Organic spelt / turmeric meal bread
Essenerbrot is made from freshly sprouted spelt. These slices are dried in our bakery, which is no warmer than 35 °C. To prevent the bread from spoiling, it is completely dried. This also makes it nice and crispy and ideal for all raw food lovers. Of course, it is also available baked.
Origin
The Essener bread has been available in many health food stores for several years. But some consumers wonder what is behind the name. The bread owes its name to a religious community from ancient Judaism, the Essenes. The members of this group subsisted on flatbreads made from glued grain. This is how the tradition goes. The flatbreads were dried in the sun before being eaten.
Eating bread today
In Germany, the first attempts to offer bread made from sprouted grain began in the 1980s. But all beginnings are difficult. Many attempts had to be made before an acceptable product could be brought onto the market. Nowadays, Essener bread is made from sprouted grain, but it is not dried in the sun and is usually baked in the oven at over 200°C. Although the inside of the bread never reaches more than 100°C, the heating causes it to lose its original shape as a raw food bread. Only with us can you get the Essener bread in its original raw food form - gently dried at no more than 35 °C. The bread contains many nutrients and has a very low glycemic index.
The advantages of Essener bread
The germination of grain makes it much more digestible for the human organism after use. Substances such as tannins and phytic acids are broken down during the germination process. This increases the nutritional value and vitamin content during the process, and the protein content is also increased by as much as 20 percent. Another advantage is the multiplication of minerals and trace elements such as magnesium, zinc, calcium, iron and many more. These elements are now in a more usable form than in the unsprouted grain. The high content of saturated and unsaturated fatty acids is also advantageous. The reduction in the total fat content also leads to a reduction in the calorie content.
The bread can be kept for at least 6 weeks after dispatch.
Spelt (Triticum spelta) is a type of wheat and botanically closely related to common wheat (Triticum aestivum).
Decorative items are not included in the scope of delivery.
The nutritional values have been calculated.
Gluten-free bread mixes
