Alkaline Diet

[c.a.peine]

If you want a sprouted wheat recipe with no flour, then this is for you. I must warn you though its not easy and its time consuming. But its so worth it. once you switch you will never go back to regular bread.
Here it is..

You will need a meat grinder & a stand mixer, kitchen Aid, Hobart, or a Bosch workes to, & all of these have meat grinder attachment.

7 1/2 cups wheat( hard white or red can do both 6 1/2 white & 1 cup red. Red will make your bread heavier,but adds more flavor, so its good to mix them). soak wheat for 36-48 hours, rinse 2-3 times a day keep it smelling sweet. At the end of soaking time rinse and drain in strainer with small holes, cover with damp paper towel and sprout for 4-5 hours. Grind wheat through meat grinder 2-3 times on 2nd or 3rd through dip dough balls in egg mix.

EGG MIX
1egg
1/3 or 1/6 cup honey or molasses
1Tbsp salt
1/2 cup oil you choose (I like light olive oil)
1/3 cup scalded milk (optional)

YEAST MIX
2Tbsp yeast
1/3 cup hot water
tiny drop of honey

Place dough in mixer, add any remaining egg mix & mix for 2 min.
Add yeast mix & mix for about 5 min, don't over mix or it will be crumbly.
Dough will be a little sticky. Put in greased bowl and cover let rise until doubled. Kneed out into loaves ( should make 3-4 depending on you pan size) Grease pans well! Place in pans let rise until doubled.
Bake at 325degs for 1 hour or until brown. Remove from pans & cool for 1/2 hour Bag warm and refridgerate or freeze.

There you have it enjoy! It gets easier after the first time. And remember practice makes perfect.

[aminahcc]

Hi c.a.peine,

Thanks for the recipe It's nice to have a Leavened Bread recipe alternative, more neutral to slightly alkaline with the sprouting of the berries.

Unsprouted, traditional yeast breads are usually acidic by the nature of the berry used, the more sprouted the more alkaline it becomes as it changes from a seed to a vegetable.

Have you tried the Essene Bread? Similar as it uses the sprouted grains in it's making, but is a flat bread using just the sprouts.

Soak the berries over night, drain and rinse. Rinse 2 or 3 times a day and allow the grain to sprout twice the length of the berry and have a sweet taste, usually 3 to 4 days. Run through food processor or meat grinder until the consistency of hamburger. Can add nuts (best to soak them first overnight and drain) if you so desire. Form into 1 1/2 inch loaves and place into the oven. Cooked at 250 for 2 to 3 hours or dehydrated at about 80 degrees for 6 to 7 hours. Makes a very good alkaline bread

Thanks again for the recipe... have a friend who loves leavened breads and it'll be nice to bake it up for him as a better alternative for his taste preference.

Yours,

Ceci
_________________
Life ez guud

In Balance with Nature:
https://phbalance.wikispaces.com/

(The Basics of the AA Theory and Common Topics)

[c.a.peine]

Thank you for that info. I'll defenently try your recipe.

[joannes]

Soak the berries over night, drain and rinse. Rinse 2 or 3 times a day and allow the grain to sprout twice the length of the berry and have a sweet taste, usually 3 to 4 days. Run through food processor or meat grinder until the consistency of hamburger. Can add nuts (best to soak them first overnight and drain) if you so desire. Form into 1 1/2 inch loaves and place into the oven. Cooked at 250 for 2 to 3 hours or dehydrated at about 80 degrees for 6 to 7 hours. Makes a very good alkaline bread




Do you have measurments and exact ingredients for this bread. What type of berries and nuts.
Thanks
Joannes

[aminahcc]

Hi Joannes,

I'm a throw-it-in kind of cook, why I don't usually post recipes... Usually using Wheat berries and Fenugreek sprouts with Almonds. I'd say it's 2 cups of berries sprouted (one cup seeds to make the 2 cups), with 1/2 cup Fenugreek and other seeds soaked overnight and then rinsed three times a day until ready for grinding up... little tails the length of the seed. I add the almonds sliced or quarters... 1/2 cup. Makes two round loaves.

A "Traditional" recipe:
http://www.rawtimes.com/r-essenebread.html

* 2 cups sprouted wheat berries (with little tails - less than 1/4 inch long)
* 1/2 cup chopped dates
* 1/2 cup soaked raisins

Preparation:

1. Stir all ingredients together.
2. Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing).
3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 small loaves.

The resulting bread is crunchy on outside, moist on inside and sweet.

Yours,

Ceci
_________________
Life ez guud

In Balance with Nature:
https://phbalance.wikispaces.com/

(The Basics of the AA Theory and Common Topics)

[joannes]

Thank you Ceci, Two more question!
If i do not have a green powder machiene , what can i use instead.
Are wheat berries the same as the wheat kernels i sprout for my wheatgrass.
Maybe we use different names over here in Ireland.

[aminahcc]

Hi Joanes...

I use my Grandmother's Old fashioned hand-crank meat grinder, it has different plates that break it down into smaller and smaller bits. The blender may work if you add some water to it in the grinding process and then just enough spelt or other whole grained flour to give it the right texture so it doesn't spread out over the cooking sheet... will play with it in the coming weeks... lots of work reports due this week, so I'm keeping meal preparations very simple right now.

If you come up with a good alternative, let us know as well. Also, yes the berries and the seeds are the same.

Yours,

Ceci
_________________
Life ez guud

In Balance with Nature:
https://phbalance.wikispaces.com/

(The Basics of the AA Theory and Common Topics)

[dmiranda91]

Your recipe is also known as sprouted bread because it is made from grains that have sprouted. These breads are a lot healthier because of the natural plant enzymes. Good for the colon and great for developing good bacteria. Giant fortune cookies
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david miranda