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.

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 (43g) flax seeds into fine powder and add to bowl.
5. Stir in remaining ¼ cup (43g) whole flax seeds.
6. Add healthy salt and mix thoroughly.

Phase 3: Mix and Hydrate

1. Add psyllium husks, cinnamon, brown sugar sweetener, and xanthan gum to seed mixture and stir thoroughly.
2. Fold in chopped raisins until evenly distributed.
3. Fold in living Biome Boss™ starter using gloved hands.
4. Squeeze mixture together, adding 1 tablespoon (15ml) water at a time until a solid ball forms.
5. Cover and let rest for 30 minutes.

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. Sprinkle raw sunflower and pumpkin seeds or walnut pieces on top and press into dough (optional).
7. Sprinkle 2 tablespoons (24g) brown sugar sweetener over the top for caramelizing (optional).
8. Brush dough with avocado oil (optional).
9. Bake for 40-45 minutes until bread is light golden and sounds hollow when tapped on the bottom.
10. Cool in pan for 5 minutes, then transfer to wire rack.
11. Let rest for 24 hours before slicing.