New Zealand's only baker of
Essene bread
No added yeast
No added salt
No added sugar
No added oil
Organic Essene
Wheat Bread
Allergies
No yeast, oil, salt or sugar are added to our bread, making it ideal for those with allergies or specific dietary requirements.
Natural organic ingredients
Inspired by the ancient Essene people, our sprouted grain wheat bread is made from simple, natural ingredients:
Certified organic wheat grains and purified water.
Nothing else.
Low temperature
Our bread is hand-shaped and then baked slowly at a low temperature to maximise nutrition and develop the unique flavour.
Sprouted grains
Essene Bread predates the invention of the flour mill; instead of flour, the bread is made from 100% whole sprouted grains.
Rich flavour
The rich, moist flavour of Wheat Essene Bread derives from the sprouting process, which converts starch into maltose and other ingredients readily assimilated by the body.
Wheat Essene Bread 650g cob loaf (green label).
Wheat Essene Bread 600g slice pack (green label).
Ingredients:Certified organic wheat, purified water.
We also produce a Rye bread
Storage
We dont use any preservatives in our bread so Essene bread needs to stored in the fridge or freezer.
Availability
We make Essene bread weekly in small batches, and the process takes 3 days of preparation so it may pay to contact you local shop to check availability.
Stockists
Find out where to buy Essene Bread
Ancient Purple Wheat is no longer available however you can still use Spelt grain.
Simple, nutritious, organic.
Inspired by the ancient Essene people sprouted grain bread is made from simple, pure natural ingredients.
The rich, moist flavor of Wheat Essene Bread derives from the sprouting process, which converts starch into maltose and other ingredients readily assimilated by the body.
Essene bread predates the invention of the flour mill: instead of flour it is made with sprouted whole grains. Nothing is added except water.
This bread has no yeast, salt, sugar, or oil making it ideal for those with allergies or special dietary requirement. Many diabetics choose to eat our bread.
The bread is hand shaped and then baked slowly at a low temperature to maximize the nutrition and develop its unique flavor.
We choose to support New Zealand Biogro certified organic grain farmers so you can be assured your Essene bread is made from certified organic grains grown in the South Island should you choose to purchase your grain from us to make your bread.
Purple Wheat - an ancient grain. Unmodified, non GMO, non Hybridized. Rich in anthocyanins, and saccarides which are natural plant sugars that give this bread a 'sweet' flavor like no other. Unfortunately this variety of grain is no longer available in commercial quantities.
Spelt - an old variety of Wheat that has a different gluten enzyme to other Wheat strains. Many people find they can eat Spelt even with gluten intolerance has it has a different gluten enzyme to the other varieties. It is also non GMO and not a Hybrid variety.
We were blessed to have pure natural spring water on the property where your bread was made, which naturally vitalizes and enriches the goodness of the bread. We then 'energise' the water with our Natures Design water caraf. This is something anyone can do as we have become a re-seller of these amazing water caraf's.
Learn how to make quality Essene Bread for yourself
We have had to close our bakery due to supply chain shortages of the precious purple wheat we love to make bread with.
We believe it is truly a gift to humanity to know how to make this most amazing, healthy, nutritious bread so we have made a tutorial with printed notes and video clips to show you how you can make this bread successfully for yourself at home.
We cannot source the magical Purple wheat however we can still source the Spelt which also makes beautiful Essene Bread, and we can still source the Rye grain.
This means in one shop you can purchase the organic grain you need and for a one off nominal fee our full working knowledge of how to make really good bread. We will also be available for answering questions as you make it for yourself.
When we first started making bread it took us about six months to get it right on a regular basis, it is not a science, it is actually more like an art form. You have to feel and work with the living food and we are more than happy to help people learn this. We would hate to see the knowledge about this bread be lost in the history books and not made available for future generations.
A loaf of bread would sustain a family for a day
It is dense, and nutrient rich
