Ingredients:

  • 2.5 cups (320g) hard red wheat flour
  • 1.5 cups (190g) spelt flour
  • 0.5 cup (90g) hulled barley
  • 0.5 cup (100g) millet
  • 0.25 cup (50g) dry green lentils
  • 2 tbsp (25g) dry great northern beans
  • 2 tbsp (25g) dry red kidney beans
  • 2 cups (475ml) warm water, 110°F
  • 0.25 cup (85g) honey or maple syrup
  • 0.25 cup (60ml) olive oil
  • 1 tbsp (10g) active dry yeast
  • 1.5 tsp (9g) fine sea salt

Instructions:

  1. If starting with whole grains and legumes, sprout them for 12–24 hours until small tails appear, then dehydrate. Alternatively, pulse dry grains and legumes in a high-speed blender or grain mill until they reach a fine, sandy flour consistency.
  2. In a large mixing bowl, combine warm water (110°F), honey, and active dry yeast. Whisk together and allow to rest for 5–10 minutes until a foamy cap develops on the surface.
  3. Stir the olive oil and fine sea salt into the yeast mixture. Gradually fold in the milled grain and legume flour mixture. Note that the dough will be wetter and stickier than standard wheat bread dough.
  4. Knead the dough for 8–10 minutes by hand or 5 minutes using a stand mixer with a dough hook. Aim for a tacky, elastic consistency that holds its shape.