Mana Bread

Date-Manna Bread

For this recipe, use organic eikhorn wheat. Much of our wheat is now treated with the herbicide Roundup to “ripen it quickly.” This kills most of the seeds and they will not sprout. Put 4 cups of organic wheat in a plastic ice cream pail that has had holes punched in the lid. A large jar would work as well. Soak the wheat for a few minutes; then invert the container to drain most of the water. Repeat this several times as necessary. When the sprouts are ½ to ¾ the length of the grains of wheat, they are ready. In a warm house, it is possible to start the process before supper, repeat the soaking before going to bed and then again the next morning; the wheat will usually be ready that evening. If it is ready too soon, put it in the refrigerator until you can use it.

2 cups sprouted organic eikhorn wheat
flour as needed for molding consistency
½ lb. dates
¼ tsp. cloves
¼ tsp. cinnamon

Preheat oven to 300°F.

Place the sprouted wheat in a food processor and whirl it until it is ground up and pasty. Add flour until the mixture is doughy. Fold in the dates, raisins, and spices and process a little more to mix. Form into small loaves or one larger loaf. Bake for about 2½ hours. This is a great recipe to use up food storage items.