1/2 c. barley
1/2 c. pinto beans
1/2 c. navy beans
1/2 c. lentils
1/2 c. warm water (110 degrees)
2 pkgs. active dry yeast (1/4 oz. each)
3 c. whole wheat flour
3-4 c. unbleached bread flour
1 tsp. sugar
3 c. water
1 c. rye flour
1/3 c. honey or brown sugar
1/4 c. millet or cornmeal
1/4 c. vegetable oil
2 tsp. salt

In a large heavy pot, combine barley, pinto beans, navy beans, and lentils; cover with water and bring to a boil. Reduce heat and let simmer two hours, adding water from time to time as needed, about 10 cups in all. Stir often with a wooden spoon but do not stir up the bottom of the pot if mixture becomes caked on the bottom. (Soaking will remove any burned part on bottom.)

After two hours, remove from heat, cover and set aside. Mixture should be pasty and thick. Do NOT puree.

In a large bowl sprinkle yeast on warm water; add sugar and stir until yeast is dissolved. Using a wooden spoon, mix in 3 cups of water, rye flour, honey or brown sugar, millet or cornmeal, oil and salt. Thoroughly mix in 3 cups prepared bean mixture. Batter should be lumpy - do not puree beans. (Leftover bean mixture may be frozen for future use.) Add whole wheat flour, 1 cup at a time, mixing well after each addition.

Mixing with hands, add enough unbleached flour to make a soft dough. Turn out onto a well floured surface and knead in enough remaining flour to make firm but slightly sticky dough. Form into a ball and put into a well greased bowl, turning once to grease entire dough surface. Cover with a light towel and let stand in a warm place until doubled in bulk, about 2 hours.

Punch down dough and divide into 3 equal parts. Shape each part into a loaf and put into a well greased 9x5 inch loaf pan. Or 2 long loaves may be formed and arranged on a well greased cookie sheet. Cover with a towel and let stand in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

Bake at 350 degrees for 40 to 50 minutes until loaves are lightly browned on top and make a hollow sound when tapped. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely. Wrap in plastic wrap or foil when cool. Loaves may be frozen. Makes 3 regular or 2 large loaves.