Makes 14 loaves w/each loaf having 3-strand and braided about 10 times
9 cups Dry Raw Oat Groats (without husks) – before sprouting, about 12 cups after sprouting
1 ½ cups Raw Mesquite Meal plus 1 cup Coconut milk powder
1 ½ Tbls Himalayan Salt or Transformational Salt (or to taste)
Sweeteners – 3 Tbls powdered stevia, 4 droppers full clear stevia, and ⅓ cup Lucuma powder
Spices: 3 Tbls Cinnamon, 1 ½ Tbl Cardamom, 1 Tbl Vanilla extract, 1 ½ tsp Nutmeg, 2 ½ tsps Clove, 2 tsp Allspice. ( Nutmeg/Cloves add bitterness)
1 ¼ cup Coconut Oil
3 ½ cups Filtered Water, the Challah needs to be very moist
3 cups finely ground Flax Seeds
1 Tbl psyllium powder
Sprouting Oat Groats
By 7am Wednesday morning, in large glass sprouting jar(s), soak the oat groats in purified water with EM.
At the end of the day Wednesday (at least 7 hours) drain groats, rinse, and drain again.
Set aside to sprout and rinse 4 times on Thursday, at 7am, 11am, 1pm, and 3pm. Leave in café fruit cooler after last rinse.
To Prepare the Bread:
In large food processor, process oats in 2 batches (6 cups each) until a dough forms. DO NOT over process. Leave some texture. First batch, process until doughy. Second batch process just enough to break up oats. Dump in a large bowl.
Add mesquite, coconut milk powder, salt, stevia powder, lucuma powder, cinnamon, cardamom, Nutmeg, Clove, and Allspice into large bowl with processed oats. Hand mix until well incorporated.
Add coconut oil and mix well by hand.
Add liquid stevia and liquid vanilla to the water and pour into bowl with dough. Hand mix until well incorporated.
Add flax and psyllium to the dough mixture. Incorporate by hand and allow to stand for at least 15 minutes in order for flax meal and psyllium to bind the dough.
Sprinkle working surface with additional mesquite flour and cinnamon to prevent dough from sticking while forming into braided loaves.
Separate into 14 equal portions, about 1 heaping cup each
Roll into 12” log, cut into 3 – 4” logs
Roll each piece in 12” rolls
At one end gently press the ends of the 3-strands together, then braid 10 times, resulting in a 7” braided loaf.
Place each loaf on stainless dehydrator sheet off set so that 6 can fit on each sheet.
Repeat until there are 2 sheets with 5 loaves each and 1 sheet with 4 loaves totaling 14 loaves.
Place in dehydrator with loaves parallel to you so that air can flow evenly along every loaf.
Dehydrate at 145°F for 2 hours. Reduce heat to 115°F an additional 6 hours resulting in crust on the outside and moist on the inside.