View Full Version : I've try to find an easy manna bread recipe...
06-03-2008, 05:47 PM
can anyone help me out with one?
06-04-2008, 04:57 AM
I guess you tried the "SEARCH"............I have never maid it. Just Bumping it for you.
06-04-2008, 03:23 PM
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.
06-04-2008, 06:14 PM
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.
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.
02-26-2012, 03:44 PM
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.
02-28-2012, 06:31 AM
Why not make a delicious and SPONGY raw bread like Russell James' Garlic Bread?
Check it out here:
Sorry, admins, it wouldn't allow me to copy and paste the actual recipe!
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