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Author Topic: Essene Bread  (Read 1980 times)

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hughver

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Re: Essene Bread
« Reply #15 on: March 18, 2020, 11:31:53 AM »

The dough turned out to be too moist to put on a frog mat so I used a small loaf pan.
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jdmessner

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Re: Essene Bread
« Reply #16 on: March 18, 2020, 12:27:58 PM »

The dough turned out to be too moist to put on a frog mat so I used a small loaf pan.

I found the dough to be moister than I remembered. I think next time I will try and extract more moisture before grinding the sprouts.
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hughver

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Re: Essene Bread
« Reply #17 on: March 18, 2020, 12:34:22 PM »

I rinsed them just before grinding, probably a mistake. On the bright side, it tasted pretty good raw.  :lick:
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

hughver

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Re: Essene Bread
« Reply #18 on: March 18, 2020, 03:50:43 PM »

After 4 hours at 170° the IT is 157° . Turned off heat and will let sit for 3-4 more hours.
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hughver

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Re: Essene Bread
« Reply #19 on: March 19, 2020, 02:18:13 PM »

Update: After letting the loaf cool for a short period of time, I tried to turn it out onto a cooling rack. The majority of the loaf was still very moist. Into the oven set to 170° for 2 more hours, still moist, raised oven temperature to 200° and left in 3 more hours. Before bed, I turned it onto the rack and left it on the counter overnight. I cut a slice for breakfast this morning, the texture was moist like fruit cake but it tasted very good.

I only used half of the berries that I bought so I’m going to try again with the following changes: Let the berries dry for at least 6 hours after the final rinse, limit the thickness of the batter to 1” in the pan, cook for 6 hours at 200° and let completely cool before turning out onto rack.
« Last Edit: March 19, 2020, 04:59:03 PM by hughver »
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Kristin Meredith

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Re: Essene Bread
« Reply #20 on: March 19, 2020, 02:49:39 PM »

What berries did you add?  What about dried fruit and/or nuts?  It sounds good.
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jdmessner

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Re: Essene Bread
« Reply #21 on: March 19, 2020, 04:29:16 PM »

What berries did you add?  What about dried fruit and/or nuts?  It sounds good.

I think by berries he was reffering to the wheat berries used to make the dough.
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hughver

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Re: Essene Bread
« Reply #22 on: March 19, 2020, 04:57:15 PM »

Yes, I meant to say wheat berries. However, I did include raisins that were hydrated in boiling water and chopped pecans. On a side note, I finally prepared something that my wife likes (she's not vegan, just not much into smoked meats).  :cool: 
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jdmessner

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Re: Essene Bread
« Reply #23 on: March 19, 2020, 05:25:28 PM »

I only used half of the berries that I bought so I’m going to try again with the following changes: Let the berries dry for at least 6 hours after the final rinse, limit the thickness of the batter to 1” in the pan, cook for 6 hours at 200° and let completely cool before turning out onto rack.

It looks great.  :clap: The texture you describe is what you are looking for with this bread. Glad you liked the taste and even better yet that your wife liked it! I also have some more wheat berries and will give it another go. Between the two of us we should be able to get this worked out!

My problem was also with too much moisture in the sprouts. How are you going to dry them out? I don't want to get them too dry. It is supposed to be moist, but dough should not be (for lack of a better word) loose. From what I remember from back in the day, once you made the loaf, that was the shape it held. My goal is to make a nice rounded 1 lb. loaf.

Here is my game plan. I am planning to soak, rinse, and drain like the first time. However, before I grind them I am going to wrap them in a towel or cheese cloth and twist the ends to wring out some of the excess water, Hopefully I can do this without drying out the berries. I will definitely add some dried fruit to it (probably figs or dates) and some nuts.

I understand the purist line of thinking to bake at a really low temp for 12-14 hours to preserve the enzymes. However, it's not brisket, it's bread!! On my last batch, I think the bread absorbed too much smoke baking at the lower temp (130-135ish). I liked your idea of starting at 170. I am not too worried about the enzymes being alive or dead, so I think I will probably start around 200-225 range and see where I am at in about 6 hours. 

Let me know when you start soaking your berries and I will start mine at the same time and we can compare notes. I appreciate your doing this, it helps to see someone else do it. I learned a lot from your efforts!



