That might help but it seemed like the sticky ground dough clogged the holes on the die as well as creating a blockage on both sides of the cutter blade. I'm fairly sure that drier berries will solve the problem but I'll try olive oil also. The next batch, enough for a 8X4" loaf (1.25 lbs.), starts soaking around 5:00 this afternoon and I'll watch them like a hawk in the morning until they just sprout. If everything goes as planned and the consistency of the dough before honey/yeast is as expected, I'll start another batch tomorrow afternoon for an attempt at sous vide Essene on Saturday.
Bentley, I meant sprouting/germinating.