Manna Bread
We all crave bread sometimes. Certainly at occasions or holidays where bread is important, such as Easter. I made this bread sweet so it is the right fit to eat with chocolate eggs, fruit jams and chocolate paste… just like the real thing. Manna bread is about sharing and so is my recipe…
TOOLS YOU NEED
- Sprouting jars or bags, as many as the different grains & seeds you want to sprout
- Masticating juicer or food processor
- Dehydrator or your own oven
- Large bowl
INGREDIENTS
- 1 C sprouted wheatberries
- 1 C sprouted quinoa
- 1 C sprouted buckwheat
- 1 C sprouted or soaked oat groats
- 12 to 14 medjool dates to sweeten
- 1 C flax seed flour
- A dash of sea salt
SPROUTING
The most important step to make Manna bread is sprouting. It is very easy and fun! Start with soaking the wheatberries one day earlier than the other grains so they can grow a longer tail.
- Measure each grain or seed that you want to use
- Rinse them well
- Put them in a jar and cover up with pure water
- Leave them on the counter overnight
- In the morning rinse them well, drain the water
- Put the jars upside down so the water can’t cause molds
- Rinse well twice a day
- After two or three days you will see they grew a little tail
- Now you can make your bread!
THE MAKING OF…
- Mix the sprouted grains and seeds well in a large bowl
- Pitt the dates and mix them through the grains
- If you have a masticating juicer, push all the sprouted grains, seeds and the dates gently through it so you get a nice and soft dough. If you don’t have this juicer, you can blend or mix them until smooth with a food processor
- Form the dough into a ball and put it on a teflex sheet of your dehydrator or some parchment paper in a tray if you want to use your standard oven
- Make a nice flat shape (so the middle part can dry too) of about 1.18 inches or 3 cm. high, 5.9 inches or 15 cm long and 3.5 inches or 8 cm. wide. You can make it longer or wider, but keep the heighth
- You will have dough left, so it is up to you what you want to make; another flat bread or some round flat shapes to use to make hamburgers later
- Put everything into the dehydrator and put it up to 122°F or 50°C during the first hour. (set the timer) It is important that the warmth reaches the middle so no bacteria can develop. Don’t worry; the enzymes won’t get killed because the bread is so thick it isn’t warming up much that first hour. If you are using the oven, leave the door a little bit open so the water can evaporate
- After one hour, take the temperature down to 107°F or 42°C. overnight or about 16 hours
- Next day take it all out, remove the teflex sheet and turn the breads upside down so they can dry everywhere
- Put back in the dehydrator or oven and continue drying for at least another 6 hours
- To have a soft, moist bread take it out after about 20 hours. If you want it to be dryer, continue drying but keep an eye on the crust so it doesn’t become too hard
TIPS
- To test if you have the right time you can push with your finger on the crust; if it is coming back up, it is ready. Or you can take a knitting needle, stick it in the middle and pull out. If the dough on the needle is still very sticky, dry a bit longer.
- You can use whatever seed or grains you have in your cupboards. Experiment and find your favorite blend.
- Are you craving raisin bread? Just throw a handful raw raisins in the dough and mix them well.
- Instead of sweet, you can give it all kinds of other flavors such as spicy or savory. Or put grated ginger in it to make your own raw ginger bread…
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