Step 1: In a small bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes foamy and active.
Step 2: In a large mixing bowl or the bowl of a stand mixer, whisk together the sprouted wheat flour, spelt flour, barley flour, millet flour, lentil flour, soy flour, and sea salt.
Step 3: Add the yeast mixture and olive oil to the dry ingredients. Use a dough hook or a sturdy spoon to mix until a shaggy dough forms.
Step 4: Knead the dough for 10 minutes by hand or 7 minutes in a stand mixer on medium-low speed until the dough is smooth and elastic. The Ezekiel bread recipe dough will be slightly heavier than standard white bread dough.
Step 5: Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes, or until doubled in size.
Step 6: Gently deflate the dough and shape it into a rectangular loaf. Place it into a greased 9x5 inch loaf pan.
Step 7: Cover and let rise for another 30-45 minutes until the dough has risen about an inch above the pan.
Step 8: Preheat your oven to 350°F (175°C). Bake the loaf for 45-50 minutes, or until the top is deep golden brown and the internal temperature reaches 190°F.
Step 9: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.