Begin by sprouting your grains and legumes. Rinse the whole wheat, lentils, and barley, then soak them in water for 8-12 hours. Rinse again and allow to sit in a jar, covered with a breathable cloth, for 1-2 days until they sprout.

In a bowl, mix the warm water, honey, and active dry yeast. Let it sit for about 10 minutes until it’s frothy.

In a large mixing bowl, add your sprouted grains, salt, and olive oil. Pour in the yeast mixture and stir until combined.

On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until it doubles in size.

Punch down the dough and shape it into a loaf. Place it in a greased loaf pan, cover again, and let it rise for another 30-45 minutes.

Preheat your oven to 350°F (175°C).

Bake for 30-35 minutes or until the bread sounds hollow when tapped.

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.