by
Paul
Benhaim175g hard red wheat or rye grain 175g hemp seeds
Caraway seeds (optional)
Soak wheat or rye in a large jar overnight (cover by at least 2
inches of water as they will swell). Drain water and rinse
thoroughly. Let grains and seeds sprout in a warm, dark place.
Rinse at least twice a day until both are between 1/8 and 1/4 inch
long sprouts. Be patient: you must only make the bread when they
have reached this length. Rinse the grains one last time, drain off
any excess water and grind well, preferably using a food
processor for a few minutes. The resulting consistency will be like
a sticky smooth pancake batter. Spread with a large spoon on a
baking sheet (not aluminium) or nonstick pan, in discs no more
than 1/2 inch thick. Cover with caraway seeds if required and bake
for 35 minutes at 325°F. After practice you will be able to enjoy un-
burnt simple bread.
Raw
Sprouted
Hemp
Bread
RVGNS
An essene variation
525 - 700g hemp, wheat, rye grain sprouts, or a mix
2 tbsp hemp seeds
1 tbsp millet, amaranth or quinoa seeds
1 tsp poppy seeds
1 tsp wheatgerm
1 tbsp hemp or olive oil