In the 2nd century BC, a Jewish monastic group known as the Essenes created the first recipes and techniques for sprouted grain breads. Their style of bread is now called Essene, or “Manna bread.” Wheat grains were activated and left to sprout on a rock in the sun, which imitated the natural germination process. Afterward, the sprouted grain was crushed, shaped into thin wafers, and left atop a rock again. The bread was turned from side to side at midday when the sun was at its highest.
Nowadays, sun-soaked rocks are no longer required, and commercial bakeries—like Silver Hills Sprouted Bakery, based in Abbotsford, British Colombia—have continued the tradition of crafting sprouted breads. Silver Hills is no stranger to sprouted grains: It opened in 1989 with a mission to empower people by providing healthy choices. Its goal is to create a healthy world by making foods with care and purpose from sprouted grains and a list of simple ingredients.