Essene bread is another recipe from an old food storage cookbook. It sounds weird but tastes really good. I think it’s important to learn every way possible to cook with wheat if you are storing it for 30+ years. Variety makes life so much better and tastier.
Sprout the wheat berries until the sprouts are as long as the kernels:
2 c. wheat berries
Grind the sprouts and mix in the salt:
1/2 t. salt
Form the mixture into a thin disk. Dehydrate the disk until it’s crisp around the edges and flexible. (You can use an oven, but it’s a little harder. Use a preheated baking stone and cook on the lowest temperature that your oven will go.) Either method will take a few hours, but check every 30 minutes to see how the bread is doing. It won’t burn, but it will continue to get more dry and crunchy.
This tastes NOTHING like the bread I’ve been eating my whole life. It’s crisp, almost like a cracker, and very flavorful considering that it’s only two ingredients.
Customize your Essene bread by adding any of these things: 1-2 c. finely chopped veggies; 1-2 T. poppy, dill, or sesame seed; 1/2 c. dried fruit
Essene Bread (Wheat Sprout Bread)
- food processor
- 2 cups wheat berries
- 1/2 teaspoon salt
- Sprout the wheat berries until the sprouts are as long as the kernels.2 cups wheat berries
- Grind the sprouts in the food processor with the salt.1/2 teaspoon salt
- Form the mixture into a thin disk. Dehydrate the disk until it’s crisp around the edges and flexible.