When I was interviewing Chef Susan Teton Campbell the other day I had no idea that she would share how she makes raw Essene bread at home…
But, she did, and we’re all going to be much more enlightened because of it!
Today, Chef Teton explains what ingredients she uses and how she does it. 
Take a look…
Your question of the day: What is (was) your favorite bread?
Click here, scroll down to the bottom of the page and leave your comments now!
Please be sure to check out Chef Teton’s Essential Cuisine on her website… http://www.chefteton.com
Live Awesome!
Kev
4:20 pm on May 27th, 2010
that has to be…homemade sprouted flax and kamut crackers
OH! and cinnamon raisin was my fave
4:21 pm on May 27th, 2010
I have some sprouted wheat-free bread that I really like. I toast it and spread some coconut peanut butter and cinnamon on it. It’s quite good. I also got some sprouted wheat bagels. Those are pretty good, although I probably shouldn’t eat those as much. I dunno, I’m not so scared of gluten anymore. I don’t think I’m really sensitive to it anyway.
4:22 pm on May 27th, 2010
As I’m watching this video, I’m eating a folded up Ezekial Sprouted Grain tortilla with coconut butter dripping out the bottom and down my arm. ummm. I’m addicted.
4:41 pm on May 27th, 2010
I love the Ezkiel 4:9
Even that is not raw but is very good
4:51 pm on May 27th, 2010
GREAT SHOW i WENT TO HER SITE TO
5:10 pm on May 27th, 2010
Quote from Sharon:
“As I’m watching this video, I’m eating a folded up Ezekial Sprouted Grain tortilla with coconut butter dripping out the bottom and down my arm. ummm. I’m addicted.”
Wow. That sounds good. And to add to that, yes coconut butter with cinnamon is wonderful on sprouted bread. Especially when it’s toasted.
6:04 pm on May 27th, 2010
Any bread made in a good old fashioned bakery. (may be baguette is nr1?) I grew up with the smells of good baked bread in the Netherlands, Germany and France. Bread is part of my life and I do not understand the taboos about it in the raw food world. Of course you can go overboard eating it and too much can clog you up. When I moved to North America I did not understand how one can eat something like wonder bread or “subs”. Personally I think that manna and essene bread is too dense for me. I used to eat too much bread but now I do not anymore. Everything in moderation is still my slogan.
6:08 pm on May 27th, 2010
garlic bread, garlic plus organic toast, wait to cool a bit add flax oil then the garlic
7:08 pm on May 27th, 2010
Daves Sprouted Flourless Bread
7:23 pm on May 27th, 2010
A chinese bakery near my work makes this dark brown bread with pumpkin seeds, walnuts, and sweet adzuki beans in it. I have a weakness for it, so I’m trying to eat more red beans and seeds on my own to fill the craving.
7:31 pm on May 27th, 2010
Essene cinnamon & raisin bread I love it because I can use it to make raw french toast in the dehyrator. YUMMY!
7:40 pm on May 27th, 2010
Mom’s Easter bread
8:06 pm on May 27th, 2010
That’s awesome! For years, I’ve been buying manna bread (which I love) but I’ll definitely have to try and make it from scratch now.
8:13 pm on May 27th, 2010
Unfortunatly, i’m french and because the sound is not very good, i don’t understand everything…is it possible to have it written?
please?
8:18 pm on May 27th, 2010
Date Walnut Essene bread for sweet.
Manna Sunseed bread is great too.
Rudi’s makes a delicious cinnimon raisin bread as well, great dessert treat.
9:14 pm on May 27th, 2010
Wonder Bread? Hmmm, it’s a toss up, eh. When i was a kid i went to France with my family. I was so impressed by their baguettes, cuz the crust was so hard & the inside so soft that the crust massaged by gums & the whole inside of my mouth. Every bite registered as such a good feeling at the time. I know it was only conventional bread, but they sure know how to give it taste. Ha, come to think of it, back then I was probably eating Wonder Bread & the likes of that back home, so of course it was no toss up, whatsoever.
When I’ve bought the Ezekiel it’s always been their tortillas, basically cuz I find sandwiches too bready, putting the thickness of the bread in competition with the amount of contents. I’ve basically stopped eating sandwiches & for the most part, bread too. But I will try one of their loaves now. I think I hadn’t cuz it just looked like frozen conventional bread, in the style, anyways
9:45 pm on May 27th, 2010
I really like the Ezekiel breads and tortillas, and also Manna breads. Never tried Essene bread before, but I would like to.
