Essenerbread - Essenbread

Ingredients for Essenerbread - Essenbread

Instructions for Essenerbread - Essenbread

To prepare the Essenerbread - Essenbread recipe, please follow these instructions:

1.5 kg whole grain (winter wheat, durum, spelled, bucket etc., optionally in combination)

Put the flour softly in water approx. 12 - 18 hours (room temp. Electric refrigerator).

Let it stand dark for 36 - 48 hours to germinate and during this period it should be rinsed 2-3 times a day. It can stand in the fridge, but then the germination is a bit slower.

The sprout must be 1/3 of the grain length. If the sprout is too short, the bread will not be sweet and if it is too long, the bread becomes moist. Too long spire may be possible. Rescued with prolonged drying.

Now wipe the sprouted grain in the sun or an oven (baker + dish) at approx. 50º.

Pour the grain e a Food Proser (hard) or a meat chopper (light) and stir or knead the dough until gluten wire is formed: In a bowl of spoonfuls (hard work) or in a machine with a dough hook.

Roses, dates, apricots, nuts can be added now.

Let the dough rest for a few hours.

Make 3 loaves of bread:
They can either be flat, put on well-baked baking paper or they can be molded.

Bake at 120 - 150º for 2.5 - 3 hours - or until it has a nice crust.

Cool and pack in the towel / wax paper for 2 - 3 days to make the crust soft.