2-1/2 c. whole wheat
1-2/3 c. whole rye
1/2 c. barley
1/4 c. millet
1/4 c. lentils
2 tbsp. great northern beans, uncooked
2 tbsp. red kidney beans, uncooked
2 tbsp. pinto beans, uncooked
2 c. lukewarm water, divided
1/2 c. plus 1 tsp. honey, divided (vegan replacement agave nectar)
2 tbsp. yeast
1/4 c. extra-virgin olive oil
Measure and combine all the above ingredients in a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour. Coarse flour may cause digestion problems. This makes 8 cups of flour. Use 4 cups per batch of bread. Measure 4 cups of flour into a large bowl. Store the remaining flour mixture for future use. Measure 1 cup lukewarm water (110-115 degrees) in a small mixing bowl. Add 1 teaspoon of the honey (or, agave) and the yeast, stir to dissolve the yeast, cover, and set aside, allowing the yeast to rise for 5-10 minutes. In a small mixing bowl, combine the following: olive oil, 1/2 cup honey (agave), and the remaining cup of warm water. Mix well then add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixture should be consistency of slightly "heavy" cornbread. Spread the mixture evenly in an 11" x 15" pan sprayed with no-cholesterol cooking oil. Let the mixture rie for one hour in a warm place. Bake at 375 degrees F for approximately 30 minutes. Check for doneness. Bread should be the consistency of baked cornbread.
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