10:04 pm on May 27th, 2010
I have a wheat allergy…can I eat soaked, sprouted wheat berries? OR…can I make essene bread with other grains?
10:19 pm on May 27th, 2010
My really favourite is whole grain bread or rye sourdough bread as it is prepared in Germany or the Italian olive oil breads. Not glutenfree and certainly not raw but very flavoursome and very real, no substitutes here. I would love to try doing this recipe, esp. the fermented version. Chef Teton mentions that she ferments flour but does not elaborate. How would you do it? Are you going to try it out? Just received the culture starter – is that what you would use to start the sourdough culture?
Great show! Thanks
11:24 pm on May 27th, 2010
Sorry folks… but FERMENTED FOOD is garbage! Just like alcohol and vinegar are!
12:01 am on May 28th, 2010
Mina ~ you said fermented food was garbage .
Does that mean that sauerkraut is not good
for people to eat ? Thanks ~
1:02 am on May 28th, 2010
“Dave’s Killer Bread” and “Ezekiel 4:9″!
3:03 am on May 28th, 2010
Hemp Seed bread, yum. I like dense bread. Actually I almost never eat bread any more.
8:03 am on May 28th, 2010
I try not to eat gluten is sprouted wheat gluten? I do miss pumpkin/rye bread.
Thanks again for the information. I was not aware of Ezekiel or Manna brands of bread.
9:23 am on May 28th, 2010
Sweet potato Essene Bread aka The Sproutman’s Recipe Book Kitchen Garden Cookbook only I dehydrate it. Chef Teton’s DVDs look awesome and I am going to order them.
9:27 am on May 28th, 2010
Hmmmm, gotta be Ezekiel 4:9 sprouted cinnamon raisin. Put some coconut butter and a little more cinnamon on it……heaven! Great interviews, Kevin!
10:53 am on May 28th, 2010
I really can’t wait to try this one out, and get your book on the 7 days raw plan. I have been wanting a personal shopper so I don’t get distracted, and I’m going for the book for those shopping lists and pre-planned menus. Thank god you offer it! Thank you so much!
Anyone in Sonoma county? I just started a local raw group with Yahoo so we could share recipe ideas and whatever else. Contact me if interested.
12:17 pm on May 28th, 2010
Croissant! I’m just kidding… I don’t eat bread anymore. I used to love bread, it made me sick, I can’t even eat sprouted dehydrated bread.:-(
2:43 pm on May 28th, 2010
Isn’t anything cooked over 105 degrees considered cooked??
3:19 pm on May 28th, 2010
I used to love bread too. Especially being Belgian we love good quality artisan type breads. However it makes me bloat till I look pregnant and it makes my stomach hurt really badly
I’ve tried manna bread and love it but I end up spitting up mucus the whole next day! This year I started making my own sprouted buckwheat quinoa bread but it can be really laborious.
btw, has anyone tried Julian bakery bread? they have a gluten-free loaf and many other healthy breads and they also have a manna loaf that is gluten free. I think I’m gonna order some to try them out!
7:13 pm on May 28th, 2010
Ezekiel Bread is my favorite but I really want to learn to make bread in my dehydrator.
9:32 am on May 29th, 2010
Yep, I love Julian Bakery bread.
1:00 pm on May 30th, 2010
real French bread from a French bakery
sourdough on the piers of SF
my own home made bread.
However, now I am gluten-free, these are memories of pleasures past.
I do like THE FAMOUS ONION BREAD RECIPE I got from your channel. I will make some again soon since on June 8 I will attempt 30 day raw.
8:47 pm on May 30th, 2010
Almond bread…..use to make, bakes in 10 min
2:13 pm on May 31st, 2010
Handmade sourdough bread made the old-fashioned way. Love the dense bread, sour taste and probiotic benefit!
2:15 pm on May 31st, 2010
Most breads have mold… Alvarado St. Bakery Sourdougn bread always comes out mold-free
7:21 pm on June 2nd, 2010
Raw onion bread
9:27 am on June 3rd, 2010
Ezekiel 4:9 is what I like, although the more I eat raw it is now becoming to heavy for me. so I make it a treat. thank for the great info.
I will check out chef teton’s web site.
Best of health to all.
Rhonda D.
10:32 am on June 6th, 2010
Ivy
I am in your area (Napa), How can I contact you?
Vickie
6:20 pm on June 8th, 2010
Local Rockstar Austin bagels. French baguettes. Anything fluffy or cake-like, the sweeter the better.