Whisk together the whole wheat, spelt, barley, millet, lentil, and chickpea flours in a large bowl, then stir in the sea salt until evenly distributed.

Combine warm water and honey in a separate small bowl. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until frothy, then stir in the olive oil.

Pour the liquid mixture into the dry grain blend and stir with a sturdy spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead gently for 5-7 minutes until the dough is tacky but no longer sticks to your fingers.

Place the dough in a greased 9x5 inch loaf pan, cover with a damp cloth, and let rise in a warm spot for 1 hour or until it has increased in size by about 50%.

Preheat the oven to 350°F (175°C) and bake for 35-40 minutes, or until the crust is deep mahogany brown and the loaf sounds hollow when tapped on the bottom.