Flaxseed bread

mixed seeds (sunflower, flax, pumpkin) • baking powder • eggs + 2 egg whites • salt • Parmesan cheese

pearl barley 100 g yellow split lentils 100 g red split lentils • oil in the mixture Salt to taste • Mixed seeds (chia, pumpkin seeds, flaxseeds, quinoa, sesame) • Oil for the surface

mixed 7-grain flour • active dry yeast • sugar • oil • salt • warm water (about 400 ml) • Mixed seeds (flax, quinoa, chia, sunflower, pumpkin, oats)

whole wheat flour (150 g) • all-purpose flour (135 g) • rye flour (40 g) • spelt bran (20 g) • wheat germ (25 g) • bulgur (20 g) • baking soda (9 g) • salt • pumpkin seeds (30 g) • sunflower seeds (30 g) • flaxseed meal • milk (175 ml) •

chicken breast (150 grams) • Rosemary,

whole grain spelt flour • cereal flour • all-purpose flour • flaxseeds (or chia seeds) • lemon, juiced • baking soda • Greek yogurt • milk (150 ml) • salt • Flaxseeds and rolled oats,

almond flour (about 100 grams) • ground flaxseed (about 20 grams) • hot water (about 80 grams) • Spices of your choice, to taste • Salt, to taste

all-purpose flour (about 220 grams) • cake flour (about 180 grams) • warm water (about 230 grams) • fresh yeast (about 10 grams) • fine salt (about 6 grams) • extra virgin olive oil (about 15 grams) • honey • mixed seeds (flax, poppy, chia, pumpkin), sun-dried tomatoes, and dried sage (about 30 grams) • roast beef (about 80 grams) • provolone cheese (about 80 grams) • prosciutto (about 80 grams) • Parmesan cheese (about 70 grams) •

type 1 flour (about 250 grams) • type 2 flour (about 250 grams) • I use homemade liquid sourdough starter (licoli) • Or 3 1/2 oz (100 grams) sourdough starter or licoli, or 1/2 packet dry yeast • honey • milk (about 100 grams; I used oat milk) • water (about 200 grams) at room temperature • salt • Sunflower seeds, flax seeds, poppy seeds for the dough • Pumpkin seeds, white and black sesame seeds for the topping • eggplant • Diced Roma tomatoes •