In separate jars or bowls, soak the brown rice, millet, quinoa, amaranth, buckwheat, and lentils in water for 8-12 hours, or overnight.

After soaking, drain the water and rinse each grain and legume thoroughly. Transfer each one to a sprouting jar or container. You can also use a fine mesh strainer or cheesecloth. Rinse and drain 2-3 times a day until you see sprouts emerging (about 2-4 days).

Once sprouted, spread the grains and legumes out on a clean towel or paper towel to dry for a few hours.

Grind the sprouted grains and legumes in a food processor or high-powered blender until they form a fine flour. You may need to do this in batches, depending on the size of your blender.

In a large bowl, combine the sprouted flour, tapioca starch, sunflower seeds, flaxseeds, chia seeds, sesame seeds, xanthan gum, and salt. Mix until all the ingredients are evenly distributed.

In a separate small bowl, combine the active dry yeast, honey or maple syrup, and warm water. Stir gently and let the mixture sit for about 5 minutes until the yeast is activated and foamy.

Add the yeast mixture, olive oil, and eggs to the dry ingredients. Mix until all the ingredients are well combined and form a sticky dough.

Grease a 9×5-inch loaf pan and line it with parchment paper. Transfer the dough to the pan, smoothing the top with a spatula. Cover the pan with a clean kitchen towel and let it rise in a warm place for 2 hours, or until the dough has doubled in size.

Preheat your oven to 350°F (180°C). Bake the bread for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, slice and serve your gluten-free Ezekiel bread. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to maintain its freshness. For longer storage, you can also freeze the bread.