Very happy to. It is super simple and lends itself well to additions like grated veg, I esp like carrot in it, and various seasonings
Mana Bread
Measure what ever grain(s) (or whole barley, whole oat groats, buckwheat, etc) into large a colander that will comfortably sit inside a large bowl (easiest way I think). Place colander in bowl and fill bowl w/ enough cool water to cover wheat and an inch or so more. If can't do this set up then improvise. 1000 ways it can be done. Jars work, just the bowl would work. You need initial soak then repeated rinses to keep just moist but not standing in water.
Soak the grain for at approx 8-12 (if using buckwheat only soak about 1-2 hours as it will get water logged) hours then rinse very well (here's where the colander makes it very easy!). Rinse bowl and drain. Allow colander of wheat to drain a minute or two so only wet but no more dripping. Place colander of wheat back in dry bowl and cover w/ plate, plastic bag, dish towel, anything. Repeat rinsing twice per day (or 3 times if it is very warm). You just want them to stay damp and get rinsed off so kooties don't grow but the wheat does.
As soon as the sprout part (white tail) is between the length of the brown berry to twice as long, it is time to make bread. This size gives best flavor. Less and it is too 'floury' and longer it gets too 'green' tasting and dense w/ nasty fibers.
Easiest method is grind in food processor. If you don't have one, a hand cranked meat grinder will work well. I suspect a Champion Juicer w/ nut butter making shield in place will also work. Grind until chunky smooth. You want to have a dough ball that sort of chases itself around in the food processor. You may need to grind in 2 or 3 batches to fit the food processor so just save it up in a mixing bowl. Dough will be uneven, little pieces of wheat berries and sticky, doughy stuff. Feel free to add anything you can imagine i.e. nuts, seeds, dried fruit bits, grated carrots, etc.
With water wet hands, shape into flattish loaves on cookie sheet, not too big so they cook/dry well (check out size in stores). I use 1/2 cup measure to control loaf/portions size. I use parchment paper as they will stick pretty badly unless you do that or use grease which I don't want to do. What shape the loaves are in will have a big effect on final product. If fairly thin 1/4-3/8 inch, chewier and less moist in side, if thicker, more moist inside.
Oven time: You can also make in dehydrator, it will just take longer at lower temp and not have the same “crust” (I like the crust). Lowest temp it will go. Mine sits at 170 degrees measured w/ candy making thermometer; same temp it says on oven's dig read out. At that temp, I have found 3 to 3 1/2 hours about right (varies with moisture content at start of course). Longer gets more crust, shorter time gets softer and less enzyme destruction. You can also make thin, flat sheet and get sort of all crust, cracker type result. You have to experiment a bit with this part as oven temps will vary and also wetness of your dough is a factor. Good idea, about 3/4 of the way through baking, peel off parchment by gently inserting a wide, stiff, thin spatula under each loaf from its edge and flip them over so both sides get the heat treatment and consolidate, they form a skin, almost a crust.
Store in fridge for about 5 days maybe a week, or freeze because this is pretty live and quite perishable.
