Wow! I liked the clip of Jensen saying "I'll see you at my 100th birthday"! That was really something!

I would like to be invited into some food production for this event and make my version of some Essene bread and crackers!

Here's a reply I just wrote to someone with the right question at a special food forum.
"I understand the desire for a more digestible whole grain bread item and have been working on developing new recipes to achieve that! Essentially I have found that sprouting your favorite grain (or blend) and running the sprouted grain through a machine like the Omega will produce a wonderful dough! (In my last batch I soaked about six cups of dry grain in a gallon jar.) Then add some kind of a lacto-fermented drink to that like rejuvelac or home made ginger-ale. (In this last batch I added about one and two thirds cups of my home made ginger-ale to my dough. There's a ginger-ale recipe in Nourishing Traditions). Then mix that and load that into a large ceramic bowl, place a cloth over it and place it in the oven with either the oven light on or the pilot-light on so that you have an 80 to 100 degree oven. Let the bowl of dough be there for at least a day or longer.

Then you can use a dehydrator to finish it off by making patties. If the dough is too moist you can add any number of items like dried coconut, raw cacoa powder, dried herbs, etc. or just work with it as moist as it is, maybe by using spoons or other utensils to make it easier. If you don't have a dehydrator you can place a shallow level of the fresh dough in glass casserole dishes and allow a crust to form then turn that over to allow the other side to dry.

Cheers!
Chef Jem

http://chefjem.stumbleupon.com/



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