Essene bread in a steaming basket over boiling water. Cover and steam for about 5 minutes. This method helps to keep the bread moist and soft.

• For a stovetop method, heat a non-stick skillet over low heat. Place the Essene bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can give the bread a slightly crispy exterior while keeping the inside soft.

• Bowl: Used to soak the wheat berries in water for 12 hours.

• Colander: Essential for draining and rinsing the wheat berries.

• Food processor: Necessary for processing the sprouted wheat berries into a dough.

• Dehydrator: Used to dehydrate the shaped dough at 115°F (46°C) for about 2 hours.

• Spatula: Helpful for scraping down the sides of the food processor and shaping the dough.

• Tray: Needed to place the shaped dough loaves or patties in the dehydrator.

Pre-soak the wheat berries: Soak the wheat berries overnight to save time the next day.

Use a sprouting jar: A sprouting jar with a mesh lid makes rinsing and draining the wheat berries quicker and easier.

Batch process: Sprout a larger quantity of wheat berries and freeze the extra dough for future use.

Dehydrate efficiently: Use a food dehydrator with multiple trays to dehydrate several loaves at once.

Monitor dehydration: Check the bread periodically to avoid over-drying, which can save time on adjustments.