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 Warm filtered water (110°F/45°C)
  • 0.5 cup Raw honey (170g)
  • 0.5 cup Extra virgin olive oil (110g)
  • 1.5 tbsp Active dry yeast (15g)
  • 1 tbsp Sea salt (18g)
  • 1 tsp Vital wheat gluten

Instructions:

  1. Combine all grains and beans in a large glass container. Soak in filtered water for 12 hours.
  2. Drain and rinse the mixture. Leave the damp grains in a jar or covered bowl in a dark spot for 24-36 hours, rinsing every 8 hours until tiny sprouts appear.
  3. Dry the sprouts. Spread the sprouted mix on dehydrator trays at 110°F or in an oven at its lowest setting with the door propped until the grains feel rock hard and shatter when pressed.
  4. Using a grain mill or high-powered blender, grind the dried sprouted mix into a fine flour. Note: If using a blender, work in batches to avoid overheating the flour.
  5. Mix the 4 cups Warm filtered water (110°F) with 0.5 cup Raw honey and 1.5 tbsp Active dry yeast. Let it sit 10 mins until a thick, foamy head forms.
  6. Add the 0.5 cup Extra virgin olive oil, 1 tbsp Sea salt, 1 tsp Vital wheat gluten, and your freshly milled flour to the yeast mixture.
  7. Use a stand mixer for 8-10 mins until the dough is velvety and pulls away from the sides. It will still be slightly tacky!
  8. Place in a greased bowl, cover, and let rise in a warm spot for 60 mins until doubled in size.
  9. Divide into two greased 9x5 pans. Let rise another 45 mins, then bake at 350°F for 45 mins until the crust is a deep mahogany and sounds hollow when tapped.