By: Esther Vasa
Sprouted bread is bread made from whole grains that have been allowed to germinate. Among the sprouted bread varieties, essene bread is a very primitive, raw bread that is mildly sweet and delicately flavored. If you are interested in essene bread, check the recipe with sprouted quinoa on the blog. For sprouted oat bread, we are following the exact same procedure as essene bread but will be using oven set at the lowest temperature possible and bake the bread until it is well baked. For information on how to sprout your whole oats, check the website for Sprout People.
For Blending:
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| Sprouted Oat Bread |
Sprouted Whole Oats - 1 cup
Soaked Almonds - 1/2 cup
Dried Apricots - 6 (Soaked for an hour at least)
Banana - 1 (Use only if you like your bread sweeter)
Ginger Powder - 1/2 tsp
Powdered Cinnamon - 1/2 tsp
Himalayan Salt - 1/4th tsp
Water - 1/4th cup or as much is needed for blending
For Mixing:
Sesame Seeds - 2 tbsp
Pumpkin Seeds - 2 tbsp
Salba Seeds - 2 tbsp
Raisins - 1/4th cup
Any other nuts, seeds or dried fruits you prefer
Preparation:
Blend all the ingredients listed under "For Blending". Later, mix by hand all the ingredients listed under "For Mixing". When it is well combined, simply transfer into a slightly greased baking tray. Bake at 200F for 4 hours or until the bread is fully baked.
