Ingredients:

  • 2.5 cups Whole Wheat Flour (320g)
  • 1.5 cups Spelt Flour (190g)
  • 1/2 cup Millet Flour (65g)
  • 1/4 cup Lentil Flour (35g)
  • 2 tbsp Kidney Bean Flour (20g)
  • 1 cup Warm Water (240ml)
  • 1/4 cup Olive Oil (60ml)
  • 1/4 cup Honey (60ml)
  • 1 tbsp Active Dry Yeast (10g)
  • 1 tsp Fine Sea Salt (6g)

Instructions:

  1. Bloom the yeast. Combine the 1 cup warm water (240ml) with the 1/4 cup honey (60ml) and 1 tbsp active dry yeast (10g). Wait 10 mins until it looks frothy and smells like beer.
  2. Mix the liquids. Whisk the 1/4 cup olive oil (60ml) into your yeast mixture until combined.
  3. Whisk the flours. In a separate large bowl, combine the 2.5 cups whole wheat (320g), 1.5 cups spelt (190g), 1/2 cup millet (65g), 1/4 cup lentil (35g), 2 tbsp kidney bean flour (20g), and 1 tsp salt (6g).
  4. Combine and stir. Gradually add the dry ingredients to the liquid. Stir with a wooden spoon until a shaggy, sticky dough forms.
  5. Knead the dough. Turn the dough onto a floured surface. Knead for 8-10 mins until the dough feels smooth and elastic. It should bounce back slowly when poked.
  6. The first rise. Place dough in an oiled bowl, cover with a damp cloth, and let sit in a warm spot for 1 hour until it has doubled in size.
  7. Shape the loaf. Gently punch the air out and shape into a log. Place into a greased loaf pan.
  8. Final proofing. Let the loaf rise in the pan for 45 mins until the dough reaches the top edge of the pan.
  9. The bake. Place in a preheated oven at 350°F (175°C). Bake for 45 mins until the top is deep mahogany and sounds hollow when tapped.
  10. Cool completely. Remove from the pan and let it sit on a wire rack for at least 1 hour. Cutting too early lets steam escape, which can lead to a gummy texture.