Essene Bread Raw Sprouted Bread
Discover the wholesome, ancient art of breadmaking with this Essene Bread Raw Sprouted Bread recipe—a nutrient-rich, vegan, and gluten-free staple rooted in simplicity and pure ingredients. Made from just two components—sprouted wheat berries and filtered water—this wholesome bread celebrates natural living by preserving the full spectrum of nutrients through low-temperature dehydrating or gentle oven drying. Perfect for raw food enthusiasts and those seeking a wholesome alternative to conventional breads, the chewy, slightly sweet loaf boasts vibrant flavors and a satisfying texture. With a preparation process that involves soaking and sprouting, this recipe transforms humble grains into a living superfood packed with enzymes and nutrients. Serve it with fresh fruit, nut butters, or avocado for a nourishing, energy-packed snack!
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Recipe Information
Ingredients
- 2 cups wheat berries
- 4 cups filtered water
Instructions
Rinse the wheat berries thoroughly under cold running water to remove any debris or dust.
Place the rinsed wheat berries in a large bowl and cover them with 4 cups of filtered water. Let them soak for 12 hours or overnight.
After soaking, drain the water and transfer the wheat berries to a sprouting jar or a fine mesh sieve. Cover the jar with a breathable mesh or towel and secure it with a rubber band.
Rinse and drain the wheat berries 2-3 times a day for 1-2 days, or until small sprouts appear (about 1/4 inch long). Keep the sprouts in a cool, dark place during this time.
Once the sprouts are ready, transfer them to a food processor or high-speed blender. Process the sprouted wheat berries until they form a sticky, dough-like consistency. You may need to scrape down the sides occasionally.
Shape the sprouted dough into a round or rectangular loaf, about 1 to 2 inches thick, on a dehydrator sheet or parchment paper.
Set your dehydrator to 115°F (46°C) and dehydrate the loaf for 4-6 hours on one side. Flip the bread over carefully and continue dehydrating for another 4-6 hours, or until the bread is firm but still slightly moist inside.
If using an oven, preheat it to the lowest possible setting and leave the door slightly ajar to prevent overheating. Bake the loaf for about 4 hours, flipping halfway through, monitoring closely for dehydration.
Once the bread is done, let it cool completely before slicing. Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 0.0 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2250 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
