for 2 loafs à 650g:

150ml water

50g flaxseed

50g sunflower seeds

50g pumpkin seeds

200g peeled and grated carrot

350ml carrot juice

some salt and pepper

1 tablespoon sugar

 

50g fresh yeast

75g liquid sourdough

350g strong white bread flour

150g rye flour

20g salt

 

Bring the water to a boil, pour it over the seeds and leave to soak for 2 hours.

Bring the carrot juice to a boil, season with salt, pepper and sugar. Add the grated carrot to the juice and leave to soak for 2 hours.

Drain the grated carrot but keep the juice. Reheat the juice until tepid and dissolve the fresh yeast in it.

Stir in the sourdough, grains, and sift in flour and salt. Knead for 4 minutes and add the grated carrot at the end. Leave to proof for 20 minutes.

Grease bread tins (25cm) and preheat the oven for 230°C.

Divide the dough into two and fill into the tins. Leave for a second proof of 20 minutes.

Bake the breads for 40-45 minutes.