Manna mania (guilt-free bread)

Ok, the mania is baking bread when it's 36 degrees out. This takes a little pre-planning. It's a spouted bread and you'll need about 2 1/2-3 days. You are not doing much during those days. Very little in fact. Just hope it's a cooler day when you need to bake yours.

Yes, I agree, this bread looks a little non-traditional in the traditional sense of bread. But in fact, it's super old style bread (look it up, it's in the bible!).
I've been making my own non-sprouted bread for over a year now, a simple recipe I adapted from kingauthorflour.com. I updated it lately to include organic rye, whole wheat and unbleached white. It's delicious and slices beautifully but I haven't been eating it myself for several months. Just felt like it was too heavy once Spring arrived. But I still want something to spread almond butter on or sliced avocado and coconut oil. You know? Sometimes I want some dense chewy carbs. And I think I've found a guilt free bread that tastes fantastic and is super healthy.  

To be honest, I'm new to manna (this is my second loaf ever). I've tried commercial 'sprouted' bread loaves and this is nothing like those. But I think many have only a percentage of sprouted grain rather than the whole loaf like this one. The results for me are a nutty, chewy and sweet loaf. Super, super yum.

Btw, the pics are not great, I know. Went outside to get better lighting. I'm sure my neighbours think I'm different.
Day 1 on right. Day 3 morning before being used. 

How to make 100% sprouted grain bread

Ingredients

2 cups organic wheat berries (I used the red variety as that's all the store had)
Water
1 tsp Himalayan pink salt (optional)

Instructions

  • Pour wheat berries into a large mason jar and cover with something that will let water drain. I used a piece of fishnet stocking. Fill jar with water, cover with your cloth and let set for at least 8 hours or overnight.  
  • After 8 hours (or overnight), drain water. Let sit for 12 hours then fill with water and drain. Repeat this every 12 hours for about 2 or 3 days. I started this batch on Sunday night and was baking the bread this morning (Wednesday). Taste a sprout or 2, they should be slightly sweet. You can put them in the fridge if ready to use, but use them up soon or they'll start to turn bitter. 
  • After a couple days you'll have some lovely sprouts. The sprout tail should be at least as long or longer than the berry itself. 
  • Using a food processor, process all the sprouted wheat berries until they form a thick dough-like paste. I have a fairly small processer so I divided the amount into 2 to process. Before processing, add 1tsp of salt if you would like (I added 1/2 tsp to each of my 2 processing batches). 
  • Dump the dough on to a lined baking sheet (use a silpat or parchment paper). Using well oiled hands, shape the dough into a loaf. Keep the height of the loaf to under 1.5 inches. If it's too thick it won't dehydrate properly. 
  • Bake at 225 for 3 hours. A golden browned crust should form. 
  • Allow to cool for several hours before slicing.
It is sooo good. I ate a few slices before I realized I hadn't taken a pic yet! I comes out a couple slices larger.

My favourite. Generous spread of coconut oil with sliced ripe avocado and a dusting of herbamare.  

Another plus, it's super filling. A generous slice for breakfast spread with almond butter or the coconut oil/ avocado fills me up for a solid 4 hours. I hope you give it a try.

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