Ingredients:

  • 2.5 cups whole wheat flour
  • 1.5 cups spelt flour
  • 0.5 cup barley flour
  • 0.5 cup millet flour
  • 0.25 cup lentil flour
  • 2 tbsp pinto bean flour
  • 2.5 cups warm water (110°F)
  • 0.5 cup honey
  • 0.5 cup olive oil
  • 2 tbsp active dry yeast
  • 1 tbsp sea salt

Instructions:

  1. Bloom the Yeast and Grains: In a large bowl, combine the 2.5 cups warm water (110°F), 0.5 cup honey, 0.5 cup olive oil, and 2 tbsp yeast. Whisk until the yeast is dissolved and starts to foam. Note: This ensures the yeast is active before you add the heavy grains.
  2. Mix the Dry Components: In a separate bowl, whisk together the whole wheat, spelt, barley, millet, lentil, and pinto bean flours with the 1 tbsp sea salt. Ensure there are no large lumps of bean flour. Note: Sifting isn't necessary, but a good whisking helps aerate the blend.
  3. Combine and Incorporate: Slowly add the dry flour mixture to the wet yeast mixture. Stir until a shaggy, sticky dough forms. Note: Don't worry if it looks a bit messy at this stage; the grains need time to absorb the liquid.
  4. Develop the Complex Dough: Knead the dough on a lightly floured surface for 10 minutes until it feels smooth and elastic. Note: You'll feel the texture change from gritty to velvety as you work the gluten.
  5. The First Warm Rise: Place the dough in a greased bowl and cover with a damp cloth. Wait 1 hour or until doubled in size. Note: This is the primary fermentation where the flavor really starts to develop.
  6. Shape the Loaves: Punch down the dough to release excess gas. Divide it into two equal portions and shape them into smooth rectangles. Note: Keeping the surface tension tight on the top helps the bread rise upward rather than outward.
  7. The Final Proof: Place the shaped dough into two greased 9x5 inch loaf pans. Let rise for 45 minutes until the dough peaks above the rim. Note: This second rise is crucial for a lighter, less dense finished product.
  8. The Golden Bake: Preheat your oven to 350°F. Bake for 50 minutes until the crust is dark golden and sounds hollow when tapped. Note: The internal temperature should reach about 190°F for a fully cooked center.
  9. Cool and Set: Remove the loaves from the pans immediately. Place on a wire rack to cool completely. Note: Cutting into the bread too early allows steam to escape, which can lead to a dry loaf tomorrow.