sprouted wheat

This Sprouted Grain Sourdough is healthy, delicious, and will seriously up your sandwich game.

Sprouted Grain Sourdough

250 g Bread Flour (2 cups)

250 g Sprouted Grain Flour (2 cups)

Grains

milk

g fed (active) starter (3/4 cup)

g course salt (1 Tbsp)

Sprouted wheat manna bread, also known as essene bread. Just two ingredients is all it takes to make this classic healthy sprouted bread. While this bread does take about three days to prep and make, it comes together with very little work. I’d recommend making a couple of loaves at a time and popping extra ones in the freezer once they’re cooked. Below I’ve included the ingredients to make a sweet loaf. If you’d rather have a savoury slice of toast, skip the raisins and cinnamon, and feel free to add spices, dried herbs, or chopped nuts once the mixture is pureed.

Sprouted Wheat Bread (Manna Bread)

wheat berries (or spelt or rye)

sea salt

raisins

cinnamon

Add the wheat berries to a large jar and fill it with water. Let them sit in the water overnight on the counter. The next day, drain the water and cover the top of the jar with cheesecloth or a milk nut bag. If you have a spouter, you can use that too. Just note that the wheat will double in size, so make sure you have a big jar.

Once the jar is covered with a breathable lid, rinse the sprouts again, and leave them in upside down in a dish to drain (at around a 45-degree angle). Give the sprouts a rinse twice a day with fresh water. Drain the excess water off each time and leave them to drain fully in the dish.

Sprouting

Around the second day the wheat should have sprouted (it can take a little longer depending on temperature) and the sprouts should be as long as the kernel. This is as long as you want the sprouts to get. Any longer than this the sprouts have the risk of tasting bitter and green. Try to keep an eye on them, they grow fast.

As soon as your seeds are as long as the grain, you can begin making the bread. If you don’t want to make bread ASAP, the sprouts can be stored in the fridge for a couple of days. They will continue to grow in the fridge, so keep an eye on them (I’d give them a day or two in there at max).

Checking Sprouts

Rinse the sprouts one last time and drain them well. Combine them in a food processor with the salt, raisins, and cinnamon. Puree the mixture until a coarse dough forms. I stop pureeing as soon as the dough begins to form a ball.

Grease your hands well and on a parchment-lined tray, form the dough into a loaf shape – around 12 cm wide and 22 cm long (or 5x9 inches) and around 4 cm tall (1 1/4- 1 1/2 in.). If you make it thicker than this, it might not dry out correctly.

Bake at 120°C (250°F) for three hours. Let the bread cool before slicing. Because of the lack of preservatives, this bread is best wrapped and stored in the fridge.

Making Bread

just tried baking it. it is delicious. the edges cooked really well. the middle is mushy. so I have put it back in the oven for a while longer. thanks Sophie. I baked similar bread many years ago. lost the recipe glad to find yours. I baked it on a stone last time. maybe I will try that again next time

What the frick? The phrase clean eating has nothing to do with women.

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Top 2 sprouted wheat recipes from across the web

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Sprouted Grain Sourdough

Sprouted Wheat Bread (Manna Bread)

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