Milling the Grains:

Stir the mixture of grains and beans well. Grind in a flour mill.  I used an electric WonderMill Grain Mill.

Final Dough:

In a large bowl, combine water, honey, oil, and salt. Add all of the flour and yeast.  Stir until well blended, about 10 minutes.  This is a batter-type bread and will not form a smooth ball.  

I began mixing the dough with a Danish dough whisk, then switched to a stand mixer to make sure it was thoroughly incorporated. However, since it’s a batter bread, you should be able to mix it by hand, with a wooden spoon or dough whisk.

Transfer the dough to greased loaf pans.  You can use two large loaf pans (10x5x3), three medium loaf pans, or two 9×13 brownie pans.  I opted to use two 9×5” loaf pans, which may have been a mistake. My dough didn’t pour; I had to spread it in the pan. Next time, I’ll try three 8×4” loaf pans and see if I get different results.

Let rise in a warm place for one hour or until the dough is about 1/4 inch from the top of the pan.  Do not let the loaves overproof!  If it rises too much, it will overflow the pan while baking.  

Bake at 350 degrees F. for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.