Essene Bread for the Bread Machine recipe

1 servings

1/2 cup sprouted wheat berries, ground

3/4 cup buttermilk

1 egg

2 tablespoons maple syrup

1/2 teaspoon salt

1/3 teaspoon baking soda

2 tablespoons vital wheat gluten

2 1/4 cups whole wheat flour

1 1/2 teaspoons active dry yeast

Beginning several days before you hope to be eating this bread, rinse 1/2 cup raw wheat berries in cool water; drain.

Soak the berries with cool water in a large bowl.

Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours.

The berries will soak up a considerable amount of water.

Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light.

Rinse the berries about 3 times a day, and they will soon begin to sprout.

In a couple of days the sprouts will reach their optimum length of about l/4 inch.

Drain the sprouts and grind them in a blender or food processor.

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.

Select Whole Wheat cycle and Medium Crust setting; press Start.

If your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts.

If not, the bread may have a mushy consistency.