Friday, April 12, 2013

The Essene Manna Bread in the Dead Sea Scrolls

Manna Bread is the Living Bread sent to the Essenes

The Essenes were a people who came from the Nazerenes and go as far back as Enoch, they were given Manna which came to them in form of wheat which would become a type of 'super food' for them to survive, needing little else to sustain a healthy bodily and spiritual state, a 'super bread' which was almost lost and rediscovered in the Dead sea Scrolls, in the Essene gospels.

It has within it the way in which Manna bread is prepared, the simple but secret recipe of the ancient bread of Man.

Living bread with Life giving properties. The energy of this bread when consumed is very different to any other bread, as the seed is sprouted before making the dough, the seed has a nucleus inside it and an outer crust that encases it, when seeds are sprouted, the nucleus inside awakens and all the codes and information comes alive, before this it is dormant and only a certain amount of its properties can be accessed, with sprouting the seeds the entire memory is retained and life forces are present and substances that were not present before come to life, which are active live stem cells.

The properties of these are anti aging in nature and completely curative and we can see a parallel here to our own transformation from within, that when the seed is ignited within its heart center (nucleus) we have access to Divine properties that transcend the singular dimension and narrow reality one otherwise experiences, all becomes available through transforming into a complete human being, just like the sprout is now at a stage of rebirth right after total annihilation has taken place.

New alive and fresh bursting with new energy in its fullest sense. On realization (becoming Real in a sense) it is much like bursting through the rough soils that we are borne into, breaking through the protection of the self (ego) exposed and openly surrendering to the soil encompassing and crushing its entire being, fusing with the substances and matter from the soil and pushing itself up out of the darkness of it's existence toward the light, unearthed liberated and breathing out new life.

 This is the transformation of Man; the death before death. The essenses (people of enoch to Moses) prepared the dough for Manna bread by initially sprouting the seeds of a grain or wheat, once sprouted, it is then blended with a little water until the dough is able to be kneaded (there is something very grounding and earthy about kneading dough and forming it between the hands, it is very much like a potter kneads clay before he starts his work.

I have worked with both clay and dough innumerable times, but each time I have done so, it takes me to a place of creativity away form worldly life, present in the moment in a rhythmic action of the dough almost merging with it, in complete submission of it's motions, I to it, as it is to me, the lump of seemingly lifeless mixture that is fully alive, it is humbling the way the dough slowly but surely lose resistance with every firm push and knead of the hand, with each pushing forward and forceful thrust against it, still it becomes more adaptable and subtle losing its resistance and rigidity and density all in the ebb and flow, flexing more easily into the desired form with each force of action or movement against it, it learns to go with the flow and rhythm of the movements.

After this phase of it's journey, it is ready to be thrust into high temperatures to purify it's substances and, raise itself to the occasion. And so it is baked in the oven, or sun dried with richer fuller flavors and swelling nutrients within are released and once touched by the flames, it's golden kiss of life, it lets go of all that it harbors and releases it's properties and attributes into the swelling mixture.

  'From the fire of my Hearth comes the fruit of the soul Have I become extravagant in my need to feed you?

'O soul find what is in your soil, know what is in your hearth, what it is and what is in it,  and feed it freely insatiably to those who have the hunger of the heart for this fruit, for how will it decrease the fire of my hearth and that which it brings fourth?'

 O' Lord Bless us and give us our daily bread.

In rhythmic motions kneading dough and several hours upon baking, will rise becoming worthy of consumption by man himself, a living food; filled with divine light and energy we know as Manna.

 When the bread is tasted you will see yourself, that it is not ordinary in any sense, it is heavy in flavor and rich in nutrition, yet light in both sense of the word, ethereal and empowering. In the same truth lies in the clay, when a potter kneads his clay ready for burning in a kiln, he will knead out as much of the air bubbles as possible making the clay very subtle and flexible so it can be easily formed on a wheel and made into a nice smooth shape.

'Essentially clay and wheat are what connects us with our essence and the earth, wheat is the seed of the earth and clay is the seed of man'

How to make Manna Wheat Bread from The Essene Text found in the Dead Sea Scrolls

Of all the known breads, the simplest and possibly the most nutritious is Essene whole grain bread. An ancient recipe for this unusual loaf appears in the first century Aramaic manuscript entitled The Essene Gospel of Peace (from which the bread derives its name). It dates back to prehistoric days when wafers made from a grain and water paste were cooked on sun-heated stones.

