Raw Sprouted Bread aka Manna Bread

• 2 cups kamut, spelt, rye or wheat berries (I like to mix two kinds together)
• 1 tsp salt (optional), you can substitute with kelp powder as well (I like a little salt)
• Up to 1 cup extras (optional)
  • Sunflower seeds, pumpkin seeds, flax seeds, sesame seeds, poppy seeds, onion, shredded zucchini, shredded carrot, shredded apple, banana, raisins, dates, cranberries, olives, sun dried tomatoes, chopped almonds, chopped walnuts, chopped pecans, etc.
• Up to 2 tbsp flavoring (optional)
  • Cinnamon, garlic, oregano, lemon, rosemary, olive oil, etc.

Get creative and make a cinnamon raisin bread, or a banana walnut (using dried bananas), or even a rosemary olive loaf!

This recipe takes a while to make, but is totally worth it!  The nice part is that almost all of this time is spent soaking and dehydrating - so although you'll have to be patient, you won't have to be in the kitchen.

Sprouting -

• Add the kamut, spelt, wheat berry mixture to a large jar and fill it 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 a stainless steel mesh lid. If you have a spouter, you can use that too. 
• Once the jar is covered with a mesh breathable lid, rinse the sprouts again, and leave them in upsidedown in a 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.

Dehydrating -

• Using a powerful food processor, grind the berries until you get a thick doughy type of mixture. Add the seeds, seasoning or whatever you plan to put into the bread and pulse slowly just to mix.
• Form the essene into a loaf, no more then 1 1/2 inches high. Put the essene on a flat plate on a piece of oiled parchment paper and dehydrate. Then, for the last few hours, flip the bread over and dry the other side. You may (or may not) want to lightly oil the parchment paper.
• You can set it in your dehydrator on a dehydrator sheet for 10 hours at 80'F. Just check it ,and flip it after about 6 hours.

Options -

This bread can be put out in the sun for 12 hours as well. Just make sure you put it under a mesh cover so the bugs won't get to it.

You can top with pumpkin seeds, sesame seeds or some fresh chopped parsley or cilantro prior to dehydraating! Whatever appeals to you, there is no wrong way to make it!

Once the bread is done leave it out on the counter in a brown bag. Do not refrigerate, but eat quickly. If you don't plan on eating it right away, freeze it... or make 2-3 loaves and freeze some for another day!