These days, there is no shortage of gluten-free flours for those avoiding conventional wheat-based breads. But for a truly flourless bread — whether health or self-sufficiency is your primary interest — go the sprouted grain route. These types of loaves, which include the quickly-assembled essene bread, require little more than seeds, beans, or grains, along with a food processor, in order to create the dense, chewy loaves. Three cups of one or more kinds of sprouts yield two loaves.

Things You'll Need

Soak whole grains in twice their volume of water overnight. Rinse and drain the grains the following morning, then continue rinsing and draining the grains twice a day for about three days. Keep the jar in a dark, cool spot during the sprouting process.

Drain the sprouted grains once the sprouted parts are about twice the length of the grains themselves. Do not rinse prior to this draining.

Pulse the sprouted grains in your food processor. When the grains looks dough-like and have formed a ball around the blade, remove the dough from the food processor. If it seems watery, squeeze the dough to drain off excess moisture.

Fold in optional ingredients, such as raisins, nuts or seeds.

Preheat the oven to 160 degrees Fahrenheit, or you oven’s lowest setting, and grease two cookie sheets. Scatter cornmeal over the surface of both sheets.

Divide the dough in half and shape each half into a flat disk. Set the cookie sheets in the oven, and bake for about 1 hour before turning the oven off and cooking an additional 30 minutes.

Remove the flourless bread when the top of each loaf is firm, but the bottom is yielding to the touch.

Cool the loaves on wire racks, then serve or store at room temperature in airtight containers or sealed plastic bags.