Energy Bread

Here's how:

• 1

  Soak the rolled oats, flaxseeds, sunflower seeds, and rye flour in 6 dl of warm water, then let them cool.

• 2

  Soak the raisins in 2 dl of hot water. Let them cool, then blend them with an immersion blender. Next, stir the raisin mixture into the grain mixture.

• 3

  Dissolve the yeast in the cold water, then stir in the oatmeal and raisin mixture, all-purpose flour, rye flour, rolled oats, salt, cilantro, and fennel.

• 4

  Knead the dough for about 10 minutes on medium speed in a mixer or 20 minutes by hand, and then let it rest for 90 minutes.

• 5

  Grease two loaf pans and sprinkle sunflower seeds on the bottom. Fill the pans two-thirds full with dough and cover with parchment paper.

• 6

  Spread sunflower seeds on a baking sheet and drop the leftover dough onto it in small mounds. Let the rolls rest for 20 minutes, then bake them at 240 °C for 20 minutes.

• 7

  Sprinkle a little rolled oats over the loaf pans, then bake them at 220 °C for 70 minutes on the lower rack of the oven.

• 8

  Remove the loaves from the oven and take them out of the pans. Lower the temperature to 170 °C. Place the loaves on a cooling rack and bake them for another 20 minutes. The loaves will taste best if you let them rest for a day.