Since I got a seed sprouting bag a few days ago, I thought I’d sprout some wheat, and got to tinkering in the kitchen. I just made manna bread for the first time: it’s kinda… interesting. It definitely tastes healthy. It’s essentially 2-3 ingredients: sprouted wheat berries and raisins (a pinch of salt is optional), crushed into a floury paste in the food processor. I threw in a couple pinches of sesame seeds and about a tablespoon of chopped walnuts (to a cup of sprouted wheat, and about 1/8 cup raisins), and put it in the oven on the lowest setting for several hours. I was tempted to use the dehydrator, but I think the thickness of the loaf would have prevented it drying out enough.
The theory is that sprouted wheat flour is more nutritious than the traditional, and this loaf is more like a kavli or wasa type of bread: in other words, it’s not “bready” (yeasty, fluffy, etc). It reminds me a lot of the wholegrain, oily flatbreads eaten in Germany, in a good way.
And it makes a change from the everyday homemade load of bread. It’s worth googling if you are into raw vegan: you can adapt the recipe to keep the loaf under 120 degrees F, to preserve the enzymes.
Manna bread
My Dad’s Pet Fig Trees
real food challenge
my awesome cousin
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