Essence Sprouted Bread

"EAT your FOOD as your MEDICINE or else you have to EAT your MEDICINE as your FOOD."

Sprouted essence bread is an ancient recipe from biblical times, cherished for its medicinal benefits and used to aid recovery among the frail, anemic, and those suffering from illness. Traditionally, this bread was cooked over an open rock at sunrise, taking advantage of the natural heat, and was perfectly done by evening.

In the Middle East, the searing daytime heat and the dramatic coolness of clear nights made the daily preparation of this bread a nourishing ritual. Once you try it, no other bread will satisfy you the same way.

Unlike conventional bread, sprouted wheat bread—when prepared precisely—offers a dessert-like, moist, and luscious taste. I once produced 20 to 30 small buns of this sprouted wheat bread three times a week for a natural organic food store, and it became a favorite among customers.

We must have deep appreciation for essence sprouted bread to endure its lengthy preparation. The process involves soaking the berries, sprouting them, crushing or grinding them, and finally baking for 3 hours at a low temperature. This slow baking technique is one of the few that preserves the bread's unique qualities.

To retain the naturally forming sweetness, live enzymes, and the rich, moist texture, it is best to follow traditional methods. Although available in many natural food stores, using modern techniques where appropriate is more convenient. Baking at a low oven temperature of 200°F (93°C) or below yields optimal quality.

After three years of perfecting this art, I have learned the many nuances of making this bread—a practice that historically provided healing benefits to the weak, elderly, and infirm.