noobiechickenlady
Almost Self-Reliant
Here is the best sounding recipe I've found, is this a good one? Do you have a favorite recipe?
Measure the desired amount of berries. 1 cup berries gives you about 2 cups of dough.
Soak berries overnight in the sprouting container, using twice the berries' volume of water.
In the morning, drain off the soaking water through the breathable tops. (Pour the water on your plants. They love the nutrients.)
Place the jar in a dark place, and rinse with cool water twice each day. (Yes, I take my jar to the office with me!) Drain thoroughly. This helps make the sprouts less prone to spoilage. Occasionally, shake the jar vigorously to keep the roots from matting together into a solid, unmanageable clump. Sprouts are ready when the sprout "hairs" are about twice as long as the berry -- usually 2-1/2 to 3 days after soaking -- and have a mild, sweet taste. Skip the last rinse before grinding so the berries won't be too moist.
To make your dough, take the sprouts when they have reached the right length, and put them through the grinder. (Oiling the grinder parts before use helps prevent sticking.) The result should be a juicy, sticky dough that is mottled light and dark in color; the consistency is similar to raw hamburger. The dough is ready to use as soon as it emerges from the grinder. If you can't continue at that point, wrap the dough tightly with food wrap and refrigerate. Also, if you are going to add nuts or fruit to the dough, now's the time. Soaking dried fruit first (20-30 minutes in hot water) will give the fruit a pleasing, juicy texture. To shape the loaves, wet your hands well and take a quantity of dough; one large handful will make a nice roll, while a big, two-handed scoop will give you a loaf. Work the dough briefly with your hands to produce a smooth surface and to insure that there are no air pockets inside. No kneading is required. Shape into round loaves with slightly flattened tops. Re-wet your hands (and working surface, if necessary) before handling each new loaf. Place on a lightly oiled cookie sheet. These are now ready to bake. To bake Essene bread, place in a 200-275 F degree oven for about 2-3 hours (less for rolls), until the outside is firm and the bottom, though not hard, is firm enough to spring back after a gentle prod with the thumb. The inside will be quite soft -- a firmer texture develops as it cools. Essene can actually be baked at a wide variety of temperatures, from as low as 120 degrees for 8-10 hours up to 300 degrees. Bear in mind that if you bake the loaves too long, they will tend to dry out on the inside. Also, baking at too high a temperature will tend to overcook the outside of the loaves. And both of these probably cause excessive loss of nutrients. To help prevent drying out, some bakeries spray the loaves with water both before and during baking. For storage, let the loaves cool on a wire rack after removing from the oven (try not to eat it all while still warm!) When completely cold, store in sealed plastic bags. If you're going to eat your Essene bread within 3-4 days, keep it out of the refrigerator as it will stay moister that way. Otherwise, refrigerate: it will keep up to 4 weeks. Essene bread can also be frozen.
Measure the desired amount of berries. 1 cup berries gives you about 2 cups of dough.
Soak berries overnight in the sprouting container, using twice the berries' volume of water.
In the morning, drain off the soaking water through the breathable tops. (Pour the water on your plants. They love the nutrients.)
Place the jar in a dark place, and rinse with cool water twice each day. (Yes, I take my jar to the office with me!) Drain thoroughly. This helps make the sprouts less prone to spoilage. Occasionally, shake the jar vigorously to keep the roots from matting together into a solid, unmanageable clump. Sprouts are ready when the sprout "hairs" are about twice as long as the berry -- usually 2-1/2 to 3 days after soaking -- and have a mild, sweet taste. Skip the last rinse before grinding so the berries won't be too moist.
To make your dough, take the sprouts when they have reached the right length, and put them through the grinder. (Oiling the grinder parts before use helps prevent sticking.) The result should be a juicy, sticky dough that is mottled light and dark in color; the consistency is similar to raw hamburger. The dough is ready to use as soon as it emerges from the grinder. If you can't continue at that point, wrap the dough tightly with food wrap and refrigerate. Also, if you are going to add nuts or fruit to the dough, now's the time. Soaking dried fruit first (20-30 minutes in hot water) will give the fruit a pleasing, juicy texture. To shape the loaves, wet your hands well and take a quantity of dough; one large handful will make a nice roll, while a big, two-handed scoop will give you a loaf. Work the dough briefly with your hands to produce a smooth surface and to insure that there are no air pockets inside. No kneading is required. Shape into round loaves with slightly flattened tops. Re-wet your hands (and working surface, if necessary) before handling each new loaf. Place on a lightly oiled cookie sheet. These are now ready to bake. To bake Essene bread, place in a 200-275 F degree oven for about 2-3 hours (less for rolls), until the outside is firm and the bottom, though not hard, is firm enough to spring back after a gentle prod with the thumb. The inside will be quite soft -- a firmer texture develops as it cools. Essene can actually be baked at a wide variety of temperatures, from as low as 120 degrees for 8-10 hours up to 300 degrees. Bear in mind that if you bake the loaves too long, they will tend to dry out on the inside. Also, baking at too high a temperature will tend to overcook the outside of the loaves. And both of these probably cause excessive loss of nutrients. To help prevent drying out, some bakeries spray the loaves with water both before and during baking. For storage, let the loaves cool on a wire rack after removing from the oven (try not to eat it all while still warm!) When completely cold, store in sealed plastic bags. If you're going to eat your Essene bread within 3-4 days, keep it out of the refrigerator as it will stay moister that way. Otherwise, refrigerate: it will keep up to 4 weeks. Essene bread can also be frozen.
