Essene bread is among the oldest forms of bread known to us—minimally processed sprouted grains ground with dried fruit, nuts, and seeds. The story goes that the Essenes, an ancient Jewish sect, prepared their bread by sprouting wheat, pounding it into a paste, and setting it in the sun to dry. The result is dense, sweet, and nourishing. Because it doesn’t use leavening, such as yeast or sourdough starter, it’s not as airy as the bread you’ll find in the grocery store or that you might bake at home.
Here, I fold in chopped dates and dried apricots, which lend lush sweetness and chewy texture. The bread is rich in fiber, minerals, and enzymes, and it pairs beautifully with cultured butter and a drizzle of raw honey.
Makes 1 loaf
- 2 cups wheat berries
- Filtered water, for soaking and sprouting
- 1/2 teaspoon finely ground sea salt
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dates
- 1/4 cup pumpkin seeds
- 2 tablespoons sesame seeds
Place the wheat berries in a quart-sized mason jar, fill the jar with water, and soak overnight for at least 8 and up to 12 hours. In the morning, pour the contents of the jar into a fine-mesh strainer, drain, and rinse them well.
Return the grains to the jar, and seal the jar with a sprouting lid or a square of cheesecloth. Rinse twice daily until tiny sprouts (about 1/8 inch) emerge—usually 36 to 72 hours.
Once sprouted, drain the grains well. Transfer the sprouts to a food processor, and pulse them until they form a sticky, dough-like mass. Transfer the dough to a large mixing bowl, sprinkle with salt, and then knead in the apricots, dates, sesame pumpkin, and sesame seeds.
Preheat the oven to 250 degrees F, and line a baking sheet with parchment paper.
Shape the dough into a small round or oblong loaf. Transfer it to a parchment-lined baking sheet. Transfer to the oven, and bake until the bread is firm and lightly browned on the outside but still moist, about 2 1/2 to 3 hours. Allow the loaf to cool completely before slicing. Serve with softened butter, cream cheese, or simply as it is.
