Long fermentation, almost no yeast and lots of water produces bread with a lower glycemic index, and best of all, this method requires no kneading.

There are chemicals in bread, called phytates that are anti-nutrients. They exist in modern bread but not in bread from historical times. This article explains this in more detail.

Jim Lahey's slow fermentation bread recipe - almost no yeast, a lot of water and an extremely long fermentation period.