We invite you to a 3 day experience of eating High Nutrient Dense whole foods to know the amazing power of your body to nourish and cleanse and to naturally heal itself. Watch what happens to your body when you eat this way for 3 days. Most everyone comments on the increase in clarity, energy and vitality they feel. What could be better than that? And it’ so easy. Join us for more in the video:
To get a copy of the High Nutrient Dense Food Plan from our Resources page, click here. Follow it for 3 days and see the magic that happens.
In addition to food, our thinking can affect our health. In the video Bill talks about when we’re in a low mood, if we stop, relax and settle, our thoughts flow through so we don’t get caught up in the stress of the thinking and the health consequences that can arise. From a settled mind we naturally experience our innate health and well-being.
Today the Recipe is Manna Bread. It’s an ancient form of bread made from sprouting the grains rather than milling them and it contains no yeast. And we fermented the sprouts with Kombucha to give it a wonderful sourdough taste that we love. Fermenting the grains also increases the nutritional value of the bread. We add raisins and cinnamon. Oh wow, it’s worth sprouting and fermenting.
To Your Amazing Health,
Connie and Bill
Sourdough Manna Bread
- 2 Cups Rye Berries to sprout, equals 4 Cups sprouted
- 1/2 Cup Raisins
- 1 tsp. Sea Salt
- 1 tsp. Cinnamon
- 1 bottle Kombucha
- Add the rye berries to a large jar and fill with water. Let them sit in the water overnight on the counter. The next day, drain the water and cover the top of the jar with cheesecloth or a screen mesh with an elastic band holding it in place.
- Once the jar is covered with a breathable lid, rinse the sprouts again, and leave them in an upright dish to drain (at around a 45-degree angle). Give the sprouts a rinse twice a day with fresh water. Drain the excess water off and leave them to drain fully in the dish.
Click here to download a more detailed explanation of Sprouting from our Resources page.
- Around the second day the rye should have sprouted (it can take a little longer depending on temperature) and the sprouts should be as long as the kernel of rye. This is as long as you want the sprouts to get. Any longer than this the sprouts have the risk of tasting bitter and green. Try to keep an eye on them, they can grow fast.
- As soon as the tails are as long as the grain, drain and rinse the sprouts. You’re now ready to ferment the grains.
Fermenting the Bread
- Rinse the sprouts one last time and drain them well. Cover them with a mixture of two thirds Kombucha and one third water and let ferment for 2 days for a sourdough taste. Drain them well. You’re now ready to make the bread.
Making the Bread
- Combine in a food processor with the raisins, cinnamon, and salt. Process the mixture until a coarse dough is made. I stop whirring the dough when it begins to form a ball. You can process it more if you want a finer bread, but don’t puree it.
- Grease your hands well and on a parchment-lined tray, shape the dough into a loaf shape – around 5″ x 9″ and 1 1/4″ to 1 1/2″ tall. If you make it thicker than this, it might be sticky in the middle.
- Bake at 250 F. for 1½ hours, then turn the bread over to bake on the opposite side, baking for another 1½ hours. Let the bread cool before slicing.
Because of the lack of preservatives, this bread is best wrapped and stored in the fridge.