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Whole grains are transformed into a living food when they are sprouted

essene bread

The sprouting process converts the natural starches in the grains into digestible, simple vegetable sugars so YOUR BODY DIGESTS SPROUTED BREADS, FLOURS, AND PASTAS SIMILAR TO A VEGETABLE!

Our Process : The Sprouted grain that we use have been grown a few days under strict conditions of control. Each sprouting varies according to different grains and seeds. Then its development is stopped with a slow, gentle heating process of dehydrartion. This process has also the consequence to prevent further development of the seeds. Starch is stored in the seed and, under with temperature and moisture, it is broken down so that the circulatory system of the plant gets glucose from the starch ( plants cannot use starch until it is broken down into monosaccharides). Nothing is left but the coat of the seed : the sprout is OK biochemically ready to be associated with flour with the ability to retitute its original full goodness for your full benefit.

Gen 1:29 : "And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat."

Ezekiel 4:9 : "Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it.".

If you interested & want to know more about what the bible says : go there please.

To make Essene bread just incororate the above composition in one of our flour made with sproutings (wheat for instance). Please make experiments, even incorporating it with normal flours as well. Of course in doing so you reallise that you will get a more conventionnal bread while getting away from the original Essenian recipe...

The Essenes were a Jewish religious group that flourished from the 2nd century BCE to the 1st century CE that some scholars claim succeded from the Zadokite priests. Being much fewer in number than the Pharisees and the Sadducees (the other two major sects at the time) the Essenes lived in various cities but congregated in communal life dedicated to asceticism, voluntary poverty, and abstinence from worldly pleasures, including marriage and daily baptisms. Many separate but related religious groups of that era shared similar mystic, eschatological, messianic, and ascetic beliefs. These groups are collectively referred to by various scholars as the "Essenes." Josephus records that Essenes existed in large numbers, and thousands lived throughout Judæa.

essene bread

The Essenes believed they were the last generation of the last generations and anticipated Teacher of Righteousness, Aaronic High Priest, and High Guard Messiah, similar to the Prophet, Priest and King expectations of the Pharisees.The Essenes have gained fame in modern times as a result of the discovery of an extensive group of religious documents known as the Dead Sea Scrolls, commonly believed to be their library. These documents include preserved multiple copies of the Hebrew Bible untouched from as early as 300 BCE until their discovery in 1946. Some scholars, however, dispute the notion that the Essenes wrote the Dead Sea Scrolls. More infos about the Essene Bread or Sprouted Bread can be found here also.

* Why Sprouted seeds ?

People have been soaking and sprouting grains for thousands of years. Throughout history, farmers have harvested grain by hand. They stored their grain in the field until it was sold. The dew or rain caused the grains to sprout or germinate, and then they were carried to the threshing floors where they would be allowed to dry and then they would be separated from the chaff.

Until the 20th century, grain was left to sprout organically before it was milled into flour. The invention of the combine harvester during the Industrial Revolution changed everything. Grain could be harvested in the field and then moved to storage bins. The ancient practice of sprouting was cast aside for modern processing.


Benefits of sprouted foods

The nutritional benefits of sprouted foods are many. The secret of the sprout is its astounding nutritional content.

When seeds, nuts and seeds germinate their nutritional content changes and as they are not cooked, they retain their plant enzymes which greatly helps their digestion in the digestive tract. They encourage friendly bacteria, keep the colon clean and are rich in protective antioxidants. Certain nutrients in food such as vitamin C are destroyed during cooking, but raw and sprouted foods retain their natural nutrient content. Live food is a way of helping to reduce allergies too, as cooking and processing food encourages weakened immunity. Sprouts are also very versatile and are cheap addition to your shopping list. A packet of mung beans trebles its volume when soaked and sprouted.

  • Sprouting and Vitamin Liberation   : How does sprouting's affect vitamin liberation?

Research from several American universities:

  • Dr Burkholder, Yale:
    Sprouted oats, vitamin B2 increase of 1300%.
    Baby green oats, vitamin B2 increase of 2000%.
    Sprouted wheat:
    Biotin increase of 50%.
    Inositol increase of 100%.
    Pantothenic Acid increase of 200%.
    B6, Pyridoxine increase of 500%.
    B3, Niacin increase of 500%.
    Folic Acid increase of 600%.
  • Dr Bailey, Minnesota:
    Sprouted wheat, vitamin C increase of 600%.
  • Dr Mack, Pennsylvania:
    Sprouted soy beans, vitamin C increase of 553%.

Whilst sprouts are highly digestible and a good source of fibre and protein, they also have another therapeutic advantage – a high vitamin and mineral content. Sunflower sprouts for example are a good source of vitamin A and C, minerals and chlorophyll, whilst mung sprouts provide vitamin C, iron and potassium. Nuts when soaked they are more easily digested and provide an excellent source of minerals such as calcium. Their enzyme inhibitors are also destroyed, making them much more easy to digest. People with ongoing health disorders greatly benefit from the rich nutritional value of these baby plants, and often food intolerances are greatly reduced. When people with wheat intolerances try sprouted wheat bread, they often find their digestive system accepts the sprouted grains without any problem. Sprouting also nurtures your creative side as the miracle of life unfolds in your kitchen. Gardeners simply need to transfer their skills to the kitchen, whilst food lovers will be surprised at the quality and taste of the food they prepare. Prepare to be pleasantly surprised when dried seeds and grains turn into delicious morsels! Many types of seeds, nuts and grains can be sprouted adding colour, texture and taste to your food. Unusual grains such as Quinoa for example are very quick to sprout, taste great and are an extremely good source of protein.

Sprouts are part of a raw food way of eating and also include utilising all the goodness of fresh fruit and vegetables. Wheat and barley grasses detox and protect the liver, whilst delicious and highly digestible sprouted breads, fresh herbs, nut milks, seaweeds and raw vegetables rich in minerals all make fabulous recipes. Raw foods are flexible and versatile as they can be introduced to the diet in salads, dips and soups. You can eat 100% raw, or just eat a vegetable and sprout salad everyday topped with soaked seeds and nuts. You will quickly find what percentage of raw food in your diet is suitable for you. As raw food is very filling and full of fibre and complex carbohydrates, it’s a great way to maintain weight and keep blood sugar levels well balanced. Sprouted seeds, nuts and soaked fruits are also a great energy food replacing ‘empty’ calories such as sugary snacks and chocolate.

Combined with a healthy lifestyle and a positive mind, eating sprouts and other raw foods has an incredible potential that I recommend for the continual support of health and well-being. Under guidance it is also an excellent part of the natural treatment of disease

WARNING : There appears to be a confusion regarding the presence of gluten in Essene or Ezekiel bread and sprouted breads in general. These breads are made from sprouted grains and are therefore flourless. But don’t confuse flourless with gluten-free; they are NOT the same thing.

Remember gluten is a protein found in common grains such as wheat, rye and barley. When grains are sprouted it means that they begin to grow and “sprout”. It is thought that sprouting makes them more digestible and more nutritious. Be that as it may, it in NO way removes the gluten component from the grain.

If you wished to consume wheat grass juice, on the other hand, you could sprout the wheat grain and then cut off the grass (and ONLY the grass) as it grew. The research I’ve seen states that there is no protein component (and thereby no gluten) formed until after the grass is older than 10-14 days. So as long as you know how old the grass is you can consume it with no gluten contamination. Sprouted breads however are utilizing the whole grain and that’s why they contain gluten. Fortunately the awareness of gluten is increasing by the day so as stated before, your best defense is reading labels carefully and when in doubt contacting the company via the internet. It really is quite easy to do.

To your good health,

Read also this article here and A Celiac Association