Yes, that's me.

I just got the scoop from my wife on this Essene bread deal.

Put a bunch of whole wheat kernels in a gallon jar and cover them with water. Soak overnight.

The next day, wash the kernels, leaving them moist but not sitting in water, and place fine mesh screen over the mouth of the jar secured with a rubber band. Lay the jar on its side in a cool dark place. In the morning, take the jar out and wash the kernels, leaving them moist but not sitting in water.

Within 24 to 36 hours they will begin to sprout. The shorter the sprouts are when you stop the sprouting, the better. Put the sprouted kernels in your food processor and run it until you have a mushy lump. The less green stuff that's uncrushed, the better. (This process actually gets better results in a grinder, but it's trickier to do.

Add raisins, or whatever, if you want. Mold into a round loaf, or whatever shape floats your boat.

Put in low heat oven, about 300 degrees, and bake until it's done. Judge this for yourself. Experiment till you get it like you want it.

There it is, Essene bread for a penny or two, plus electricity (or gas) for your stove.

The key to keep them from tasting "green" is to crush the sprouts before they get very big. Once they've cracked through the outer shell, according to Dr. D, they've changed from what is an Avoid to what is Beneficial for O's. (He can correct me if I'm wrong about the timing.)