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hughver

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Re: Essene Bread
« Reply #24 on: March 19, 2020, 06:09:39 PM »

I started my berries, 3 cups or ~ 22 oz., soaking today at 12:30 PM MST. I'll soak, rinse and drain when I go to bed, around 11:30 PM MST.  One source that I read said to process after the sprouts get as long as the grain. Our moisture problem may be due to soaking them too long. I was also wondering if after you grind/process the berries the mixture is too moist, you could just let the mix dry out in the refrigerator for a while until the proper moisture consistency is achieved. BTW, I added a cup of dehydrated raisins to the food processor and ground them up with the berries. I added another cup after processing along with a cup of chopped pecans.
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jdmessner

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Re: Essene Bread
« Reply #25 on: March 19, 2020, 09:35:54 PM »

I started my berries, 3 cups or ~ 22 oz., soaking today at 12:30 PM MST. I'll soak, rinse and drain when I go to bed, around 11:30 PM MST.  One source that I read said to process after the sprouts get as long as the grain. Our moisture problem may be due to soaking them too long. I was also wondering if after you grind/process the berries the mixture is too moist, you could just let the mix dry out in the refrigerator for a while until the proper moisture consistency is achieved. BTW, I added a cup of dehydrated raisins to the food processor and ground them up with the berries. I added another cup after processing along with a cup of chopped pecans.

OK I have mine soaking too. I only had a cup and a half of berries left. That should be enough for one healthy loaf or a couple of small ones. Soaking in 1.5 cups of water at 8:30 p.m. EST. Let the adventure begin!!

Your info on the sprouts being the same length as the grain is what I have tried to go by. I don't think we were too far off. However, I did let mine go a day longer than I origionally intended, but that was because I wasn't sure if they were long enough. What I did notice as I did my final rinse was that the sprouts in the middle were longer than the ones I was eyeballing on the surface. So you might be on to something.

If this works, I am ordering rye berries next time!


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hughver

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Re: Essene Bread
« Reply #26 on: March 20, 2020, 03:07:23 PM »

The recipe that I saw used a combination of rye and wheat berries (2 cups of wheat and 1/2 cup rye). I covered my berries with an inch of water and let soak for 12 hours. After soak, rinse and drain twice a day until sprouts are the same length as the berry. Its been 24 hours since I started and no sign of sprouts yet.
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jdmessner

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Re: Essene Bread
« Reply #27 on: March 20, 2020, 10:03:18 PM »

The recipe that I saw used a combination of rye and wheat berries (2 cups of wheat and 1/2 cup rye). I covered my berries with an inch of water and let soak for 12 hours. After soak, rinse and drain twice a day until sprouts are the same length as the berry. Its been 24 hours since I started and no sign of sprouts yet.

I soaked the berries 12 hours and they almost doubeled in volume from 1.5 to 2.5 cups. When I rinsed them about 5 hours later, they had doubled in size to 3 cups. I have altered my rinsing technique a bit this time around. Last time I left them in the colander the whole time. I would just rinse and let them drain. This time I am taking them out of the colander, rinsing them in small batches, and returning them to the colander to drain. My hope is that this will help them sprout a little more evenly.

When I rinsed them this afternoon they were swollen and starting to open up. When I rinsed them tonight (24 hour mark) they were just beginning to sprout with white nubs starting to show. It will be interesting to see how far along they are at in the morning. Depending on the progress, I am guessing my timetable will probably be to rinse them in the morning and early afternoon, then bake them tomorrow night. I have some stuff to do in the afternoon that could mess up the timing, but if I can start baking them by 5 or 6 I should be OK, I just don't want to stay up all night (guess I am getting OLD)! I would rather grind them a little early this time since I let them go a little long last time.
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hughver

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Re: Essene Bread
« Reply #28 on: March 21, 2020, 12:35:48 PM »

I think that my berries are just about ready for processing, its been almost 48 hours since I started the soak. As you can see, I also opted to put them in a larger container to dry. I did a final rinsed this morning at 6:30 AM and will process around noon.
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hughver

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Re: Essene Bread
« Reply #29 on: March 21, 2020, 04:20:39 PM »

Mixture came out a lot less moist this tine, I was able to form it into loaves without a pan. Into the oven set to 200° for 6 hours.
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