Shark bread - another one that's more of an attitude than a specific formula.
I started baking unyeasted bread back in 1971, when I was living in one room with a toaster oven, I've graduated to sourdough since then.
Recipe is 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 of malt flour
2/3 cup sunflower seeds
    1/2 cup crasins
     1 tsp. salt
     misc. seeds
For liquid us whey from your last chhesemaking, or water.

Mix flours, corn meal, crasins, sunflower seeds and salt together in a bowl. 
Add one cup of liquid to the one cup of rolled oats. Mix in well, 
I microwave oats for a minute to jumpstart hydration.
Don't do this first, or the oats will petrify into a solid oaymeal.
Stir in oats with another cup of water, or cheesemaking whey, to your mix.
Stir in 1/2 of your sourdough starter and replenish starter for next time.
Mix in 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.  Start with just a little.
     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 it should form a nicely pliable dough.
Arrange in a large, greased loaf pan. I sprinkle some poppy or sesame seeds on and pat into place. I make a lengthwise slit in the top of the loaf to enhance the crustiness.
Let it sit in the loaf pan and "proof"

    Let it 'proof' for eight hours or so. The dough doesn't have a watch but you should see it bulging up some.
Bake at 350 for a hundred and fifty minutes, that's two and a half hours.
Turn out onto a cooling rack. Let it cool enough to keep from burning your lips.

If you need help with the malt, or the sourdough, drop me an e-mail.