Manna Bread

"Today's modern mass-produced bread is a far cry from the original bread of the ancients, consisting of bleached and demineralized white flour,...hydrogenated vegetable oil, yeast or baking soda, lard or butter, and chemicalized table salt -all injurious to the health. While healthier whole-grain breads have been re-introduced into the mainstream market in the past few decades, they still cannot compare to essence or manna bread."

http://www.librarising.com/health/essenebread.html

 

This is what I have been reading mostly about. So I decided to try making my own manna bread after reading up on a few recipes online. Here's what I came up with:

• 2 cups of wheat berries, soak overnight and for 2-3 days sprout them by rinsing 3 times in the day until the sprout is about the length of the grain, (no longer or it will start to taste 'grassy'). 
• Place in a food processor until you get a smooth sticky paste. You can also incorporate spices, nuts and seeds, salt, dried fruit. Whatever you'd like at this point.
• Put in the oven at 225 degrees F for 2-3 hours, depending on how moist you want it.

I put pumpkin and flax seeds on top of my manna bread. Now that I have tried a basic recipe of just wheat, I think I will incorporate more sprouted grains and more flavor with salt and spices, as well as dehydrate for only 2 hours so it's a little moist. Sprouted grains are super good for you. Did you know that wheat berries ground up into flour has no vitamin C in it, but if sprouted you can get 2% of your daily amount per serving? I am excited about the endless possibilities to this simple ancient bread recipe and hope you venture to try it as well!

Photos by: yours truly