Flourless Sprouted Grain Bread

While flourless it contains gluten. This recipe was found at the site: PDOnTheMove.com

Makes: 8-12 servings       Total time: 1 day grain soaking, 20 minutes to mix, 3 hours rising, 1 hour baking

Sprouted Grain Bread
Sprouted Grains
Blended Sprouted Grains


  • 1 cup rye berries
  • 1/2 cup barley berries
  • 1/2 cup spelt berries
  • 2 teaspoons baker’s yeast
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon dark molasses 
  • 1/2 teaspoon salt
  • Coconut oil, or other oil, to grease bread pan
  • Sunflower seeds, sesame seeds, chia seeds, garlic powder to taste (topping)


  1. Combine rye, barley, and spelt berries in a medium-sized bowl. Add water so there is at least 1 inch of water covering the grains. Cover, and allow grains to sit at room temperature for approximately 24 hours. 
  2. Once your grains are ready to be used, prepare yeast. Heat 1 cup of water to approximately 100°F (it should feel warm to the touch, but not uncomfortable), and add yeast. Stir, and allow to sit 5-10 minutes. 
  3. Meanwhile, place sprouted grains in a blender. Blend until grains are well chopped ~1-3 minutes, depending on your blender. Add olive oil and molasses, and mix until well blended. 
  4. Move the chopped grains to a bowl (can be the one you sprouted them in), add yeast and water, and mix well with a spoon or rubber spatula. Cover with a thin towel, and allow to rise 2 hours in a warm location.
  5. After 2 hours of rising, add salt, mix well, and transfer to a well greased 9-inch bread pan. Cover with a thin towel and allow to rise another hour. Preheat oven to 375°F.
  6. After 3 total hours of rising, add any toppings you want, and bake for 45 minutes to 1 hour at 375°F.