Sprouted Wheat FlatbreadSubmitted by: KRAVMAGAGIRL
IntroductionA recipe for baked crispbread using sprouted wheatberries. I'm sure you could use Rye, too! A recipe for baked crispbread using sprouted wheatberries. I'm sure you could use Rye, too!
3 cups wheat berries
1/4 c. raw honey (opt)
(the original Staff of Life)
Use only fresh, organic ingredients. Don't skimp on this. Purchase organic, whole wheat berries and soak 3 cups (not flour) in water for at least 8 hours. It's best to do this over night. Soak them in a large stainless steel or ceramic bowl. In the morning, drain and discard the soak water. Rinse the soaked berries a couple of times again and drain well. Spread the berries out as best you can in the bowl, cover with a clean cloth and let it sit in a warm place. The berries will soon start to sprout. If they don't, throw them away and locate another source. Down here in Louisiana (especially in the summer), the berries sprout in about 10 hours. During the winter it usually takes about 24 hours. It might take 48 hours in Canada, I don't know. But you have to watch the wheat and you have to rinse it with clean water a couple of times a day. And as soon as it is ready you have to bake it right then. If you don't catch it at the right time you will soon discover what living food is. Instead of sprouted wheat, you'll have baby grass and it won't make sweet, tasty bread. When the sprouts are ready, you will see the tiny root poking out of the seed. As soon as it is about 1/16" or 1/8" long, it is ready for the next step.
When the wheat sprouts are ready, rinse them one more time with clean water and drain. Place them in a Cuisinart food processor. (You need a strong food processor like the Cuisinart. It has a strong motor and you need that because you want the dough to "chase itself around". Process the berries well. Scrape the sides of the food processor if you have to, but blend the mixture well until it forms a sticky dough ball. If you want to make a sweeter bread, add 1/4 cup of raw honey and 1 teaspoon of Celtic salt. This is optional of course, but you may want to try it with these additions the first time, especially for kids. Traditionally, Essene Flat Bread contained only sprouted wheat and nothing else. During the sprouting process, the starch is converted into simple sugars which makes a sweet tasting dough. This kind of bread metabolizes slowly and helps you feel satisfied on less; it also improves digestion and elimination. This is quite an improvement over refined flours which produce complex carbohydrates that can elevate blood sugar levels.
Preheat your oven to 325 degrees F. Now spread the dough out onto a non-stick baking pan, such as T-FAL or some similar type of pan. Get a good non-stick (11" x 17" x 1") pan. That is the size of the 'Wilton' brand non-stick pan we use that we got from Wal-Mart. The three cups of sprouted wheat dough fits perfectly in this size pan, spread to 1/4 inch thickness. Don't use aluminum. It will stick terribly and you'd have to use oil, and there is nothing worse for your health than heated oils.
Spread the dough to about 1/4 inches thick and bake it for no longer than 35 minutes at 325 degrees. When you place the pan in the preheated oven you may want to steam the oven with a little water and then shut the oven door right away. Don't keep peeking at it, but do turn the pan at least once during the process to help the bread bake evenly.
Allow it to cool and set for several minutes before scoring the bread into 2"x2" squares. Remove the squares from the pan and store them in a plastic bag. Do not refrigerate! That will only make it stale really quickly. It can, however, be frozen.
Number of Servings: 20
Recipe submitted by SparkPeople user PESCETARIAN.