Rinse all grains and legumes under cool water to remove impurities.

Place rinsed grains in a large bowl and cover with water; let soak overnight.

Drain water using a mesh strainer or sprouting jar and rinse grains thoroughly.

Leave drained grains in a jar covered with a cloth and let sit in a warm area, rinsing and draining every 8 hours for about 24 hours until sprouted.

Transfer sprouted grains to a blender or food processor and blend until smooth, adding water as necessary to achieve a thick batter consistency.

In a bowl, combine the blended mixture with honey, olive oil, and sea salt; stir until well incorporated.

Preheat oven to 350°F (175°C) and grease the baking pan with olive oil.

Pour the mixture into the prepared pan and smooth the top; bake for about 60 minutes, or until firm and a toothpick comes out clean.

Let the bread cool completely before slicing.