Essener bread

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Essener bread is a mild, slightly sour tasting wholemeal bread that consists of 65–100% sprouted grain and is baked or dried .

Origin of the name

The name goes back to the Essenes , a group in ancient Judaism whose members allegedly made flatbreads from sprouted grain and dried them in the sun. To support this claim, reference is made to the "Gospel of the Perfect Life" translated by Edmond Bordeaux Székely . The existence of the original Hebrew text has not been proven. Nevertheless, in the early 1980s , bread made from sprouted grain was offered as Essener bread .

Manufacturing

A uniform procedure is not widespread. Only the use of germinated grain is the same for all processes, the proportion of which, however, varies greatly. Germinated grain is difficult to bake (the so-called outgrowth ), therefore flour or seed mixtures are added in different proportions. There is also no common method of loosening. Sourdough , baking ferments , baker's yeast or just the enzymes that arise during germination serve as leavening agents . While some producers bake at conventional temperatures, others try to keep them as low as possible. (Examples: 270 falling to 200 ° C, 180 falling to 140 ° C etc.). For raw food lovers , thin cakes are dried at a maximum of 40 ° C in order not to damage the enzymes. The consistency of the bread varies from loose to firm and sticky, the taste from sour to sweet.

Nutritional content

It is often believed that Essener bread is particularly rich in nutrients and poor in lectins . The germination of the grain begins with the activation of the enzymes that are necessary for starch and protein breakdown as well as for vitamin formation . The breakdown of protein or gluten depends on the germination conditions and can be delayed by lower temperatures in favor of better baking properties. In contrast, the content of several vitamins increases significantly even at low temperatures. An increased vitamin content can also be measured in baked bread. Also phytic acid is partially degraded, rye more than wheat, making the minerals are available better.

photos

  • Essener bread - baked at 270 ° falling to 200 ° C

  • Essener bread - baked at 130, falling to 100 ° C

  • Essener bread - without any additional raising agent

  • dried Essener flatbread

Individual evidence

  1. ^ Edmond Székely: Heliand - Gospel of the perfect life , Drei Eichen Verlag, page 40, ISBN 978-3769904437 .
  2. ↑ Germinated seeds as animal feed - analysis, research project No. 03OE662, Dec. 2003 (PDF; 650 kB)
  3. ↑ Use of germinated grain in poultry feeding, research project no. 02OE663, Sept. 2004 (PDF; 1.4 MB).
  4. ↑ Seedlings as a new type of multifunctional ingredient in ecological baked goods - optimization of production and use, research project no. 06OE167, 2010  ( page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. .@1@ 2Template: Dead Link / orgprints.org  

literature

  • Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 . , Page 503