I've try to find an easy manna bread recipe...

[Bethanie]

can anyone help me out with one?
Thanks
B.

[spicyfull]

I guess you tried the "SEARCH"............I have never maid it. Just Bumping it for you.

[raweater]

I'm not sure I understand, are you trying to find a recipe that uses the low temp cooked Manna breads sold in health food stores, or are you asking for a recipe to make a raw version of Manna breads?

RFRW does have a recipe that asks for the low temp cooked Manna bread. And juliano does have recipes of breads that are very similar to manna breads but raw.

[Bethanie]

Yes, i'm trying to make the manna bread that they sell in the health food store that i thought was raw but was not.
Can anyone please help me:( i did stop buying it because it was not raw.
Thanks
B.

[Morn]

I don't have a recipe for manna bread but I love this bread recipe! Simply the best I have tried. I use it also as a base for my raw pizza crust as well.

http://therawchef.blogs.com/russell_james/2006/03/the_best_thing_.html

[SissyLoo]

the BEST recipes I have seen are:

2 c wheat berries (organic is best)

Sprout wheat until the sprouts are only 1/2 inch or shorter. If they grow longer than that, the final loaf will be too "green" flavored. It takes about 24 to 48 hours for the sprouts to reach 1/2 inch in length. Grind the sprouted wheat. You will end up with a rubbery glob. Form into an oval shaped loaf and bake in a shallow dish at 250 to 275 degrees (F) for about 1.5 to 2 hours, until browned. Cool, keep refrigerated, and slice with a wet, serrated knife.

&

4* cups rye berries (soaked 8-12 hours, rinsed; sprouted 12-24 hours)
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).

Put all ingredients in a bowl and stir to distribute spices. Grind mixture until gooey. 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.

[walnutty]

Why not make a delicious and SPONGY raw bread like Russell James' Garlic Bread?

Check it out here:

http://www.therawchef.com/chef/raw-garlic-bread/


Recipe:

http://www.therawchef.com/chef/wp-content/uploads/GarlicBread.pdf


Sorry, admins, it wouldn't allow me to copy and paste the actual recipe!