Phase 1: Toast the Seeds

1. Place pumpkin seeds and all sunflower seeds in a dry fry pan over medium heat.
2. Toast until lightly golden and fragrant, about 3-4 minutes, stirring frequently.
3. Transfer half to your mixing bowl and set aside.

Pro tip: Watch carefully during toasting—seeds can burn quickly once they start browning.

Phase 2: Create Seed Flour

1. Pour remaining toasted seeds into coffee grinder with baking powder.
2. Grind to a coarse flour texture—not too fine, some texture is good.
3. Add ground mixture to bowl with whole seeds.
4. Grind ¼ cup flax seeds into fine powder and add to bowl.
5. Stir in remaining ¼ cup whole flax seeds.
6. Add healthy salt and mix thoroughly.

Common mistake: Over-grinding creates seed butter instead of flour—pulse in short bursts.

Phase 3: Mix and Hydrate

1. Add psyllium husks and xanthan gum to seed mixture and stir thoroughly.
2. Fold in living Biome Boss™ starter using gloved hands.
3. Squeeze mixture together, adding 1 tablespoon water at a time until a solid ball forms.
4. Cover and let rest for 30 minutes—this hydration step is critical.

This is the game-changer: The rest period allows psyllium to fully absorb moisture while the natural organic acids from the starter begin working on seed components, creating proper bread texture and easier digestibility.

Phase 4: Bake and Rest

1. Preheat oven to 350°F (175°C).
2. Line baking tray with parchment.
3. Transfer dough to parchment.
4. Shape dough into a log or circle.
5. Using water on your fingers, smooth out surface of dough to remove any cracks.
6. Add raw sunflower and pumpkin seeds to dough and press seeds into dough.
7. Brush dough with avocado oil (optional)
8. Bake for 40-45 minutes until bread is light golden.
9. Cool in pan for 5 minutes, then transfer to wire rack.
10. Let rest for 24 hours before slicing—this develops flavour and makes slicing easier.