Sprout Grains & Legumes:

Rinse all grains and legumes thoroughly. Soak in water overnight (8–12 hours). Drain, rinse, and place in a covered container. Rinse every 8–12 hours until small sprouts appear (1–3 days).

Grind Mixture:

Drain well and grind sprouted grains and legumes in a food processor until a thick, sticky dough forms.

Activate Yeast:

In a small bowl, combine ½ cup warm water and yeast. Let sit 5–10 minutes until foamy.

Mix Dough:

In a large bowl, combine ground mixture, yeast mixture, salt, and honey (if using). Mix well. Add small amounts of water as needed to form a soft dough.

First Rise:

Knead dough for 8–10 minutes. Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours (dough will rise slightly).

Shape & Second Rise:

Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise 45–60 minutes.

Bake:

Preheat oven to 350°F (175°C). Bake 45–50 minutes until firm and golden brown.

Cool:

Allow bread to cool completely before slicing.