Essen Breads

Just sprout grains over 5 days, then ferment for 3 days.
Drain the sprouted grains, and process, adding sea salt and caraway seeds ..my choice.
Add 7year old sour dough starter

ferment a further 24 hours

Place in bread pans..greased and bake-dry 4 -6 hours at 200f..cool in pans

delicious whole grain goodness..fermenting makes the grains sweet.

Legend has it it was created by a sect in the Holy Land, thousands of years ago, the Essene's, who dried the bread in the sun.