View Full Version : Raw Manna Bread
10-06-2005, 10:31 AM
I read through this recipe once or twice before striking out on my own with it.
This is the first experiment with Sprouted Grain Fruit and Nut Raw Manna:
I sprouted 3 different grains just to see if I "could". I put wheat berries, green lentils, soaked but not sprouted long-grain rice, and buckweat together once sprouted.
**I learned a little tip about sprouting: Do not let the "tails" get too long, because the water retention factor goes way up. Unless, of course, you want it that way. If not, don't soak or sprout for too long.
I mixed these grains in the food processor with:
A heaping tablespoon ( and a half ) of Medicinal Honey
soaked organic raisins
soaked cashews ( only about a half cup )
soaked and dried almonds
one or two medjools
After the above was thoroughly "doughed" in the processor, I hand-mixed in the walnuts and some more raisins and chopped dates.
I tasted along the way to see if it were sweet enough. I was bowled over at how good it tasted just as dough. The dehydrator brings out the flavors more.
It's done when you say it's done! If you want it more-chewey, leave it in there for a while. If you want it light and smooshy, take it out earlier.
If your dehydrator has a problem with larger loaf things, make much smaller pieces - almost like small cookies. That would be just fine. The only rule is that you like it.
I had two trays of this recipe while I was drying pizza crusts above them. No exchange of flavors.
10-09-2005, 08:53 AM
Sounds awesome. Thank you for sharing. Who knows I may just give it a try
Teresa and Mae
10-23-2005, 08:10 PM
**I learned a little tip about sprouting: Do not let the "tails" get too long, because the water retention factor goes way up. Unless, of course, you want it that way. If not, don't soak or sprout for too long.Yep, Renee, as you've learned, when using sprouts in recipes, it's best to just have a little tail (no double entendre meant, really!). Soaking the regular time is fine, it's just the sprouting that you want to stop when the tail gets maybe 1/2 (or less) the length of the grain or bean.
So, was the manna bread heavenly?
10-23-2005, 08:19 PM
I have Alissa's Morning Muffins in the dehydrator right now...I haven't tasted them yet but I also formed some like little muffins and some like cookies...they have a manna quality to them so far...with the raisins in there. I'm sure they'll be divine!
10-23-2005, 08:51 PM
Thank you, You Two!
It's very easy to make. I will continue to use this sort of way of making it ( unless I can find better)
I don't recommend just soaked rice. That made this particular batch "prickly".
My second batch was just wheat berries and some buckwheat. I'm switching to all buckwheat to see if it changes the flavor much. This one tasted like blueberry
The basic premis is that you have a base by which the other fun things can reside ( nuts, seeds, fruits ) Pick whatever base you'd like and works for you. I'd definitely sprout it, though. But, if you do, the grain/buckwheat may take on a definite "earthy" tone to it, and if you want a sweet/fruity manna, you might have to dollop in there something sweet ..or grind in dates.
I know we're to soak dehydrated fruits for digestion, but if you were to do that, you'd have to wring them right back out. They key to manna is that it's not too watery, and will not make more water while being dehydrated.
Just play with it.. Remember to taste along the way and make sure you like it.
10-24-2005, 01:29 AM
I don't recommend just soaked rice. That made this particular batch "prickly".Just as a FYI (in case you didn't already know, but you prolly do, so ... just ignore me if that's the case) - most rice won't soften or sprout; much of it is processed. Rhio has had luck sprouting sweet brown rice but she says it must be very fresh and from a reliable raw source. It does need more attention than most other sprout-ables. Here's the instructions:
1) Soak any amount you need of sweet brown rice in filtered water for 24-36 hours at room temperature, changing the water once (twice in humid weather, as you don't want the rice to ferment).
2) Drain, rinse and drain again, then set out to sprout. Rinse and drain the rice twice a day for apprrox. 2 days, by which time you should see the tiny sprouts appear. Sometimes rice has to be put into a warm spot to encourage it to sprout.
Store in filtered water in the refrigerator. Keeps for 2-3 days; after that it gets bitter.
From Hooked on Raw: Rejuvenate Your Body and Soul with Nature's Living Foods by Rhio
Sharon in Colorado
10-24-2005, 05:36 AM
Yep, Renee, as you've learned, when using sprouts in recipes, it's best to just have a little tail (no double entendre meant, really!). Soaking the regular time is fine, it's just the sprouting that you want to stop when the tail gets maybe 1/2 (or less) the length of the grain or bean.
So, was the manna bread heavenly?
I truly think that goes along the line of "malting" something. That is how barley gets malted, it is left to develop a sweet flavor, and then of course the process is halted before it gets too far (it is dried, maybe at a hight heat). Then the malted barley is turned into flour and delivered to dairy queen for their malts, lol. I've used malt flour in my pancake batters for the cooked folks here - gives it a deep, sweet character.
Whoops, sorry to stray...
I have noticed that with sprouting wheat, chick peas, etc. There is that sweet characteristic flavor when they first start to sprout. It is a pleasant, desirable flavor. After that it gets a little too "sprouty" tasting.
Not sure what that process is called, except malting. Raw Truth maybe you have some insight about that one. Something about the sugars releasing right as it starts to sprout.
10-24-2005, 12:53 PM
You are both correct!
I've been trying to sprout this rice a few times. I know someone else was able to, but.. ( tisk ) I've yet to figure it out. I can try what Rhio says! The rice I use is organic, came from a wholefoods coop in a large 5gallon bucket. I bought this before we went raw. :) Ugh. So, to appease my husband, I'm trying to figure out ways to use it. In Manna - that's not the place... UNLESS.... I could pre-grind that into flour. That's not optimal, but ....
that's why I keep trying to sprout it. LOL
I feel like Frankenstein.
As for the sweet/malt release at the beginning of sprout - yep! I've smelled that as well. I felt the grains really tasted "earthy" the longer you let them sprout; which makes perfect sense when you consider that with increased chlorophil they'll be the increased taste of it. Wow.. I'm so brilliant. LOL@myself
10-24-2005, 07:15 PM
It needs to be "sweet brown rice" not any other type of brown rice. (Or ... I may be wrong about this - hee hee - I'm definitely not into grains, so I haven't tried many). But I know that it must be absolutely fresh -- you'll know it is when it sprouts :D
Raw Truth maybe you have some insight about that one.Nope, not me!! :eek:
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