RAW SPELT RECIPES

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ESSENE BREAD (RAW SPROUTED BREAD) RECIPE - FOOD.COM



Essene Bread (Raw Sprouted Bread) Recipe - Food.com image

I really enjoy essene bread. Its sprouted, not cooked like a regular loaf of bread. You can add dried organic fruits or organic herbs to this bread as you like. The possibilities are endless. This is a bread that still has all its enzymes working, this means it's basically a live food. You have to soak whatever berries you choose for your bread. These are found in most health food stores. The bread is dehydrated, not baked. I came up with this recipe for my DH and myself. We are eating more raw foods and this makes a satisfying meal. I made some pine nut cheese and will put this on the bread. It should be a delicious change from the usually baked products. NOTE: I didn't include the 2 day sprouting time in this recipe and the cooking time is actually the dehydrating time. If you do use wheat berries don't use the hard wheat berries, its not recommended. You can use other types of seeds in this. I used a mixture of sunflower and pumpkin that I soaked over night. Enzymes start to die at 106'F so avoid going above 100'F when drying this bread.

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 6 serving(s)

Number Of Ingredients 4

1 cup kamut berries (sprouted-you can use soft wheat berries if you wish)
1 cup spelt berries (sprouted-you can use oat groats or rye berries if you wish)
1 teaspoon rock sea salt (you can also use kelp flakes or Bragss Liquid Aminos)
1/4 cup flax seed (soak 15 minutes)

Steps:

  • SOAKING THE BERRIES:.
  • Soak whatever berries you choose for about 2 days in "filtered water".
  • **Please don't use tap water, it has too many chemicals in it and will spoil the water!**.
  • To soak the berries, get yourself a large mouth 6 cup glass mason jar with a mesh lid.
  • You need the mesh lid so the berries can breathe while they are soaking and the water won't go rancid.
  • Put the two cups of berries in the mason jar and cover with water, rinse to remove any dust.
  • Then put more filtered water into the jar with the berries and soak until evening. Pour the water off the berries through the mesh lid. Remove the lid and fill the jar back up with filtered water covering the berries completely.
  • Put the jar on a 45 degree angle making sure that the berries are still covered with the filtered water, but don't let the water or berries touch the lid of the jar.
  • Let them soak over night. In the morning, repeat the rinsing process.
  • Do this until you see little white tails appear at the end of the berries. This means they have sprouted. Usually the second day is when they appear.
  • Pour the water off your seeds you've soaked and set aside.
  • Using a powerful food processor, grind the berries until you get a thick doughy type of mixture. Add the seeds, seasoning or whatever you plan to put into the bread and pulse slowly just to mix.
  • You don't want these things to get chopped up too fine. If you add dried fruit it might be good to put them in the mixer fairly big before pulsing, that way they will chop a little smaller but still be recognizable.
  • Form the essene into a loaf, no more then 1 1/2 inches high. Put the essene on a flat plate on a piece of oiled parchment paper and dehydrate. Then, for the last few hours, flip the bread over and dry the other side.
  • The bread should be soft inside, but not mushy.
  • DEHYDRATING THE SPROUTED BREAD:.
  • "Do not cook the bread, keep the heat setting at about 80'F" The idea is to just form a crust around the bread, not to cook it. The Essene should be soft on the inside, but not mushy".
  • Now there are a few ways to dehydrate this bread. You can set it in your dehydrator on a dehydrator sheet for 10 hours at 80'F.
  • If you have a small convection toaster oven you can use that on a low setting.
  • You can set it in your oven on low as well. Make sure you leave the oven door ajar for about 8-10 hours.
  • This bread can be put out in the sun for 12 hours as well. Just make sure you put it under a mesh cover so the bugs won't eat it before you can.
  • You can use a crock pot as well. Unfortunately, mine is too hot and won't work, so make sure you know what temperature the low setting is if you decide to use this method.
  • Once the bread is done leave it out on the counter in a brown bag. Do not refrigerate. However, this is perishable, so eat it up as it can get moldy. If you don't plan on eating it right away freeze it.
  • Serve with your favourite spread or Raw Pine Nut Cheese.
  • Bon Appetit.

Nutrition Facts : Calories 135.4, FatContent 3.7, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 392, CarbohydrateContent 22.4, FiberContent 5, SugarContent 2.1, ProteinContent 5.5

SPELT BREAD RECIPE - FOOD.COM



Spelt Bread Recipe - Food.com image

This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 3 loaves

Number Of Ingredients 7

2 tablespoons yeast
3/4 cup warm water
2 2/3 cups warm water
1/4 cup honey
1 tablespoon salt
9 tablespoons oil
9 cups spelt flour

Steps:

  • In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
  • In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
  • Add half flour and yeast mixture.
  • Stir well.
  • Add remaining flour and knead for about 8 to 10 minutes.
  • Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
  • Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
  • Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
  • Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.

Nutrition Facts : Calories 472.6, FatContent 41.4, SaturatedFatContent 5.4, CholesterolContent 0, SodiumContent 2338.8, CarbohydrateContent 26.6, FiberContent 2.2, SugarContent 23.2, ProteinContent 3.3

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