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 grains that are a favorite. 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.
- 6 cups grain sprouts like rye, kamut, wheat, barley, millet, oats, lentils or soy
- 3 organic carrots, large size
- Using a auger juicer (that can grind sprouts) or food processor, juice the carrots. Set the juice aside and save the pulp
- Making sure that the sprouts are not wet, add them to the juicer and grind thoroughly.
- Mix in the carrot pulp evenly
- Add preferred spices or fruit if desired
- Form the raw sprouted grains into a desired shape or loaf
- 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)
- Diet Type: Raw
- Culinary Tradition: Essene
- 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.
- 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.
- 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.