ingredients:

2c whole wheat (seeds)

3c water

Soak the seeds of whole wheat overnight in water. Drain in the morning, and rinse the wheat two tor three times a day for three days or until the sprouts of the wheat are the length of the seed itself. Grind the sprouted wheat with a wheat grinder (a meat grinder works best, oddly enough) and form the doughy result into a loaf. Add dried raisins or cranberries, shredded carrot or quinoa, in small amounts to your liking. Bake at 225 degrees farenheit for about three and a half hours. Let the loaf cool before consuming, as it solidifies better through a cooling process.

Sprouted grain breads such as mana bread preceed ground grain breads and even the bible in human history. They are more sustainable to produce and provide a greater amount of nutrition. A normal laborer's daily requirements of fiber and protein can be met with just one meal of mana bread. The vitamin C in mana bread is also sufficient to stave off any deficiences (but go after citrus for your full requirements anyways). Adding ingredients such as dried fruits, shredded carrot, or quinoa adds amino acids, vitamins, and minerals to make the meal more complete.