Essene Bread Recipe

Sprouted wheat berries: Whole wheat grains that have been soaked and allowed to sprout, enhancing their nutritional profile and digestibility.

Raisins: Dried grapes that add natural sweetness and moisture to the bread.

When processing the sprouted wheat berries in a food processor, make sure to pulse intermittently to avoid overheating the machine and to achieve a more even texture. This will help the dough form properly without becoming too sticky or too dry.

• sprouted wheat berries - Substitute with sprouted spelt berries: Spelt has a similar nutty flavor and texture, making it a great alternative for wheat berries.

• sprouted wheat berries - Substitute with sprouted rye berries: Rye berries offer a slightly different flavor profile but still provide the chewy texture needed for the bread.

• raisins - Substitute with dried cranberries: Dried cranberries add a similar sweetness and chewiness to the bread.

• raisins - Substitute with dried currants: Currants are smaller but pack a similar sweet punch, making them a good alternative to raisins.

• Allow the Essene bread to cool completely before storing. This ensures that any residual moisture evaporates, preventing mold growth.
• Wrap the loaf tightly in parchment paper or wax paper. This helps to maintain its moisture and texture.
• Place the wrapped loaf in an airtight container or a resealable plastic bag. This will keep the bread fresh and prevent it from absorbing any unwanted odors from the fridge.
• Store the bread in the refrigerator if you plan to consume it within a week. The cool temperature will help preserve its freshness.
• For longer storage, consider freezing the bread. Slice the loaf before freezing, so you can easily thaw individual slices as needed.
• To freeze, wrap each slice in plastic wrap or place parchment paper between slices to prevent them from sticking together.
• Place the wrapped slices in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to eat, thaw slices at room temperature or warm them in a toaster oven for a few minutes. This will bring back the bread's delightful texture and flavor.
• Avoid microwaving the bread, as it can make it rubbery and diminish its natural taste.
• If you notice any signs of mold or off smells, discard the bread immediately to ensure food safety.

• Preheat your oven to 300°F. Wrap the Essene bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and warm for about 10-15 minutes. This method ensures the bread remains moist and flavorful.

• For a quicker option, use a toaster oven. Set it to a low temperature, around 275°F. Place the Essene bread directly on the rack or on a small baking tray. Heat for 5-7 minutes, checking frequently to avoid over-drying.

• If you prefer a microwave, wrap the Essene bread in a damp paper towel. Microwave on medium power for 20-30 seconds. This method helps retain moisture, but be cautious not to overheat, as it can make the bread chewy.

• For a more rustic approach, use a stovetop skillet. Heat a non-stick skillet over low heat. Place the Essene bread in the skillet and cover with a lid. Warm each side for about 2-3 minutes. This method can give the bread a slightly crispy exterior while keeping the inside soft.

• If you have a steam oven, this is an excellent method to reheat Essene bread. Set the steam oven to 212°F (100°C) and steam the bread for 5-7 minutes. This method ensures the bread remains moist and fresh.

• For those with an air fryer, preheat it to 300°F. Place the Essene bread in the basket and heat for 3-5 minutes. This method can give a nice, slightly crispy texture to the exterior while keeping the inside soft.

• Lastly, if you have a dehydrator, you can reheat the Essene bread at 115°F for about 30 minutes. This method is gentle and helps maintain the bread’s original texture and flavor.

• Food processor: Used to process the sprouted wheat berries until a dough forms.

• Mixing bowl: Used to mix the processed wheat berry dough with the raisins.

• Dehydrator: Used to dehydrate the shaped dough at 115°F until firm.

• Spatula: Used to scrape down the sides of the food processor and to help mix the dough.

• Measuring cups: Used to measure out the 2 cups of sprouted wheat berries and 1 cup of raisins.

• Parchment paper: Optional, but can be used to line the dehydrator tray to prevent sticking.

• Dehydrator tray: The tray where you place the shaped dough for dehydrating.

Use pre-sprouted wheat berries: Purchase pre-sprouted wheat berries to skip the sprouting process and save time.

Batch processing: Process larger quantities of sprouted wheat berries and raisins at once, then freeze portions for future use.

Quick mix-in: Use a stand mixer to quickly and evenly incorporate the raisins into the dough.

Shape efficiently: Shape the dough into multiple smaller loaves to reduce dehydration time.

Dehydrator prep: Preheat your dehydrator to 115°F before placing the dough inside to ensure even and faster dehydration.