Tag Archives: Sprouted bread

Oven baked manna bread

After my first baking attempt with sprouted grains (in the crock pot), I realized this wasn’t very practical, since you can only cook one small dinner sized roll at a time. I did a little more research and looked for some guidance as to how to bake sprouted grain bread in the oven. I realized that the type of bread this would be is called “Essene” or “manna” bread.

According to mannabread.com

“Manna bread, an unleavened “Essene bread” made from sprouted grains, contains no salt, added fat, or sweeteners. Traditionally, the Hebrew tribes in ancient Egypt made this Essene or ’sprouted bread’ by grinding berry roots between rocks or millstones.  The bread was then laid to bake on stones heated by fire or the scorching sun. The sprouted grains are simply crushed, formed into loaves, and baked at a low temperature, resulting in a soft, subtly sweet, moist, dense, and coarsly textured “bread”.”

The recipes I found called for 3 cups wheat berry sprouts, ground and pressed into a loaf pan, or alternately, a cookie sheet (either must be lined with parchment for release.) The temperatures ranged from 200-250 degrees F and the times from two and a half to up to five hours. So I cooked mine in the middle, at 225 degrees for about 3 and a half, maybe closer to 4 hours.

I only had 2 cups of wheat berry sprouts left, so I ground those up. After attempting to shape in some kind of loaf, I figured I’d just go with like a mini flatbread or “crisp” set up. My thoughts were for little open faced sandwiches perhaps?

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It wasn’t until AFTER I took them out of the oven that the light bulb went off – COOKIES! This is totally the base for a delicious sprouted grain cookie! Mind blown. Anyway…

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The taste was exactly the same as the one made in the crock pot, only I did like the thinner aspect of this set up rather than the dinner roll style bread that was cooked in the crock pot. I ate one piece of this flatbread style manna bread with a little bit of Earth Balance (cheat – but it was soo good.)

So hmm… cookies? Crisps? I really want my dehydrator to come so I can start experimenting with these ideas, but keeping the food under a certain temperature to preserve all the nutrients instead of heating it above and ruining the integrity of the nutrients. I really think that’s the direction I’m headed! Eeeeee!

 

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