As a culinary expert with a deep appreciation for the history and diversity of food, I'm thrilled to delve into the fascinating subject of manna bread, a staple that has sustained civilizations for millennia.
Manna bread, also known as essene bread, is indeed one of the most ancient forms of bread, with a history that stretches back thousands of years. Its simplicity and the health benefits associated with it have made it a subject of interest for many, especially those who are health-conscious or follow a natural diet.
The primary ingredient in manna bread is sprouted wheat berries. Wheat berries, which are the entire grain of wheat, including the bran, endosperm, and germ, are allowed to sprout or germinate. This process activates enzymes within the wheat berries, which in turn breaks down the carbohydrates and proteins, making the nutrients more accessible and digestible for our bodies. Sprouting also increases the availability of vitamins and minerals, particularly vitamin C, and enhances the overall nutritional profile of the grain.
The second and final ingredient in manna bread is water. The simplicity of the ingredients is part of what makes this bread so unique. Water is used to combine the sprouted wheat berries into a dough, which is then typically dehydrated at a low temperature to remove the moisture, leaving behind a light, crisp bread that can be stored for extended periods without the need for refrigeration.
One of the key aspects that sets manna bread apart from other breads is its absence of additives. It contains no preservatives, which means it relies on the natural processes of sprouting and dehydration to achieve its long shelf life. There are no leaveners, such as yeast or baking powder, used in the traditional preparation of manna bread. This results in a bread that is dense and chewy, with a texture that is quite different from the fluffy, airy loaves that many of us are accustomed to.
The lack of oils, salts, sugars, and animal products also means that manna bread is often considered a healthful choice. It is naturally low in fat and sodium, and because it contains no added sugars, it is suitable for those following a low-carb or ketogenic diet. Additionally, the absence of animal products makes it a vegan-friendly option.
The process of making manna bread is relatively straightforward but requires some planning, as the sprouting of wheat berries can take a few days. Here is a basic outline of the steps involved:

1. Soak the wheat berries: The wheat berries are soaked in water for a period of time, typically 10-24 hours, to initiate the sprouting process.

2. Drain and rinse: After soaking, the wheat berries are drained and rinsed thoroughly to remove any hulls or debris and to prevent the growth of mold.

3. Sprout: The drained wheat berries are then left to sprout, which can take several days. They need to be rinsed regularly to keep them moist and to encourage sprouting.

4. Blend: Once the wheat berries have sprouted to the desired level, they are blended with water to form a thick batter.

5. Dehydrate: The batter is spread onto dehydrating trays and placed in a dehydrator for several hours, or until the bread is completely dry and crisp.

6. Store: The finished manna bread can be stored in an airtight container for several weeks without refrigeration.
Manna bread is not just a historical curiosity; it is a testament to the enduring wisdom of our ancestors and a reminder of the simplicity and power of whole, natural foods. Its nutritional benefits, coupled with its unique texture and flavor, make it a worthwhile addition to any diet.

read more >>

Manna bread (or essene bread) is probably the oldest bread out there, and has been eaten by people for thousands of years. It's made using sprouted wheat berries and water. It has just two ingredients. Free of preservatives, additives, leaveners, oils, salts, sugars, and animal products.Mar 6, 2014read more >>