Shark bread - another one that's more of an attitude than a specific formula.
It's an unyeated bread that can be a significant part of any meal.
I started baking unyeasted bread back in 1971, when I was living in one room with a toaster oven.
It's different now, been through some changes, and long periods of neglect.
Neglect of recipe that is, not of the bread. Bread is never around long enough to neglect.
Take your time with Sharkbrot, start today for bread tomorrow.
     This is the formula as I am baking it now.

     2 cups whole wheat flour
     1 cup of rye flour
     1 cup of corn meal
     1 cup of rolled oats
     1/2 cup sunflower seeds
     1/2 cup crasins
     3 tbs. olive oil
     1 tsp. salt
     misc. seeds

Mix flours, corn meal, salt together in a bowl
Add one cup of water to the one cup of rolled oats. Mix in well, I microwaved for a minute.
Combine flours, oats, sunflowers and crasins  in a bowl and mix with enough water to form a dough.

     How much water is a bit of the attitude. You want to tread the line between a batter and a dough.
The flours will continue to absorb water for a few hours. It's always easier to thin with 
more water than to go the other way. Start with less than two cups water.

     After the mix, let is sit protected from the air. Check and mix more after every bit.
Maybe it's getting too stiff and needs a little more water.
After a few hours mix in 2 tbs. olive oil. It should form a nice pliable dough now.
Arrange in a large, greased loaf pan. Let it sit in the loaf pan and "proof"

    Let it 'proof' for eight hours or so. The dough doesn't have a watch.
Slit the top of the loaf lengthwise, brush with remaining olive oil and sprinkle with poppy seeds,
or sesame seeds, or what have you. Bake at 350 for a hundred minutes.
Turn out onto a cooling rack. Let it cool enough to keep from burning lips.