The Blood Type Diet Archives Volume 5
Posted By: heidi
In Response To: Mana Bread (Ayesha)
Some of the sprouted grain breads are made by sprouting, then dehydrating, the berries. The Ezekiel 4.9 bread in my local breadery (often containing sprouted corn and lentils, which we're not entirely sure about yet) is like this, similar to any other dry-ish loaf of bread.
Others are processed from the moist sprouts, and have more of a gooey texture (like Brian's essene bread in the Recipe section). The "Manna" breads I have found are like this, about the texture of very heavy plum pudding.
Messages in This Thread
Ayesha -- Tuesday, 7 July 1998, at 11:03 a.m.
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