We have a bag of wheatberries that we've been trying to use up. I found a recipe for bread that uses sprouted wheatberries and that's all–no yeast, no extra water, no extra flour. The recipe is from Mother Earth News and we've been calling it "ancient grain bread."
To make it, you sprout wheatberries in a large jar:
Grind the sprouted wheatberries (we used a hand crank meat grinder):
Form into a log and bake for 2.5 hours at 250ºF. The result is a sweet and chewy bread that goes well with salted butter:
Full instructions can be found at Mother Earth News.