Ingredients
Method
- Combine wheat berries, spelt, barley, millet, lentils, and beans in a large mason jar. Rinse thoroughly under cold water.
- Cover with 3 inches of filtered water and soak at room temperature for 12 hours.
- Drain the water, rinse the grains, and set the jar at an angle to drain completely. Rinse and drain every 12 hours for 24-36 hours until 1/4-inch white tails appear.
- Whisk the warm water, honey, and yeast in a small bowl. Let sit for 10 minutes until frothy.
- In a food processor, pulse the fully drained sprouted grains in two batches until they form a thick, cohesive paste.
- Transfer the grain paste to a stand mixer. Add the yeast mixture, olive oil, and salt. Knead with a dough hook on low for 5 minutes.
- Cover the bowl with a damp towel and let rise in a warm spot for 1.5 to 2 hours until puffy.
- Transfer the sticky dough into a greased 9x5 inch loaf pan. Smooth the top with wet hands. Cover and let rise for 45-60 minutes until it reaches the rim.
- Bake at 350°F (175°C) for 45 to 55 minutes, or until an internal thermometer reaches 200°F (93°C).
- Remove from pan immediately and cool completely on a wire rack for at least 2 hours before slicing.
Notes
Expert Tip: Never slice this bread while it is warm! Sprouted grains hold residual moisture, and slicing hot bread will compress the crumb and make the center gummy. Always slice and freeze for maximum freshness.