Raw manna bread
Ingredients:
2 cups wheat berries
1 cup raisins
2 tbsp cinnamon
1/2 tsp salt
Handful additional nuts or seeds, optional
Directions:
The first thing you need to do, is soak and sprout your wheat or spelt berries.
1) Place 2 cups of berries in two large glass jars, and cover with 4 cups of room temperature water.
2) Let soak 8-12 hours, or overnight.
3) In the morning, rinse and drain the berries before setting aside at room temperature and out of direct sunlight
4) Rinse and drain them again halfway through the day, and before going to bed.
5) On the second morning, you should be able to see the berries starting to sprout. The sprouts will look kind of like little white tails. Rinse and drain your sprouts again in the morning, afternoon, and evening.
7) On the third morning, your sprouts will be ready to use! 1 cup of dry berries should equal about 3 cups of sprouts.
8) Place your sprouts between two sheets of paper towel, and pat dry – making sure any excess water is absorbed. You want them to be as dry as possible before using, to cut down on the dehydration time.
9) In your food processor, blend sprouted spelt berries until a dough is formed. Add cinnamon, salt and additional nuts now. Remove, and knead into two small loaves, six bagels, or eight buns.
10) If you find the mixture too sticky, you can use a little coconut flour on your hands while shaping. Dehydrate for 1 hour on 140 degrees, then turn the temperature down to 118 degrees and dehydrate 8-12 hours (for bread) or 4-6 hours (for bagels and buns).
Manna bread should keep in the freezer for two or three months.
Big love Ami
