SPROUTED (ESSENE) BREAD Wheat Berries (or whole corn kernels) * Sea Salt * Water
Pour wheat berries (or corn) into a jar until it is half full. Then fill it with water, and soak the berries (kernels) overnight. Drain, rinse, then drain again. Place in
the dark for 3 days, rinsing
three times a day (5 days for corn). After 3 (or 5) days, put the sprouts through a food mill. Add salt and whatever else you want, such as raisins and dried fruits, or seeds, etc. then pat them into little loaves.
Bake on oiled cookie sheets in really low heat, like 250 degrees or up on a hot roof in summertime, until cooked.
SAVORY CRACKERS 1 c. unbleached white flour 1 c. whole wheat flour 2 t. baking powder ½ t salt
½ t. garlic 3/4 t. chili powder ½ c. nutritional yeast 3 T. oil 2/3 c. soymilk or water
Mix the dry ingredients, then add the oil and soymilk or water. Knead into a small
ball. Divide ball in half, roll each ball out on a floured board to a thin layer, then
sprinkle the top with caraway or sesame seeds. Roll over the dough lightly once with the
seeds on top, to keep them from falling off so easily once baked. Cut into cracker
shapes; squares, circles, diamonds, etc. and bake 5- 7 min, or until browned, at 425
degrees.
EASY PIE CRUST Put 1 ¼ c. unbleached white flour, ¼ c. soy margarine cut up into little
pieces, and 3-4 T. water into a food processor, and whirl. Put on floured surface and
roll into pie crust. Can refrigerate or freeze in pie tin. When ready to use, put
aluminum foil on edges and dried beans inside center to shape, and bake at 375 for
15 min, then take off foil and pour out beans, and add filling, cook on 325 degrees
until browned edges and inside cooked.
NO KNEAD WHOLE WHEAT BREAD 1 T. dry active baking yeast ** 2 c. warm water ** 2 T. honey ** 1 1/2 t. sea salt ** 2 T. oil **
4 1/2 c. whole wheat flour ** cold water ** 4 T. sesame seeds
Dissolve yeast in warm water. Add honey, salt and oil and mix well. Stir in flour and beat well. Cover bowl
with a wet towel and let sit in a warm place for 10 minutes. After 10 minutes pass, stir the dough well. Every ten
minutes for the next hour, stir the dough. After an hour, place dough into two well-oiled loaf pans. Make a diagonal slash
on the top of each loaf and sprinkle with cold water. Cover with wet towel and leave to rise about 30 minutes. After 30 minutes,
sprinkle with water and sesame seeds then place in 375 degree oven for 35-40 minutes. This bread is easy to make and very good.
BISCUITS 2 c. flour ** 1/3 c. oil ** 3 t. baking powder ** 2/3 c. soymilk (or almond, rice, etc. milk) ** 1/2 t. salt
Mix dry ingredients together. Rub in oil. Add soymilk. Knead dough together in bowl 20 times. Toll into little balls, and place on oiled pan, touching each other. Cook at 400 degrees for 12-15 minutes.
SOURCE FAMILY CORNBREAD Mix together cornmeal with some minced garlic cloves, a dash of Dr. Bronner's Mineral Seasoning and
also some of his boullion, then add some brewer's yeast, sunflower seeds and enough water to hold it together as
a dough. Place it in a greased 8x8 pan, and cook at 375 degrees until golden brown.
PUMPKIN & PECAN BREAD 1/2 c. butter or margarine, softened * 1/2 c. sugar * 1/2 c. brown sugar * 2 eggs * 1/2 c. canned or cooked fresh
pumpkin * 1 3/8 c. white flour * 1/2 T. pumpkin pie spice * 1 t. baking powder * 1/2 t. baking soda * 1/4 t. salt * 1/2 c. pecans, chopped
Cream sugars and butter. Add eggs, one at a time, beating well after each addition, then beat in pumpkin.
In another bowl, mix flour, soda, salt, powder, pecans. Mix well, then add to pumpkin mixture.
Pour into a greased loaf pan. Bake at 350 degrees for 1 hour and 10 min., or until a knife in center comes out clean.
LEFTOVER CEREAL CRACKERS When you have leftover hot cereal such as oatmeal or rice grits, or leftover grains such as barley, you can make them into crackers by adding enough flour to make a stiff dough, then
roll it out thin. Season it with salt, seeds (such as sesame, sunflower, caraway, etc.), cut into shapes, and bake at 375 degrees for 15-20 minutes. Let cool once out of the oven then cut into crackers.
Kirsten Anderberg. All rights reserved. For permission to reprint/publish, please contact Kirsten at kirstena@resist.ca.
Kirsten Anderberg. All rights reserved. For permission to reprint/publish, please contact Kirsten at kirstena@resist.ca.