In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and let it sit for about 5 minutes until frothy.

In a separate bowl, mix together the rye, spelt, quinoa, millet, and amaranth flours with the salt.

Add the olive oil to the yeast mixture, then gradually add the dry ingredients, mixing until a dough forms.

Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, until doubled in size.

Preheat your oven to 375°F (190°C).

Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise for another 30-45 minutes.

Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack before slicing.