Essene Bread

Day 1: Rinse wheat berries in cool water until the water runs clear. Drain well and place the berries in a large bowl. Cover with 3 cups of cool water, ensuring the berries are fully submerged. Cover the bowl with a plate or cloth and let soak at room temperature for approximately 12 hours. (Prep time: 15 minutes, Soak time: 12 hours)

Day 2-3: Drain the soaked wheat berries in a colander. Cover the colander with a plate to keep the berries moist but allow for air circulation. Place the colander in a cool, dark place away from direct sunlight. Rinse the berries 2-3 times daily, ensuring they remain moist but not waterlogged. The berries will begin to sprout; aim for sprouts about 1/4 inch in length. (Sprouting time: 24-48 hours, Rinse time: 5 minutes per rinse)

Day 3-4: Once the sprouts have reached the desired length, grind the sprouted wheat berries using a food mill or a food processor. Process until the mixture is a coarse, mushed consistency. (Prep time: 10 minutes, Grind time: 5-10 minutes)

Day 4: Transfer the ground mixture onto a clean work surface. Knead the mixture for about 10 minutes to develop the dough. Form the dough into two small, round, hearth-style loaves. Sprinkle an insulated cookie sheet with cornmeal to prevent sticking. Place the loaves onto the prepared sheet. (Prep time: 15 minutes, Knead time: 10 minutes)

Day 4: Cover the loaves with cloches or an inverted bowl to retain moisture. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 minutes. Then, reduce the oven temperature to 325 degrees F (165 degrees C) and continue baking for approximately 2 hours and 15 minutes, or until the loaves are firm to the touch. (Bake time: 2 hours 45 minutes)

Day 4: Remove the baked loaves from the oven and allow them to cool completely on a wire rack for several hours. Due to the bread's high moisture content, it is best stored in the refrigerator after cooling. Slice thinly or break apart by hand to serve. (Cooling time: 2-3 hours)