Healthy Raw Vegan Wheat Essene Bread

Begin by soaking the wheat berries in plenty of water. You will notice how they swell up and absorb a remarkable amount of water, which is why a little extra wheat is often needed. I recommend soaking them overnight or for at least 10-12 hours.

Drain the water from the wheat berries, rinse them thoroughly, and let them rest. Cover the sprouting wheat with a cloth to prevent dust and insects but allow for air circulation.

Over the next 24-36 hours, rinse and drain the wheat berries every 6-8 hours. This prevents any mold development. You'll notice the wheat starts sprouting tiny tails.

When the sprouts are about 1/4th inch long, rinse them one last time and drain thoroughly.

Transfer the sprouted wheat berries to a food processor. Add sea salt if you prefer a bit of seasoning. Pulse a couple of times until you have a dough-like consistency. Be cautious and don't over-process.

Preheat your oven to the lowest possible temperature, ideally around 150°F (65°C). If your oven doesn't go this low, you'll have to adjust the cooking time to prevent the bread from drying out.

Form the dough into a loaf and place it on a baking sheet. Bake for about 3-4 hours, or until the bread is firm to the touch and golden brown. The slow, low-heat baking method aligns with the essene tradition and helps retain the nutrients of the grains.

Once the bread is done, let it cool completely before slicing. This aids the cutting process, making it easier and neater.