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)
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.