PROCEDURE
Rinse the wheat berries in cool water.

Drain and submerge the berries in cool water in a large bowl. Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours.

The berries will soak up a considerable amount of water. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place where the sun won't shine on it.

Rinse the berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4".

Growth depends on moisture and temperature.
Grinding the berries is the next step In the past this was done between smooth stones.

A grain grinder is rather messy. A meat grinder or a food processor might also work.

After grinding, dump the mushy grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, and then form 2 small round, loaves.

Sprinkle a cooking sheet with a little bran or cornmeal, and put the loaves on it. Preheating the oven is not necessary. Cover the loaves with clothes and bake at 350°F for 30 minutes. Then turn the oven down to 325°F and bake for approximately 2 hours and 15 minutes more.
Essene bread was probably baked on hot rocks under scorching sunlight and a solar cooker could be used.

Baking at the oven temperatures as suggest might destroy the sprout enzymes. Guaranteeing the preservation of the enzymes might require baking at a very low temperature for perhaps 4 hours.

Faster cooking produces a moister bread that will not keep as long. Refrigeration will be required for long storage. For best results, slice this bread thinly or break with hands.

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