Ingredients:

  • 2.5 cups Hard Red Wheat Berries (500g)
  • 1.5 cups Spelt Berries (300g)
  • 0.5 cup Hulled Barley (100g)
  • 0.5 cup Millet (100g)
  • 0.25 cup Green Lentils (50g)
  • 2 tbsp Great Northern Beans (25g)
  • 2 tbsp Red Kidney Beans (25g)
  • 4 cups Filtered Water, warmed to 110°F (950ml)
  • 1 cup Raw Honey or Agave Nectar (340g)
  • 0.5 cup Extra Virgin Olive Oil (110g)
  • 2 packets Active Dry Yeast (14g)
  • 1 tbsp Sea Salt (18g)

Instructions:

  1. Rinse all grains and beans thoroughly. Soak them together in a large bowl of filtered water for 12–24 hours.
  2. Drain and place in a sprouting jar or colander. Rinse and drain every 8 hours until tiny 1/8-inch sprouts appear.
  3. Spread the sprouted grains on a baking sheet and dry in a dehydrator or oven at the lowest setting (under 110°F) until bone dry.
  4. Run the dried mixture through a grain mill or high-speed blender in small batches until it reaches a fine, flour-like consistency.
  5. In a stand mixer bowl, combine warm water, honey, oil, and yeast. Let bloom for 10 minutes until foamy.
  6. Gradually add the milled flour and salt. Knead with a dough hook for 8–10 minutes until the dough is elastic but slightly sticky.
  7. Divide dough and place into two greased 9x5 inch loaf pans. Allow to rise in a warm place until doubled in size.
  8. Bake at 350°F (175°C) for 50 minutes, utilizing a pan of water on the bottom rack for the first 10 minutes to create steam.