Take also unto thee wheat and barley, and beans, and lentils, and millet and fitches
and put them in one vessel and make bread thereof
Ezekiel 4:9

Ingredients:
¼ cup soy flour
¼ cup millet flour
½ cup barley flour
1/2 cup ground red split lentils
(you may need to grind these yourself in a coffee grinder) 3 cups of boiling water
2 tsp salt
2 tsp olive oil
2 tsp dried dill weed
2 packages of dry active yeast
½ cup lukewarm water
½ cup honey or molasses
2 cups of stone-ground whole-wheat flour 5½ cups of unbleached hard wheat flour Melted butter

Method:

In a bowl mix together the soy, millet, barley flours and ground lentils.
Gradually stir in the boiling water.
Add salt and olive oil and stir till smooth. Set aside to cool to lukewarm temperature.
Dissolve the yeast in lukewarm water and stir into the cooled mixture with the honey, whole wheat flour and dill.
Stir in enough of the unbleached flour to make a soft dough that can be kneaded. Turn out onto a lightly floured board, cover with a towel and let rest for 10 minutes.
Knead the dough until smooth and satiny, about 10 minutes, adding flour as necessary to prevent sticking. Place the dough in a clean greased bowl, cover with a damp towel and let rise until doubled in bulk (about 1¼ hours).
Punch it down, cover and let it rest for 10 minutes.
Knead briefly and form into two loaves. Set in two greased 9×5 inch loaf pans and let rise until doubled in bulk or about 1 hour.
Preheat oven to 350 degrees F. and bake for 50-60 minutes or until the loaves sound hollow when tapped on the bottom.

Bread takes time and patience – do it on a day when you are not planning to go out. Cold and snowy days are good. Enjoy.