Saturday, March 17, 2012
Raw Whole Wheat Berry Bread
This was such a great find for me! I wish I could remember how and where I found the recipe online. I have been looking for literally years to find a bread that met certain criteria for me. This bread is simple and hearty. This has more of a pita bread consistency, but raw. It is moist, dense, and sweet. The criteria I was looking for in a bread was something that was cooked at a low temperature (less than 120 degrees), so that if I was to plant it after it was already prepared, it would grow in the ground. Eating foods that are "alive" contain more nutrition than those that have been cooked at hight temperatures. It changes their composition and looses the nutritional value. Sprouts verses seeds are very different in their makeup. Sprouts contain so much more nutrition than just it's seed. I wanted to use wheat. It is so satisfying to me when prepared properly. I didn't want to use flour. I wanted to sprout and "cook" the grain before it was ground up. And lastly, I didn't want to add yeast. Yeast tends to wreak havoc in my body. So, here it is!
4 c. soaked, sprouted and low heated wheat berries
1/2 c. dates
1/4 c. yellow raisins
(you can use brown too, but, I like the yellow)
1/2 t. salt
First, you'll need to soak, sprout, and low heat the berries. I do that by soaking my wheat in the fridge over night. I put about 3 cups of wheat kernels into a large bowl with a clean water (purified, distilled, reverse osmosis). Overnight the berries expand. You then set them out on the counter near the sun light for the day and let them grow. You will want to rinse them atleast 3 times that day You could sprout them for a couple days if you choose. When you are done sprouting, then I put them in my crock pot on the warm setting and cook them through the night. I crack the lid just a bit to lower the temperature so they don't overcook. In the morning, drain the berries. Then, place all the ingredients in a blender. I usually place the dates, raisins, salt, and water in the blender first and then the berries. It helps to create an easier movement of the blender blades. If you need to add a little more water, go ahead. I like some of the wheat berries to remain whole. But, I have blended it all up to a very smooth texture as well. Both are great! After it is blended, you will need to place it on a dehydrator sheet. Now, if you don't own a dehydrator sheet, you could still try this. I would spread your mixture onto a sheet of cheese cloth that is laid out on top of a wooden cutting board. You will need to heat your oven to your oven's lowest setting (usually it's about 170) and then crack the door open to drop the temperature. If you have a dehydrator, set it at 145. You will spread the mixture over your fruit leather sheets or plastic pan or whatever you come up with from 1/2 inch thick or less. Dehydrate for 1 hour at 145. The food will not reach 145 in that first hour, but will help speed the process and prevent spoiling. Turn it down to 115 for 4 hours. After that, flip the bread and dehydrate another 2 hours or until desired softness. I like mine firm but moist. I know it's a lot of work, but, it's so worth it. It's something you prepare a little each day. A little here, a little there. Then whalla! It's done! Try it! You can do it! And, my kids realllllly liked this! Emma said she likes it better than cooked bread. Let me know if you have questions or suggestions!