Soak and Prepare Grains:

In a large bowl, combine the wheat berries, spelt berries, barley, millet, and lentils. Soak in water overnight. Drain the soaked grains thoroughly the next day to remove excess moisture.

Blend Grains:

Transfer the soaked, drained grains to a food processor. Blend until a rough dough-like consistency forms. If the mixture seems too wet, drain again or adjust later with flour.

Activate Yeast:

In a large mixing bowl, combine the yeast and honey with 1 cup warm water (110°F/43°C). Let sit for 10 minutes, or until foamy.

Combine Ingredients:

Add the grain mixture to the activated yeast. Then add the olive oil and salt. Gradually add 3–4 more cups of warm water, along with the whole wheat flour, mixing until a sticky but manageable dough forms. Adjust with extra flour or water if necessary to achieve a dough that holds together without being overly wet.

Knead the Dough:

Knead the dough for 5–8 minutes in the bowl or on a lightly floured surface, until it becomes slightly elastic. This will help build structure and improve the final texture.

First Rise:

Cover the dough with a clean cloth and let it rise for about 1–1.5 hours, or until doubled in size.

Prepare for Baking:

Preheat your oven to 350°F (175°C) and grease two loaf pans. Punch down the dough, then divide it equally between the two pans. Let the dough rise again in the pans for about 20 minutes.

Bake:

Bake the loaves for 45–50 minutes, or until golden brown and they sound hollow when tapped on the bottom.

Cool and Serve:

Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.