Bakers interested in making traditional Manna bread use whole sprouted grain berries and pure water. While an oven is not necessary for historically accurate Manna in sufficiently hot climates, individuals living in cold areas must use one. After the bread is finished, honey, chopped nuts, seeds or fruit can be added to the bread to make a dish.
To make a single loaf of Manna, put two cups of whole grain wheat berries in a ceramic bowl, and fill it with four cups of water. Place a screen or netting over the bowl, allowing for sufficient aeration, and let it sit overnight. Drain it in the morning, refill the water, and continue the process for three or four days. Once the wheat berries sprout, with hairs at least the length of the berries themselves, grind them into a paste, and shape them into a flat loaf. Place the loaf on a cookie sheet lined with sesame seeds, and bake at low temperature until brown; usually three or four hours.
Historical bakers left the Manna mixture in the heat of the desert sun to cook, but modern bakers typically use an oven at its lowest temperature setting, between 160 and 250 degrees Fahrenheit, for a shorter amount of time. Once the Manna bread is ready, it should stored in sealed plastic bags, but not refrigerated or frozen unless intended for consumption after three or four days.