Sprouted Bread aka Essene Bread

Vegan

I've heard it said sprouted bread is the earliest bread in history.  While I have no way of verifying that information, it does seem to be recommended as superior to modern bread made from flour, for its digestibility and nutritional value. It has a natural sweetness and although takes longer (a few days to sprout the grain, a few hours to bake), the actual hands-on time is shorter and way simpler than yeasted loaves.

Of course, the texture is completely different (chewy and crumbly) and therefore best suited to being spread with some nut butter and fruit for breakfast or a snack, you could potentially use it for a sandwich-like creation, especially with the little bagels I made this time around.

The base recipe will make a plenty-tasty sprouted bread from just wheat berries as the sole ingredient. I usually play around with flavor, adding seeds, orange juice or zest, dried fruit, cinnamon, etc.

Sprouted Bagels, inspired by The Happy Raw Kitchen blog