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Essene bread is a simple form of sprouted grain bread made from sprouted wheat and prepared at a low temperature. Proponents of raw foods often eat it uncooked or slightly heated. [ 4 ] [ 5 ] The Essenes , an ascetic Jewish sect that flourished from the second century BCE through the first century CE , are credited with the technique and basic ...
A 4,000-year-old Mesopotamian recipe for brewing beer from multigrain loaves of bread mixed with honey is the oldest surviving beer recipe in the world. [15] The Brussels Beer Project microbrewery in Belgium has developed an amber beer with a 7% alcohol by volume named Babylone that incorporates this recipe using leftover, unsold fresh bread donated by supermarkets.
Combine soy milk, yogurt, almond butter, and hemp in a blender. Add frozen fruit (break banana into chunks) and ice cubes and pulse until smoothie is thick and smooth.
The soaking increases the water content in the seeds and brings them out of quiescence. After draining and then rinsing seeds at regular intervals, the seeds then germinate, or sprout. For home sprouting, the seeds are soaked (big seeds) or moistened (small), then left at room temperature (13 to 21 °C or 55 to 70 °F) in a sprouting vessel.
Germinated wheat (Persian: جوانه گندم) or sprouted wheat, wheat sprout is a product of germinating wheat seeds in a wet and relatively warm environment in a process called sprouting. It is sometimes used instead of barley in the form of malt (early stage sprout) for making beer.
Water lily seed bread was also common in the Top End. The two species of water lily used were Nelumbo nucifera and Nymphaea macrosperma . During the early part of the dry season, water lilies were an important part of the diet, with seed pods eaten raw or ground into paste.
Also very important is the retention of the grain's husk, even after threshing, unlike the bare seeds of threshed wheat or rye. This protects the growing acrospire (developing plant embryo ) from damage during malting, which can easily lead to mold growth; it also allows the mash of converted grain to create a filter bed during lautering .
In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, [16] in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.