Sprouted Grain Bread for Your Crock-Pot

  • 1 cup wheat berries
  • 2 Tbs. sesame seeds
  • ½ tsp sea salt
  • ¼ cup currants (optional)

Soak wheat berries and seeds for 8 hours or overnight. Then rinse and drain the berries three times a day for the next 32 hours or until the wheat berries have sprouted ¼ inch tails. Important: Make sure the berries are well drained before processing into dough. In other words, don’t rinse after they are finished sprouting!

Place the sprouted wheat berries into your food processor with the salt and currants and pulse until it resemble bread dough and form a ball around the food processor blade.

Remove the ball of dough from the food processor. Shape the dough into 1 small ball. You may want to sprinkle with unbleached white flour. Place the shaped dough into a small Pyrex type bowl that has been coated with butter and will easily fit into your crock pot.

Place the cover on your crock-pot and turn to its lowest setting. Cook the bread for approximately 8 hours or until the bread is a rich, dark brown. The top of the bread may crack and it will have a tough, thick crust on the outside and a moist, brown bread on the inside.

This bread is very rich, delicious and extra nutritious because it uses sprouted berries. Because it is so nutritionally dense, you only need a small piece to accompany your salad or soup entrée. This recipe will serve about 4. Your sprouted grain bread recipe will stay fresh in your refrigerator for about 1 week.

This recipe is a variation of Essene Bread. The Essenes were a Jewish Ascetic sect in existence from about the second century B.C. to the second century A.D. They were pacifists who shared property communally, did not engage in commerce, and followed very specific dietary restrictions. (A paragraph out of Sandor Ellix Katz’s book, “Wild Fermentation”.