NOTE: One of them is definitely vegan, and the other one can be made vegan by using vegan yoghurt.

Bread number 1 (on the right):

4,5 dl cold water

20 g yeast

20 g yellow flea seed shells (Flohsamen)

2 tsp salt

2 tsp molasses (can be left out – I forgot once and nothing happened)

2 tsp cider vinegar

80 g whole buckwheat (note to self: next time, try soaked whole rye instead)

50 g sesame seeds

50 g pumpkin seeds

60 g linseeds

150 g sweet potato

150 g whole-grain rice flour

70 g buckwheat flour

70 g quinoa or teff flour

Dissolve the yeast in the water and add the flea seed shells. Mix well and let sit for about five minutes.

In the meantime, mix all ingredients except rice flour, buckwheat flour and quinoa flour well, and add to the mixture. Mix thoroughly.

Mix the three flours well and add to the dough. Mix thoroughly and at length – up to five minutes.

Let sit for five minutes, then mix thoroughly again, and let sit for another five to ten minutes before adding it to a well-oiled or baking-paper lined form. Add seeds on top, and let sit for 1,5-2 hours.

Place in a 230 C oven and immediately reduce to 200 C. Bake for an hour and 15 minutes to 1,5 hours. Let cool completely before cutting into the bread. Keep refrigerated. Freezes well.

Bread number 2:

20 g yeast

4 dl cold water

20 g yellow flea seed shells

1 heaped tblsp melasse (can be left out – I forgot once and nothing happened)

3,5 dl vegan quark or yoghurt or skyr

150 g whole buckwheat

75 g pumpkin seeds

125 g chia seeds  

300 g glutenfree oats

20 g salt

100 g hazelnuts, coarsely chopped

In a large mixing bowl, dissolve the yeast in the water and add yellow flea seed shells. Let sit for a moment till it thickens.

Add melasse and vegan yoghurt or whatever you are using. Mix well.

Add all other ingredients except the hazelnuts, and mix well for several minutes.

Add the hazelnuts and mix well.

Press the dough into a well-oiled or baking-paper lined form and smooth out the surface.

Let sit for an hour at room temperature.

Place in a 230 C oven and immediately reduce to 200. Bake for about an hour and ten minutes.

Let cool completely. Keep refrigerated. Freezes well.