Measure the water, honey, olive oil, and yeast into a large bowl. Let it sit until foamy, about 5 minutes.
Stir all of the whole grains and beans together until well mixed, then grind in a flour mill or blender and blend together with any grains you had that were already ground.
Add this flour mixture to the yeast mixture and stir until well combined - the dough will be very sticky and wet.
Remember that the amount of flour may vary if the ingredient is in grain or already ground. If you can find it in grains, you have to add a little more. The idea is to have a bread dough that is NOT hard, more of a paste consistency (could be slightly sticky, but not too much, definitely not liquid!). That is why you add the flour to the liquid and not the other way around.
To grind the flour, I used a blender - it worked perfectly fine with all the grains, just make sure to let it run long enough so everything is broken into flour consistency (around 5 minutes). An important thing is not to put too many grains in the blender (never over 2 cups) because the weight of the grains will prevent ones on the bottom from being ground.