This may be a silly question..

[Stephania1186]

Is there any recipe out there for making bread that does not involve cooking? After searching I assume one has to at least heat the bread on a griddle..

..I also do not have a dehydrator and lack the finances to purchase one..

I am also on the hunt for an optimal nutrtion green smoothie and have interests in fasting for health.

Thank you! :o

[s'wheat]

this may sound redundant, although I know that if people don't search every thread they might miss something.

When I make bread, cookies or dough of anysort, I use my 'cache' of sprouted,dehydrated wheat. I pop it in the vita mix and the flour that comes out of it is already 'cooked' by nature during the sprouting process. It is just hard to mix, blend, add 'wet' wheat sprouts because they gum up every blade I've ever found. That's when I tried dehydrating them.

You mentioned that you don't have finances to purchase a dehydrator, although the big money item in this process is the Vita-mix. I have also used the Power Chopper and Magic Bullet (available at Target or Walgreens for about $59). I really like these little machines as you can make a smaller batch without having to worry about getting enough to make it over the top of the blade, although I've also found that they just don't last. (the record is now 1 year and it is getting on its last leg)

I wouldn't try this with a coffee grinder, wheat is just too hard for them. So, in answer to your question, yes, you can make bread that you just wouldn't believe is not 'cooked' although you do need tools to do it.

Amazing stuff!

[Shivananda]

Hi Stephanie,

Alissa has a whole chapter in her book about breads and crackers. That's a very good starting point.

Since I was MAJORLY into baking bread for many, many years (it was my first access point into the whole concept of "healthy" foods) this topic is of special interest to me. I just have to have something like a hearty wholegrain bread to make sammiches with from time to time or I get all "chewy texture" deprived. Alissa's Burger Bun recipe is good for this.

[sport]

These are 2 recepies that were posted here.
The following are 2 easy essene bread recipes with very satisfying results:
The first one looks long but it's just a lot of explaining that probably most people won't need - it is really easy and fast once you've tried it.
Such a Sunny Rye Bread
• 4* cups rye berries (soaked 8-12 hours, rinsed; sprouted 12-24 hours) [I sprout closer to 12 hours than to 24.]
• 2* cups sunflower seeds (soaked 8-12 hours, rinsed)
• 2-1/2 teaspoons ground caraway seeds
• 2-1/2 teaspoons ground dill seed
• 2 teaspoons vege-sal or Spike
*measurements of sprouted rye berries & soaked sunflower seeds are after they've been soaked and sprouted (rye berries) or soaked (sunflower seeds).
If you're a regular sprouter you'll easily be able to coordinate the sunflower seeds and the rye berries - I soak the rye berries for 8-12 hours, then rinse them, then leave them to sprout and at that point soak the sunflower seeds so that the sunflower seeds are soaking 8-12 hours while the rye berries are sprouting approx. 12 hours.
Preparation:
1. Put all ingredients in a bowl and stir to distribute spices.
2. Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing).
3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 medium-size loaves or 4-6 little loaves. The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting - a little like rye-sourdough.
Wheat Essene Bread with Raisins and Dates
• 2 cups sprouted wheat berries (with little tails - less than 1/4 inch long)
• 1/2 cup chopped dates
• 1/2 cup soaked raisins
Preparation:
1. Stir all ingredients together.
2. Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing).
3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 small loaves. The resulting bread is crunchy on outside, moist on inside and sweet.
I've been experimenting with essene breads for 4 years and have finally gotten the knack of it. I tried every recipe I came across and have come up with 2 easy favorites - a rye-sunflower and a wheat-raisin. Oat-sunflower is good too. The trick seems to be 1)getting the proportions right 2) really grinding the sprouted grains 3) dehydrating them at low, low temperatures - like 80 degrees max. If the recipes are not on the website, let me know and I will e-mail them to you.
The results will be like you described - a bit harder on outside, a bit sticky on inside - depending on temp and ability to really grind the stuff (the lower the temp, the less the difference between outside and inside ). Also I like to let mine kind of ferment a bit so the inside is sometimes like seed cheese.
Of course grains, complex recipes and dehydrating are controversial. However I think essene breads you sprout yourself and dehydrate in sun or low temp are still better for the body than 1)essene breads you buy in health food store (which I think must be cooked at 200 or something) and 2) "real" baked bread. ________________________________________