Essene Bread-Settlers Buns

Sprouted Bread is solid, sweet and moist. Its roots can be traced to the kitchens of the Essene, a network of spiritual communities that lived in Palestine, Egypt and nearby deserts from about 250 B.B. to about 100 A.D. It is true that one could live on bread alone if all bread was as nutritious as Essene Bread. Whether this recipe was handed down through generations to early Australian Settlers or whether they discovered it by accident, this recipe was baked by women of many nations who migrated to the goldfields. Sprouted Bread is often called "The Bread of Peace" & "Bread of The Blessed" because no creature suffered as a consequence of man's disregard for life.

Sprouted Bread

Ingredients:

  • 1 teaspoon caraway seeds

  • 2 cups whole wheat grains

  • 1/2 cup whole, top quality lentils/spelt berries or corn kernels

  • 1 tablespoon white vinegar

  • Glass jars or a sprouting container.

Method:

  1. In open glass jars soak wheat and lentils/spelt or corn in water, making certain they are covered by at least 12 centimetres, add vinegar. Cover with a cloth and leave stand on the bench-top undisturbed for 24 hours. Special sprouting containers are on the market.

  2. Pour the grains into a fine sieve over the sink, turn the tap on a low flow and rinse thoroughly under running water;

  3. Return the grains to the bottles or to a sprouting container (bought at kitchen-ware or health food shops), cover and stand container/s in a dark, warmish place for about a day or until they have just sprouted. Do not allow sprouts to grow long because the mix will be too wet.

  4. Rinse grains in clean water and put in a sieve to drain;

  5. Check the grains, they should be soft, and the sprouts just starting.

  6. Remove any un-sprouted or discoloured grains;

  7. Add caraway seeds and process them all till pulped. fashion into bun-sized balls, place on a lined baking tray, flatten slightly with the palm of your hand;

  8. Bake in a very slow oven till skewer or toothpick comes out clean.

One should eat Sprouted bread in very thin slices, with or without topping.

Variations:

  1. This recipe is also great formed into a single loaf;

  2. Omit caraway seeds but add a cup of seeded, finely chopped dates, dried apricots finely chopped or pecan pieces after mincing the sprouts.

  3. Sprout seeds of wheat with wheat, corn, rye, barley, or other grain.

  4. Leave pulped grain in the refrigerator overnight, then stir in (after it has frothed) 1/4 cup warm which has 1 teaspoon brown sugar and 1 dessert-spoon dry yeast. Fashion into a loaf, leave till it rises, bake in a very slow oven till the skewer comes out clean.

Veggie Burgers:

Follow Sprouted Bread recipe. After the sprouts have been processed, add grated and mashed veggies, fashion into flattened balls, dip in cornflour and deep fry.

“My perspective of veganism was most affected by learning that the most veal calf is a by-product of dairying and that in essence there is a slice of veal in every glass of what I had thought was an innocuous white liquid - milk.” ~ Rynn Berry, (January 31, 1945 – January 9, 2014) was an American author on vegetarianism and veganism, as well as a pioneer in the animal rights and vegan movements