This is a sprouted bread recipe – very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a couple of the most singular breads-solid, sweet, and moist. Wheat berries are available from your local natural foods store. Traditionally, Essene bread was probably baked on hot rocks under scorching sunlight, but where I and most of us live, this is not possible. Baking at the oven temperatures which I suggest might destroy the sprout enzymes, but monitoring baking loaves for much longer than 2 hours is too long for me. Guaranteeing the preservation of the enzymes might require baking at a very low temperature for perhaps 4 hours. If you have the stamina, then go for it.
- 2 cups all-purpose flour, divided, or as needed
- 2 tablespoons white sugar
- 1 (.25 ounce) envelope Fleischmann’s® RapidRise Yeast
- ½ teaspoon salt
- ½ cup milk
- ¼ cup water
- 2 tablespoons butter
Combine 3/4 cup flour, sugar, undissolved yeast, and salt in a large bowl.
Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F).
Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an electric mixer, scraping the bowl occasionally. Add 1/4 cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.
Divide dough into 12 equal pieces. Shape pieces into balls and place in a greased 8-inch round pan. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake rolls in the preheated oven until golden brown on top, about 20 minutes. Serve warm.
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Serving: 12 / Yield: 2 small loaves