Raw Sprouted Grain Bread

sprouted grain bread

Raw Sprouted Grain Bread is an ancient technique that was first used during the 2nd century BC to the 1st century AD by the Essene’s (a Jewish religious group). The sprouted grain bread was usually eaten uncooked or slightly heated.

Raw or lightly heated sprouted bread give you the maximum potential of vitamins.  Sprouting the grains also breaks down the lectins and other substances that some individuals may be sensitive to.

This extremely nourishing and wholesome bread is incredible. It is a dream come true for people who are on a raw food diet.

Don’t be shy when it comes to adding your favorite grains. You can use just one grain specifically to your liking or a combination. Experiment, have fun and enjoy!
 
History note: The traditional way of making raw sprouted grain bread was to lay in on a clean dry flat rock in the sun for 6 to 8 hours. I have actually tried it this way, and was quite successful. However, I would only suggest this technique if you live in an area that has higher temperatures in the summer.

 

Note: There are links within this post that we can earn a commission on. This is how we keep our site free for you! So we really appreciate you purchasing through our links.

Raw Sprouted Grain Bread
Serves 12
Hearty, Wholesome & Adaptable
Write a review
Print
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Ingredients
  1. 6 cups grain sprouts like rye, kamut, wheat, barley, millet, oats, lentils or soy
  2. 3 organic carrots, large size
Instructions
  1. Using a auger juicer (that can grind sprouts) or food processor, juice the carrots. Set the juice aside and save the pulp
  2. Making sure that the sprouts are not wet, add them to the juicer and grind thoroughly.
  3. Mix in the carrot pulp evenly
  4. Add preferred spices or fruit if desired
  5. Form the raw sprouted grains into a desired shape or loaf
  6. To raise the dough naturally, allow it to rise in the sun for 6-8 hours. You can also allow the dough to rise in the oven overnight at 100°F (38°C)
Notes
  1. Diet Type: Raw
  2. Culinary Tradition: Essene
  3. A favorite is sprouted rye and wheat or kamut. It has a light and delicate flavor. If you prefer sweeter bread, sprout the grain until it is as least ¼ inch long.
  4. Carrots are a nice addition. They add a light sweetness that gives the sprouted bread additional moisture. Butternut squash, daikon and kohlrabi are also nice substitutes.
  5. You can also add favorite spices to this recipe such as caraway, rosemary, thyme, dill or garlic. If you are in the mood for a sweeter bread, try adding raisins, currents, dried fruit or figs.
Living Green newsflash http://living-green-newsflash.com/

sprouted grains

 

Perfect for the Kitchen

Picture Credit

Featured picture: Nick and Dana Blizzard via photopin cc
Raw sprouted grain bread with strawberries and blueberries: kara brugman via photopin cc
Sprouted grains: Veganbaking.net via photopin cc

Mary

As a healer and culinary entrepreneur, we are proud to offer generations of scrumptious & healthy recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *