Essene Bread & "Life Force" foods
Let the angels of God prepare your bread. Moisten your wheat, that the angels of water may enter it. Then set it in the air, that the angel of air may embrace. it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessings of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they may be embraced there also by the angel of sunshine, and leave them there until the sun sets. For the angels of water, or air and of sunshine fed and ripened the wheat in the field, and they likewisemust prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead.
Essene Gospel of John, translated by Edward Szekely
Based on Ann Wigmore's recipes. These recipes produce broken down proteins, and enzymes and maintain the "Life Force" usually destroyed by cooking or processing. A diet of raw foods can reverse disease and the effects of the standard American diet. Organic foods that promote vibrant health include: fruit, veges, fresh raw juices,sprouted beans and seeds (mung bean, alfalfa are favorites), nuts, some cooked grains and beans, pure water and air. "Life Force" is the information memory stored in live plants and this can be absorbed by humans thereby bringing us spark.
4c soaked wheatberries,
1/2 c to 1c minced veges,
2 T seasoning(caraway seed, poppy seed, sesame seed, garlic ect..).
Soak wheat 15 hrs, allow to drain 15 hrs. wheat left from rejuvelac process can be used
Grind the wheat, add veges, season on top, form loaf. "Bake" in the Sun or warm place (70-90 deg) until firm(12-24 hrs).
Bread may need to be turned so that bottom will dry. Enjoy !
1c wheat berries (organic soft white pastry wheat is best),
3c spring or filtered water.
Rinse wheat, remove floaters. Soak for 48 hrs.
Pour off, drink. Add 2c water to the same wheat, this time soak for 24 hrs.
Soak 3 times. Use a dark place. Ferment to taste, tart not sour.
Use any seed with hull. We can add a bundle of wheatgrass too while fermenting.
Variations cause different results. Fermentation is faster in warm weather.
GENERAL SEED FERMENTING
|Ground Seed||1 cup||2 cups||2 cups|
|Rejuvelac||2 cups||2 cups||1/3 cup|
|Mix to consistency of||pancake mix||thick cottage cheese||thick dough|
|Fermenting Time||4-8 hours||12-24 hours||24-48 hours|
If using spring water instead of rejuvelac, triple fermentation time.
Cut veges can be added to taste. Mix the seed and rejuvelac to desired consistency, allow to ferment.
C an be refrigerated 3 to 5 days.
WHEATGRASS - how to grow
(organic; hard red winter wheat, unhulled sunflower seed, buckwheat seed)
Soak 8-15 hrs(for best results drain 8 hours before seeding).
Spread 1 inch of soil in a tray, wet thoroughly but not muddy.
Put 1 layer of seed touching each other.
Cover 4-8 pieces of wet newspaper then plastic or another tray without paper.
On the 4th day remove cover, water seeds, place in the sun. Water once a day.
On the 7th day cut close to the base (vitamin rich). Grind for juice or chew and remove pulp.
In good soil the wheat may come up once more. Compost the used sod face down.
REJUVELAC - more detailed guide
Anne Wigmores Hippocrates Health Drink.
Rejuvelac may also be used as a starter for sourdough bread, and nut and seed cheese.
Makes 2 litres Rejuvelac.
1 cup of wheat grains, from a health food store.
2 litres of water.
2 litre wide mouthed jar.
1. Add the wheat grains to the mason jar. Fill with water and cover with gauze, held securely in place with an elastic band.
2. Leave the jar on a kitchen bench out of direct sunlight. Give the jar a gentle twirl, but not a shake, every 12 hours. Once a light foam develops the Rejuvelac should be ready for use. It may take anywhere from 2-5 days to ferment the Rejuvelac depending on the ambient temperature. In hot weather where it may ferment too quickly (around 24 hours) it is possible for the Rejuvelac go putrid. Rejuvelac should have a pleasant yeasty smell with a lemon like flavour.
3. Decant the Rejuvelac into a flagon and refrigerate. Refill the jar with water and ferment for another 24-36 hours to make a second culture. Decant the Rejuvelac and discard the wheat grains.
1. Soak the grain over night. Rinse then lay the jar on its side to drain and leave the wheat to sprout for 1-3 days or until the roots are 1-3 mm long. Keep the jar covered with muslin and rinse periodically to prevent the grains from drying out, and to remove harmful organisms.
2. Fill the jar with water and ferment the culture for 1-2 days or until it has gone milky with a layer of froth on the surface.
3. Decant the liquid and refrigerate.
1. It is possible for Rejuvelac to bad (as it is for sprouts and probably any fermented culture). You can generally tell if the rejuvelac is okay by the smell and taste. It should be acidic with a pH less than pH 3.9. It is good practice to observe, smell and taste the rejuvelac periodically to become accustomed to the changes that occur (as it is for any fermented culture). Rejuvelac should keep in the fridge for a week or more, and will gradually sweeten with time.
2. All bacteria and yeasts have an optimum incubation temperature. Refrigeration will inhibit the growth of some organisms but may give an opportunity for others to flourish. Hot weather or high temperatures, may encourage the rapid growth of pathogenic organisms before the beneficial organisms get started, in which case the culture will smell putrid. If your Rejuvelac culture goes off then discard it, sterilise the jar and wait for cooler weather. In hot weather, it is feasible that a slight acidulation of the water with a little lemon juice at the start of the fermentation, may provide an environment less suited to pathogenic organisms.
Sourdough Spelt Bread - Modified Essene Bread
The basic recipe for Essene bread just involves sprouting a grain such as wheat, spelt or rye, then grinding it in a food processor, mixing in some herbs and spices and spreading the mixture out thinly on a stainless steel tray and baking it in a cool oven at 65C (150F) for 12 - 24 hours. You can also use a dehydrator if you have one, or put the tray on a rock in the hot sun.
The following modification of the Essene bread recipe uses additional flour and a sourdough starter. The result is a moist, chewy bread. Make sure that you use organic grain from a health food shop and not grain intended for agriculture.
The Essene recipe invites lots of experimentation with different types of grains, nuts, seeds, herbs and spices, and dried fruits such as dates. You may also wish to experiment with not grinding the sprouted grain but instead leaving it whole.
For one small loaf
2 cups of organic spelt grain
1 1/2 - 2 cups spelt flour
1/4 teaspoon Celtic sea salt
1/2 cup sourdough starter
2 tablespoons coconut oil
Sprouting the Grain
Soak the spelt grain for 12 hours in two litres of water. Drain off the water, rinse, pour off the water, then lay the jar on its side so that the water can drain out. Rinse 2 - 3 times per day for 1 - 3 days. The weather will determine how long you sprout and how often you need to rinse. You need to make sure that the sprouts do not dry out and that they do not grow bacteria or mould. The sprouts are ready when the rootlets are about 1-2 mm long. If you sprout the grain for too long then they may become woody.
Making the Bread
Drain the sprouted grain well so that it is almost dry then grind it in a food processor at medium to high speed with the sourdough starter and the coconut oil. (You may need to add a tablespoon of water.) Once it has formed a smooth dough transfer it to a bowl.
Mix the salt and any herbs and spices with the flour, then mix the flour a small amount at a time with the dough until it is firm enough to be kneaded. (You may not need to use all of the flour but if your spouts were quite wet then you may need to add additional flour.) The dough will probably be quite sticky and moist as the gluten will not form as well as with a normal sourdough bread.
Put the dough in a refrigerator for about 12 hours to give time for the antinutrients to be degraded from the flour. The next day, kneed the dough for a few minutes, shape it, then transfer to a baking tin. Cover with a damp t-towel and leave in a warm place (28-32C) until it doubles in size, then bake at 180C for 45 minutes. You may wish to experiment with a lower temperature and a longer time.
If you use a grain apart from spelt then you will need to experiment with the sprouting times as it varies for different grains, nuts and seeds.
The sourdough starter needs to be highly active to get maximum rise from the flour. If you find the bread is a little too heavy for your liking then try adding 1 - 2 teaspoons of barley malt. The extra sugars will cause the yeasts to become more active and generate the additional carbon dioxide necessary to rise the bread.
Sourdough Bread Starter
Sourdough bread starters are quite easy to make. They consist of two groups of micro-organisms:
Bacteria: Lactobacilli and other bacteria & Yeasts: Saccharomyces and other yeasts.
The bacteria create lactic acid and substances that provide flavour, while the yeasts create bubbles of carbon dioxide to make the bread rise. It is not unusual for the consortium of microflora in a sourdough starter to change depending upon the environment in which it is used. So a San Francisco starter used on the Gold Coast of Australia may not get the same results as in its native town, San Francisco
To make a sourdough starter you need only four things:
1. A Container
Glass, Ceramic or Wooden. A 250 ml jar with a plastic lid is suitable.
Use either wholemeal spelt, rye or wheat flour. Make sure there are no raising agents in the flour. Rye is considered by some to be superior in making a sourdough starter.
3. A Source of Bacteria And Yeasts
You can use any or all of the following sources of microorganisms.
Grapes or grape skins.
Raisins, sultanas or currants.
Kefir whey is made by straining milk that has been cultured with real Kefir grains through unbleached linen. If you don't have Kefir you may try yogurt, though yogurt does not contain the variety of microflora that real Kefir grains do.
Rejuvelac is 2-5 day fermented wheat grains. To make Rejuvelac add 1/2 cup of wheat grains purchased from a health food store to 2 litres of water in a mason jar. Cover the jar with muslin cloth to keep insects out. After 12 hours pour off the water and rinse. Lay the jar on its side and sprout the grains until the rootlets are between 1-2 mm long. The grains will need rinsing every 6-12 hours, depending on the weather. In hot weather they may dry out and in humid weather they may go off, but your sense of smell should alert you to this.
Once the rootlets are 1-2 mm long fill the jar with water and leave to ferment for 1-4 days, depending upon the temperature. The Rejuvelac is ready when it has become milky with a light froth. It should taste slightly acidic with a not unpleasant yeasty flavour. Hippocrates Health Centre on the Gold Coast of Australia serve Rejuvelac as a tonic.
Grape Skins. Take 200 gm of good quality grapes. Rinse off debris and squeeze out the juice through a hand juicer. Mix the skins and pips with flour and water to make a starter. Alternatively just crush a handful of grapes with a potato masher and mix the juice and pulp with flour and water.
Raisins. Raisins, currants and sultanas will all provide a source of micro-organisms. Just add a tablespoon of raisins to half a cup of flour and enough water to make a paste. Both raisins and grape skins will produce a distinctive and highly active starter.
Wild organisms. Mix 1 cup of flour with enough water in a glass bowl to form a thin paste. Cover the bowl with a piece of thin muslin and leave outside to trap organisms from the air. Feed it 1/2 cup of flour everyday for 7 days. By the second or third day it should form bubbles and give off a distinctive alcoholic yeasty smell.
Probiotics. AGM Foods in Australia make a B.E. Grainfields liquid which is suitable for making a sourdough starter. But be aware that it contains the same fast acting yeast that is used to make commercial bread and brew beer, Saccharomyces cerevisiae, but unlike this yeast when used by itself to make commercial bread the Grainfields liquid will also provide 13 lactobacilli bacteria plus another yeast. (Note that a starter made with Grainfields should be your last preference.) You could also you use an EM culture to make a sourdough bread starter.
Use the best quality water you can find, otherwise tap water will probably work okay.
Add 1/4 cup of flour to a jar and mix in a source of microorganisms from one or more of the following: 1 tablespoon kefir whey, 1 tablespoon rejuvelac, 1 tablespoon grape skins or 6 grapes, 10 raisins, or 1 tablespoon probiotic culture. Then add enough water to make a thick paste. Gently screw on a plastic lid or cover the jar with a cloth and leave on a bench top out of direct sunlight at about 28C.
Once a day for a week feed the culture with 2 teaspoons of flour and enough water to maintain a smooth paste. The culture should begin its fermentation process within 1-3 days, recognisable by the yeasty aroma, bubbles and alcoholic smell. If you have used grape skins then after about four days strain out the grape skins and pips through a piece of muslin.
Each culture will have its own characteristics. The grape starter may become quite high in organic alcohol's, while the rejuvelac may provide a source of highly active yeasts. You may wish to experiment by mixing different types of starter cultures together.
The type of flour used will also support a distinctive consortium of microflora. Experiment with rye, spelt, wheat and so on.
Store the culture in the refrigerator when not in use. Two days before use, remove the culture from the fridge, discard most of it, then feed it a with a quarter of cup of flour and enough water to maintain the consistency and incubate at 25 C. After 24 hours it should be ready to use.
The starter loses its activity and does not make the bread rise as much as it used to. How to regenerate the starter?
If you do not use the sourdough starter for a few days then the level of alcohol's will rise until they eventually kill of most off the micro-organisms. Without yeasts your bread will not rise.
The solution is to mix 1 teaspoon of starter with 1/2 of cup of flour and enough water to make a smooth paste. Leave it for 4-5 hours or until the culture has doubled in size then refrigerate the starter to slow down the fermentation process. The next time you take the starter from the refrigerator it will be more active. Leave it for 6 - 8 hours to ferment then take one teaspoon and add it to 1/2 cup of flour plus some water, leave to ferment for 4-5 hours then feed it another 1/2 cup of flour. By feeding the starter increasingly larger quantities of flour at regular intervals you increase the activity of the yeasts which should make your bread rise better.