You've already heard my little rantings and ravings on the enzyme inhibitors in grains, and how they necessitate proper preparation in order to be easily metabolised, well this is a sprouted grain bread, which means that the preparation has already activated the ingredients you are about to consume. Essene bread puts Tip Top to shame. It even makes Burgen Soy and Linseed blush a little in fluffy inadequacy. This is the thickest, most fiber filled, protein rich, loafy, nutty, beautifully simple bread you ever tried.
Even if you're starting with a more nutritionally wholesome grain like rye, the processing that all grains go through to become the soft bread that you smear your morning Hanks Jam over, is really nothing thats going to make your alimentary canal too chuffed. It's not just what bread contains but what the contents endure in the process of becoming bread that compromises the nutritional content of any good BLAT. Processing grains too finely breaks them down into mere fluff. Fluff might be what your head wants on a pillow, or what your first year philosophy professor is expecting in your essay on the Socratic Method, but it's not what your intestines are gunning for. Roughage is actually visceral to the dynamism of the digestive system. Like our muscles when we give them something hard to pull or lift (heh), our digestive system likes something harder to work against, it stimulates it and keeps it working optimally, and traditional Chinese Medical Practitioners are, in my opinion, right to believe that the stomach is the 'cauldron' of good health, vitality is won or lost there.
Bread is ubiquitous food. Sometimes toast is the best thing you can come up with in the morning, this is a great way to do a smarter version of an easy thing. Essene bread is really good for you, especially if you're a blood type O, it's one of the few grains that actually works really well on your particular system. I actually prefer this stuff to normal bread. Such simple ingredients, grain, salt and water. There is a Supreme version, a wheat, a spelt, a rye, a kamut, a wheat and date, a wheat and walnut. They taste sweet in a bland way, you actually taste the nuance of the individual grain, they're beautiful. Kind of like cakebread, but great for you.
Not that this is influencing my opinion at all, but you need to WET a SHARP knife before you CUT into the hellishly dense loaf in order to be able to wean off a slice for your toasting pleasure. God. Satisfying much? The bread dries out easily, keep the plastic wrap it comes in and use an elastic to secure it closed again and keep it in the fridge for up to a month.
The best combination I have come up with is 100% Melrose Almond Butter with Manuka or Forest Honey, or Almond Butter with Triple Berry Hanks Jam. Avocadosaltpepperlemon work as well. It's a little too thick and cumbersome a bread to do a sandwich with, but use it as a base for creative little concoctions of your own filthy imaginations. Nutella and Banana are my own case in point.
They haven't changed the recipe since the time of Jesus. Cheeses christ. Unlike David Hasselhoff, if it's still around it's got to be worth trying.
If you're greedily lusting after some, can't steal any and are sick of coveting your neighbours, then head to the fridge section of almost any health food shop and buy your very own loaf. Its a great way of eating wholegrains especially if you don't have the time to be soaking pots of brown rice. It's so good, he's coming back for it!