Ingredients:

  • 100 g sprouted hard red wheat
  • 100 g sprouted spelt
  • 50 g sprouted barley
  • 50 g sprouted millet
  • 50 g sprouted lentils
  • 50 g sprouted chickpeas
  • 360 ml warm water
  • 7 g active dry yeast
  • 15 g maple syrup
  • 6 g sea salt
  • 28 g olive oil

Instructions:

  1. Place 100g sprouted hard red wheat, 100g sprouted spelt, 50g sprouted barley, 50g sprouted millet, 50g sprouted lentils, and 50g sprouted chickpeas into a high-speed blender. Pulse in short bursts until the mixture reaches a coarse, flour-like consistency.
  2. In a small bowl, combine 360ml warm water (105-115°F) and 15g maple syrup. Sprinkle 7g active dry yeast over the top, stir gently, and let sit for 5-10 minutes until frothy.
  3. In a large mixing bowl, combine the milled grain blend and 6g sea salt. Pour in the yeast mixture and 28g olive oil. Stir until a shaggy dough forms.
  4. Turn the dough onto a floured surface and knead for 8-10 minutes until the dough feels elastic and bounces back slightly when poked.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes, or until it has doubled in size.
  6. Gently punch down the dough, shape it into a log, and place it in a greased 9x5 inch loaf pan. Let rise for another 30 minutes.
  7. Preheat oven to 350°F (180°C). Bake for 35 minutes until the crust is a deep mahogany and the bottom sounds hollow when tapped.