Step 1

In a large mixing bowl, combine the whole wheat flour, spelt flour, barley flour, lentil flour, millet flour, and salt.

Step 2

In a small bowl, dissolve the yeast and honey (if using) in the warm water. Allow it to sit for 5-10 minutes until the mixture becomes frothy.

Step 3

Pour the yeast mixture into the dry ingredients. Add the olive oil (if using) and mix everything together until the dough starts to come together.

Step 4

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add more flour a tablespoon at a time.

Step 5

Place the dough in a lightly oiled bowl and cover it with a clean cloth or plastic wrap.

Step 6

Let it rise in a warm place for 1-1.5 hours, or until the dough has doubled in size.

Step 7

Once the dough has risen, punch it down to release the air.

Step 8

Shape the dough into a loaf by folding in the sides and rolling it up. Place the loaf into a greased bread pan.

Step 9

Cover the loaf with a cloth and let it rise for another 30-60 minutes, until it has risen slightly above the rim of the pan.

Step 10

Preheat the oven to 375°F (190°C).

Step 11

Bake the loaf for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 12

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

Step 13

Slice and serve once it’s fully cooled.