Amp Up Your Bread With Sprouted Grains and Multigrains Make homemade bread even more nutritious and tasty by adding a variety of whole and sprouted grains... There's not much difference between the baking technique used by the monastic brotherhood 2,000 years ago and our modern method.

Both result in a round, flattened loaf — rather like a sweet, moist dessert bread or cake — containing all of the virtues of unadulterated sprouted grain, its sole ingredient.

The recipe offered below is adapted from Uprisings: The Whole Grain Bakers' Book, a compilation of bakers' recipes inspired by the Cooperative Whole Grain Educational Association Conference of 1980.

 Sprouted Wheat Grains 

 To sprout your grain, you'll need a wide-mouthed glass jar (or a large plastic tub or soup pot) that has a screw-on lid with holes punched in it or a piece of fine screening, cheesecloth, or netting secured to the top with a strong rubber band. A meat grinder (or a food processor or hand-cranked grain mill), a cookie sheet, and an oven will take care of the rest. Hard red winter wheat is a good choice for sprouting.

Just be sure to buy uncooked, unsprayed, whole grain berries.

Two cups of wheat yields about four cups of dough — enough for one loaf — so purchase accordingly. From Whole Wheat Berries to Fresh Baked Bread:

The Essene Bread Recipe Sprouting Wheat Grains for Sprouted Flour Begin by measuring the desired amount of whole wheat berries into the sprouting jar.
Soak the berries overnight, using twice their volume of water.

The next morning, drain off the liquid (which is rich in nutrients and can be added to soups, drinks, etc.),
then set the jar in a dark place and rinse the berries with cool water at least twice a day. (every 12 hours rinse and drain)
Drain the jar thoroughly after each rinsing, and shake it occasionally to prevent matting and spoilage.

When the sprout tails are about twice as long as the berries and have a sweet taste (try them!), they're ready to use. This takes three or four days, depending on the temperature, humidity, and so on.

Skip the last rinse before grinding so that the berries won't be too moist to use.

 Making Sprouted Flour Bread Dough

 Next, oil the grinder parts and put the sprouts through the grain grinder.
The resulting dough should be juicy, sticky, mottled light and dark, and rather like raw hamburger in consistency. If you think nuts or fruit would give some extra zing to the finished product, now's the time to put them in. Whatever dried fruits you plan to add should first be soaked in hot water for 20 to 30 minutes. Shaping Your Sprouted Grain Loaves Ready?

Now, wet your hands and take up a quantity of dough. One handful makes a nice roll, while a double handful is good for a small loaf. Work the dough briefly to get out any air pockets, then shape it into circular, somewhat flattened loaves.

Place them on an oiled cookie sheet. Baking Sprouted Grain Bread Bake for approximately 2 1/2 hours at 250 degrees Fahrenheit, until the outside is firm—but not hard—and the bottom springs back slightly after a gentle prod with the thumb.

The inside will be quite soft, developing a firmer texture upon cooling. (To prevent the loaves from drying out, some bakeries spray them with water before and during baking, or place a pan of water on another shelf in the oven while the bread is baking.) *a thick layer of any flour and place loaf on top to prevent sticking

Allow the loaves to cool on wire racks and then store them in sealed plastic bags.

If you're going to eat your Essene sprouted grain bread within three or four days, don't refrigerate it, as it will stay moist if stored at room temperature.

Refrigerated, it will keep up to four weeks, and the bread can also be frozen. keeping them like fresh.

That's all there is to it. Sprout, grind, shape, bake and enjoy!

Source ref: :

  Essene Rye Bread

 3 1/2 cups rye berries (soaked 8-12 hours, rinsed; sprouted 24-48 hours) [I sprouted 2 days.]
 2 cups sunflower seeds (soaked overnight, sprouted one day.)
 2-1/2 teaspoons ground caraway seeds
 2-1/2 teaspoons ground dill seed
 2 teaspoons herbs of choice
 1 tsp. sea salt
 measurements of sprouted rye berries & soaked sunflower seeds are after they've been soaked and sprouted (rye berries) or soaked (sunflower seeds). I soak the rye berries for overnight, then rinse them, then leave them to sprout and the next day soak the sunflower seeds, sprout them for 1 day so that they're both done at the same time. Preparation:

1. Put all ingredients in a bowl and knead by hand.
2. Put the mixture through the Omega or Champion Juicer using the blank screen and a round or oval nozzle. 3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours.
We usually form it into 2 medium-size loaves or 4-6 little loaves.

 The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting - a little like rye-sourdough.