Nothing but rye.
“What are these?”
“Rye cakes. Essene bread. Sprouted rye essene cakes.”
“What’s in ‘em?”
“Rye. Sprouted rye. Just rye grains sprouted. That’s all.”
“Hm. Sweet. Sugar?”
“No, just rye.”
“No. Nothin’ but sprouted rye berries.”
“No. Just rye.”
So, I had all this sprouted rye berries, you know? I cooked some of them. Put some in a salad. But I still had a pretty good container of sprouted rye. So I dumped it all in the food processor and ground it up until it was kind of mealy or doughy or the consistency of hamburger. Then I used my hands to squish it and shape it into little cake shapes. I put the cakes on a cookie sheet and put them in the oven on low temperature. I don’t know… 200? 250, maybe? I sort of basically kind of dried them out, rather than actually baking them. But whatever you call it, I left them in there for what, an hour or so. I don’t think the timing is all that critical when the temperature is that low. They kind of dried out mostly on that side, then I turned them over and left them in the oven like that for a little longer, then I took them out.
One ingredient. Doesn’t matter much what temperature you “cook” them at. Some people just dry them in the sun, really.
And they’re good. They’re sweet. They have good flavor. They’re almost like a dessert. Well, a dessert for people who don’t eat donuts and stuff. I mean, they’re really good, but if you’re used to like Twinkies and stuff, no, they’re not like that.
Anyway… I love this stuff. Really nice for breakfast.
And yeah, you could put other stuff in there if you want. But I didn’t.
Soak. Rinse and drain for a few days.
Put it in food processor or grinder.
Grind it up…
… till you can form cakes with it.
Bake at very low temps. That’s it.
How to make sprouted grain bread, from MotherEarthNews.com
Essene Bread… How to Make it in the Sun
This works with wheat, too.
Make it thick, or make it thin. Use an oven, or a dehydrator, or a rock in the sun. Add nothing, or add flour, or add whatever.
I made the most basic version, but this sort of bread or whole grain food technique is extremely variable. You can experiment with lots of different grains, seeds, flours, herbs, nuts, fruits, ….
Hey, it’s your food, make it like you like it.