Essene...

Sounds pretty-hey?  It's bread.  Not sure (yet) though if it is good bread.  Mostly cause I have, this far been unsuccessful in making it properly.
Here's the deal--about 10 years ago when i first learned of this bread being one of the two "said" healthiest breads.  The other being sprouted grain-Ezekiel bread.  I searched for both..only found one.  But always in the back of my mind ~ Essene.  Recently I found out why.  It seems to be an ancient bread, one of the unleavened breads.  Not necessarily grocery store--sit in the warehouse a few months--sit on the store shelf a few weeks, type of bread.  And here it is:

Oh..wait a minute..that is me leaving it soak, well. . just a bit too long.  It sprouted!! Hmm. . maybe I will have to throw some wheat in my garden this year.  And to be honest, so far two attempts for me..the third-well hopefully will be a charm.
Why try a third time?  If made properly it is actually considered a raw bread -when cooked at 180F or lower.  Lots of benefits there.  Despite my failures at it (only soak in full water overnight..not the whole 3 days) it is quite simple.  It just sits on the counter and you rinse it a few times each day until it's ready.  Also using wheat berries in stead of ground flour, you have the option of pulling out little grasshopper parts that you find.  Do you really think they are doing it at the flour mill?  No wait, factory!  Grasshoppers like wheat:).
To make Essene:
Two cups wheat berries cover in water over night. Over the next three days keep well drained and rinse three times daily.  When you see a small white sprout about the size of the wheat grain it is ready.  Throw it in the food processor, form in a pan and throw it in the oven @180F for 6-8hours.  Or: Here are two recipes, the first does a good explanation to not rot the berries -like I did- the second looks like more fun.  Recipe A Recipe B

So I will be trying again.  I'll have to share if it goes well.