Date: Mon, 14 Apr 1997 14:30:49 -0700
From: Barb Beck (barb@rr.ualberta.ca)
I have not put down the amount of flour because id varies with the
moisture in the sprouts. USE ORGANIC WHEAT much of our wheat is now
treated with the herbicide Roundup to "ripen it quickly". This kills
most of the seeds and they will not sprout. Usually I put 4 cups of
wheat in a plastic ice cream pale which has had holes punched in the
lid. A large jar would work as well. I soak the wheat for a few minutes
then inverte the container to drain most of the water. Repeat this
several times as necessary. When the sprouts are 1/2 to 3/4 the length
of the grains of wheat I use them. I found that with the wheat I was using
and in a warm house, I could start the process before supper, repeat the
soaking before going to bed then again the next morning. The wheat was
usually ready that evening. If it gets ready too soon, put it in the
fridg until you can use it.
Date Manna Bread
2 Cups ORGANIC wheat sprouted
1/2 lb dates (or more)
1 Cup rasins
1/4 teaspoon cloves
1/4 teaspoon cinnamon
Place the sprouted wheat in a food processer and whirr it until it is ground
up and pasty. Add flour until it is doughy. Add dates, rasins and spices and
process a little more to mix. Form into small loaves or one larger loaf.
Bake for a long time in a slow oven (300 degrees for about 2.5 hours)
Here are some variations to give you some idea what you can do with it.
Use your imagination and change this thing to suite your own tastes
VARIATIONS:
Apple-Orange.
Use 1 cup dried apples plus 1 Tablespoon concentrated orange juice,
1 1/2 Cup rasins and 1 teaspoon cinnamon.
Multigrain: Sprout multigrain mix. Use with above recipe inplace of
wheat sprouts or simply make a simple bread by adding 1 teaspoon salt
and enough flour to make the dough.
Herbed Multigrain: Add fresh reosmary (3-6 tablespoons) to plain
multigrain or wheat sprouted bread
Basil dried tomato. Make dough from wheat or multigrain add 1 t salt and
dried tomatoes and basil.