Place the wheat berries, spelt berries (or extra wheat), barley, millet, lentils, and beans in a large bowl. Rinse several times under cool water, draining off any dust or chaff. Cover with plenty of fresh water to allow for expansion and soak for 8–12 hours or overnight.

After soaking, drain the grains and legumes well using a fine-mesh strainer or sprouting jar lid. Rinse with cool water, drain thoroughly, then set the mixture at an angle to continue draining in a well-ventilated spot out of direct hot sun. The mixture should be damp but not sitting in water.

Rinse and drain the grains and legumes 2–3 times per day for about 24–36 hours, until tiny white sprouts (tails) about 1/4 inch long appear. Do not over-sprout; once the tails are about as long as the grain, stop.

Give the sprouted mixture a final rinse and drain very well. Pat dry gently with a clean towel. You should have about 4–5 cups of sprouted grains and legumes. If they still seem very wet, spread on a clean towel for 20–30 minutes to air dry slightly before blending.

Lightly grease a 9×5-inch loaf pan with oil and line with a strip of parchment paper for easy removal. Preheat the oven to 350°F (175°C).

In a small bowl, combine 1 cup warm water (105–110°F / 40–43°C), honey or maple syrup, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy. If the mixture does not foam, the yeast may be inactive or the water temperature may be off; restart with fresh yeast.

Place the well-drained sprouted grains and legumes into a food processor or high-powered blender. Process until you obtain a thick, slightly sticky paste resembling very coarse hummus. Scrape down the sides as needed and work in batches if your machine is small. The mixture will not look like traditional kneadable dough.

Transfer the sprouted paste to a large mixing bowl. Stir in the bloomed yeast mixture, neutral oil, sea salt, and any optional sunflower or pumpkin seeds and ground flax or chia. The mixture should resemble a very thick batter rather than a firm dough. If it is extremely stiff, add 1–2 tablespoons of warm water. If it is overly thin and pours like pancake batter, add a spoonful or two of ground flax or oat bran to thicken.

Spoon the batter into the prepared 9×5-inch loaf pan and smooth the top with a spatula. Cover loosely with a clean kitchen towel or lightly oiled plastic wrap. Let rise in a warm, draft-free place for 45–60 minutes, until the batter has puffed and risen close to the top of the pan. It will not fully double but should show visible bubbles and light expansion.

If desired, sprinkle the top of the loaf with additional sunflower seeds, pumpkin seeds, or rolled oats. Bake at 350°F (175°C) for 40–50 minutes, until the top is deeply golden brown and the loaf sounds hollow when tapped. An instant-read thermometer inserted in the center should read 195–200°F (90–93°C).

Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely for at least 1–2 hours before slicing to prevent a gummy texture. Slice into 12–14 slices for serving.