Essen bread is a very intelligent technique for consuming cereals and seeds from a nutritional point of view.
Its name comes from an ancestral culture that dates back more than 4,000 years: a group of ascetic Jews who were persecuted and perfected the use of minimal food resources for survival. This is how this way of consuming wheat was born, which allows for optimizing and expanding the bioavailability of the nutrients contained in the grain. This happens as an effect that enzymes cause on the nutritional potential of the seed during germination process. The enzymatic action allows simplification of the macronutrients into easier to digest structures. in addition to providing all the vitality of a grain in the germination phase.
The original process of drying or "cooking" of Essen bread happened through exposure to the sun. This recipe came to us from the Negev Desert in Israel. However, the version here presented has been improved and conditioned to the resources and tools of our time, so that our product would gain in nutritional and sanitary qualities.
To carry it out, it will be necessary to master the basic techniques of germination of non-mucilaginous grains and ideally have a dehydrator.
300 gr of golden flaxseeds (brown ones taste very strong)
300 gr of sunflower seeds
300 gr of buckwheat seeds
50 gr of prunes (optional)
A pinch of salt.
To begin with, we need to sprout the grains of sunflower and buckwheat seeds during two days. On the night of the second day of sunflower and buckwheat germination, we will soak the golden flax seeds separately for at least 8 hours. After soaking, rinse the flax seeds under the tap with the help of a metal strainer with small holes. Put in a food processor about 60% of the flax seeds, already rinsed and drained, together with the pitted prunes (optional, not relevant). With the resulting pulp, join all the ingredients in a bowl and knead until obtaining homogeneous dough. Finally spread on a baking paper in a dehydrator in a layer approximately ½ centimeter thick. Here you have two drying options: 24 hours at 42ºC (to keep the enzymes intact) or 16 hours at 60º.
To preserve it, use a well-sealed container and I advise you to put a small layer of salt on the bottom. After that layer of salt, place a napkin or layer of kitchen paper and then fill the container with the Essen bread and store it in a cool and dry place. This way it will not be affected by the humidity that can make it lose its crispy touch. If you need to recover its crunchiness for some reason, put it back in a dehydrator for a little while.