30 Seconds to Make, 3 Hours to Bake

Welcome to a new work week. I’m starting this week off with a recipe for homemade Manna Bread.  We love this stuff, because we’re health-obsessed like that.  

T eats bread so fast, I can hardly believe it.  He is a machine. His current batting average is 4-6 slices a day. Thats a whole loaf in two days!  You’ve got to admire the determination. 

Needless to say, toast and sandwiches are staples of back-to-school life. But running to the store and buying expensive sprouted and/or minimally processed loaves ($5-7 each!) gets a bit ridiculous.  

Last summer, I was determined to find a way to make bread that was filling, nutritious and hearty enough to slow T’s consumption down a little.  I stumbled across a recipe for homemade Manna Bread somewhere- but I can’t remember where.  Therefore this recipe is stolen.  Sorry about that.  

But here it is!  And it’s only 3 ingredients!  Holy crap!


  • 2 C wheatberries
  • 1/3 C raisins
  • 3/4 tsp sea salt

The tricky part is that you need to prepare in advance by getting in on a little sprouting action.  Why do people praise sprouting so much?  Well, from what I can gather it basically maximizes the nutritional value of any food, and makes things very easy to digest.  For more info, check out this post.

I’ve got a sprouter for these sorts of occasions.  For those of you new to sprouting, you can find out how to do it here

Here’s what you do with the 3 little ingredients to transform them into bread. 

1. Sprout 2 C of wheatberries (this takes about 30 seconds to set up, but then about 2 days to sprout)

When they are ready, they’ll look like this:

They’ve sprouted little tails.

2. Take your sprouted wheatberries (now 4 C because they grow as they sprout) and combine them with the raisins and salt in a food process.

3. Process until a sticky, dough ball forms.  I mean sticky!  

4. Form your sticky dough ball into a log that is no more than 1.5 inches high.  

5. Preheat your oven to 250 degrees, and bake your little cutie for 3 HOURS!  Don’t worry, the oven is so low the bread is basically just dehydrating.  

6. Slice it up and store it for 2-3 days in the fridge, or freeze the leftovers for later. 

Give it a try- it will make great back to school lunches this week.


About madebyjill

I'm a vegan foodie who lives in the kitchen. I like to blog about what I make because it's fun to share.
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