page_title: Sprouted bread
section_title: Essene bread
hierarchical_section_title: Sprouted bread / Essene bread
caption_attribution_description: English: Essene Bread, 70% sproud Rye, 30% Spelt, Temperature 200-270°C, cutted Deutsch: Essener Brot, 70% gesprosster Roggen, 30% Dinkel, Temperatur 200-270°C, aufgeschnitten
context_page_description: Sprouted bread is a type of bread made from whole grains that have been allowed to sprout, that is, to germinate, before being milled into flour. There are a few different types of sprouted grain bread. Some are made with additional added flour, some are made with added gluten, and some, such as Essene bread and Ezekiel bread, are made with very few additional ingredients.
context_section_description: Essene bread is a simple form of sprouted grain bread made from sprouted wheat and prepared at a low temperature. Proponents of raw foods often eat it uncooked or slightly heated. The Essenes, a Jewish religious group that flourished from the 2nd century BC to the 1st century AD, are credited with the technique and basic recipes for Essene bread, although no scholarly evidence exists for this claim. Sprouting and low-temperature preparation ensure the maximum possible vitamin content for this foodstuff. Sprouting also breaks down the lectins and other substances that some individuals may be sensitive or allergic to.
caption: A loaf of Essene bread made from 70% sprouted rye, 30% whole-grain spelt
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