- 1 tablespoon rye berries
- 1 tablespoon wheat berries
- 1 tablespoon sunflower seeds
- Filtered water as needed
- 3 tablespoons sesame seeds
- 1 tablespoon olive oil
- 1 tablespoon caraway seeds
- 1 tablespoon minced garlic
- 1 1/2 teaspoon salt (optional) (or 1/2 tspn powdered kelp)
Begin by soaking the rye berries, wheat berries, and sunflower seeds for 12 hours, as described in the Sprouted Seeds and Grasses recipe. Then, sprout each one separately, as also described in the recipe, for 2 to 3 days or until they have a "tail" of 1/4- to 1/2-inch long.
Transfer the sprouted rye berries, wheat berries, and sunflowers seeds to a food processor. Add the remaining ingredients and puree until smooth.
Transfer the pureed dough mixture to a solid food dehydrator sheet (like the ones used to make fruit leather or rolls) and form it into a loaf that is 3 inches wide and 6 inches long. Place it in the dehydrator and dehydrate for 12 to 16 hours, the loaf should be crisp on the outside and moist on the inside.
Slice as you would baked bread and use as a base for sandwiches and spreads. Slices of the essene bread can be dehydrated further to create a toasted-like texture.
This recipe yields one 3- by 6-inch loaf.