Manna Bread

[Bela]

Is Manna bread raw? It says it is all sprouted grains and cooked at low temps but does anyone know if it is raw?

[Veganforlife]

I don't believe it's raw. I may be wrong...

My thinking is MOST raw breads are flat (or flatter) breads? It may however be a GR8 transitional food.

LOOK!

Manna Bread

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.

from: http://breaddaily.tripod.com/manna2.htm

[Raene]

Not raw...the best choice after RAW.

[Bela]

Thanks you two! I am so excited to try that recipe, Veganforlife. I have only used my dehydrator for fruit so far, so this will be the first baked good I attempt. I am training for a marathon and need to find something carb-like that is heavier than fruit, so perfect timing.
Off to my run...

[LotsaRaw]

Can you recommend a substitute for the 2 teaspoons vege-sal or Spike (I have just dropped about $500 in the past 3 weeks getting the raw pantry stocked for the holidays, and I thought I had it all! Tired of shopping! LOL

[walnutty]

Can you recommend a substitute for the 2 teaspoons vege-sal or Spike (I have just dropped about $500 in the past 3 weeks getting the raw pantry stocked for the holidays, and I thought I had it all! Tired of shopping! LOL

They are both just seasonings. Add any flavors you want, even just plain sea salt.

[Dimond]

Vege-Sal is just a seasoning salt. You can use sea salt alone or with mixed herbs.

[LotsaRaw]

Gilmore Girl & Walnutty - Thanks!

[Green_Woman]

Darn, it's not raw?

I was introduced to it a couple years ago, and again at a Raw Food Banquet with a bunch of high rawbies... they ALL said it was DEFINITELY raw...

Has Manna Bread changed lately?

It does seem a little too... well... poofy and moist to be a raw bread. ;)

Guess I haven't been 100% after all. *giggles* :D

[mmmfood]

You said yourself that it's cooked.

[snoops]

I am going to try that veganforlife. Thanks. I would use less than 2 tsp if you were going to use plain salt. I would also smooth the batter out on the sheets and make individuals "slices" rather than making 1 1/2 inch high "loaves" I want to be able to eat a sandwich!!

[rawstrength]

Hey Green Woman, someone brought manna bread to our raw potluck, too. Then a big argument ensued about whether it was raw or not, lol.
Technically it is not raw, but if you must have cooked bread, manna bread is your best choice. It's no wonder bread, that's for sure!

[eachpeachpearplum]

Darn, it's not raw?

I was introduced to it a couple years ago, and again at a Raw Food Banquet with a bunch of high rawbies... they ALL said it was DEFINITELY raw...

Has Manna Bread changed lately?

It does seem a little too... well... poofy and moist to be a raw bread. ;)

Guess I haven't been 100% after all. *giggles* :D

OK here is the deal. If you make it yourself and monitor the dehydrator temp it will be raw. If you buy it from the shop (I do) it is cooked at very low temps but they have told me in the past that whilst it is cooked at very low temps over a long period they cannot guarentee that it is raw.

I do make flat breads as they dehydrate quickly. I could also make the loaves like the oval Natures Path version instead of buying them but they do take a long time to dehydrate and I only have a four tray! There are many great Mana bread recipes out there. If you need any recipes I have many.

I use this bread for my very wheat sensitive kids and they respond very well to it. I have actually recently contacted the Natures Path because the loaves of late were either gooey or dry. Here is the mail and reply:

-----Original Message-----
To: Consumer Services
Subject: Customer Feedback Received

Customer feedback received at 2008-11-13 12:40:46

Message: Hi,

I have been a customer of yours for years and purchase two of your Mana breads a week.

I love your product and have always been a satisfied however, there seems to have been a significant change to these breads of late and I thought you may not know. Perhaps you have changed who or where you have these breads prepared.

Sets of breads I bought were waaaay OVER dehydrated/cooked and were very dry and crumbly. The one I opened this morning is severly UNDER done.
Very wet and gooey on the inside with just the 1/4\" outer layer \"cooked\".

I purchase my breads at PCC in Issaquah Wa. I know they do still have some of the over cooked loaves left but I bought the last of the under done one unless they have more in back. I would be happy to send you a photo of the one I opened this morning. I have just popped it into my dehydrator!

I would be appreciate any comments. In the meantime I shall get to work sprouting grains to make my own, :-(!

Thank you for your time,
Cheers,


Natures Path Reply:
Thank you for your comments on the Manna bread. We take each comment seriously and we endeavor to always provide a good quality product.
Nature's Path is committed to producing quality organic foods, using the best ingredients available, while adhering to strict quality control procedures.

We deeply regret that your purchase did not meet your expectations.
Please accept our sincere apologies for this incident. Thank you for giving us the opportunity to respond. The satisfaction of our customers is very important to us, and we hope you will continue to try our products.
Bread production was moved to another geographic location and start up challenges happened in the first few batches. Some orders have been delayed. Staff did go through a learning curve but are confident that these issues were limited to a few batches. What we actually learned is that the different humidity levels, barometric pressure, water hardness and Raw Materials from new sources made a difference in producing the bread, considering it was made in the cool Northwest before and moved to our more humid Midwest.

Where your loaves single or double wrapped?

Re: single bags - The double bagging has resumed. The single bag was just a temporary incident related to a 2 day packaging equipment breakdown. Bread is now being double bagged once again. 08290 & on dates should be ok The bakery manager is confident that, with both wrappers (inner and
outer) as well as consistent quality control, our customers will be more then pleased with the Manna bread.

We would be very happy to mail you refund vouchers. Please email your mail address & name of bread flavor & the production # from the plastic closing clip (# starts with a 08) if you wish a coupon/voucher for free product of your choice to replace the product that you purchased as a thank you for your time and effort to communicate your thoughts with us.


Thank you for being a valued Nature's Path customer.

Thank you for your email.
Kind Regards,
Beverley
Consumer Services
Nature's Path Foods
9100 Van Horne Way
Richmond BC V6X 1W3
or 250 H Street, #275
Blaine WA 98230
www.naturespath.com

[terry brown]

Hello,
Did a manna bread search here as I found some manna bread and thought it was raw. (Tastes much rawer than the ezekel bread I used to eat)
Just had it with raw soup tonight. YUUUUUUMMMMMMMMMM.
I think I will enjoy it cause it brought so much pleasure and I do not think it will lead me to other cooked forbidden foods.
It's a journey!
Terry