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Friday, August 26, 2016

essene bread for the bread machine

Ingredients

  • Servings: 1
  • 1/2 cup sprouted wheat berries, ground
  • 3/4 cup buttermilk
  • 1 egg
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/3 teaspoon baking soda
  • 2 tablespoons vital wheat gluten
  • 2 1/4 cups whole wheat flour
  • 1 1/2 teaspoons active dry yeast

Recipe

    Preparation Time: 30 mins Cook Time: 3 hrs

    Ready Time: 11 hrs 20 mins

  • beginning several days before you hope to be eating this bread, rinse 1/2 cup raw wheat berries in cool water; drain. soak the berries with cool water in a large bowl. cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. the berries will soak up a considerable amount of water. drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light. rinse the berries about 3 times a day, and they will soon begin to sprout. in a couple of days the sprouts will reach their optimum length of about l/4 inch. drain the sprouts and grind them in a blender or food processor.
  • place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select whole wheat cycle and medium crust setting; press start.
  • if your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. if not, the bread may have a mushy consistency.

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