Recipe makes 2 loaves.

Ingredients:

• 3 dl/10 oz of fermented carrot juice
• 3 finely grated carrots
• 1 dl/3.5 oz/7 Tbsp ground linseeds/flaxseeds
• 2 dl/7oz whole linseeds/flax seeds
• 1 dl/3.5 oz/7 Tbsp millet flakes
• 2 dl/7 oz whole millet (rinse in water before use)
• 2 dl/7 oz amaranth (rinse in water before use)
• 250 g/9 oz of sunflower seeds
• 2 dl/7 oz pumpkin seeds
• ¼ liter/8 oz of water
• 2 dl/7 oz flakes (quinoa, millet)
• one tablespoon arrowroot or 2 tablespoons potato flower (optional)
• one teaspoon unrefined salt

Start from the top and mix everything together. The dough should become the consistency of thick porridge. Put the dough into two bread molds and bake at 180°C/350° F for about 1 1/2 hours.