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.