Essene Bread

Essene Bread

This is an unleavened, unkneaded bread, it is easy to make. It is a heavy bread, like Danish rye, a little goes a long way.


1/4 cup almonds (soaked overnight and drained)
1/4 cup walnuts (soaked overnight and drained)
3 pitted dates (soaked in a separate bowl until soft, about one hour and drained)
1/2 apple, peeled and shredded
1 clove garlic, minced (optional)
1 teaspoon fresh parsley, minced
2 tablespoons extra virgin olive oil
2 cups sprouted wheat berries, kamut or spelt*


1. Place drained sprouts and dates into food processor along with remaining ingredients and process until a dough consistency is reached. Or remove the screen and replace it with the blank on the Champion or Green Star and run through into a catch container.
2. Place dough on a solid dehydrating sheet and shape a loaf about 3 1/2 inches wide, about 6 inches long and 1 1/2 inches thick.
3. Dehydrate at 100 degrees for 13 to 17 hours.
4. The bread will be crispy on the outside and moist on the inside.
5. *To sprout grains place them in a large bowl and cover with distilled water. Allow them to soak 2 to 3 days. Place colander over a large bowl and pour soaked grains into colander draining all of the soaking water. Cover colander and allow it to sit overnight. The following morning, rinse by placing them in a bowl of fresh water and swirling lightly with your hand. Return to colander until the next morning and repeat the process. Repeat this process until a small "tail" about 1/4" forms. When the "tail" has formed, place the sprouts in a container in the refrigerator, this helps slow down the growing process. Sprouts should keep two to three days in the refrigerator.

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