• 80 g pumpkin seeds
• 80 g sunflower seeds
• 200 g coarse oats
• 20 g flaxseed
• 10 g salt
• 250 g pumpkin
• 500 g flour
• 10 g salt
• 15 g yeast
• Oil
• 30 g each of pumpkin and sunflower seeds and 20 g each of flax and sesame seeds for coating

Dry-roast the pumpkin and sunflower seeds till you can smell them, let cool, add the flaxseeds, salt and 1 dl cold water, and let soak at room temperature for about ten hours.

Grate the pumpkin. Mix with the flour, the soaked seeds and the salt.

Dissolve the yeast in 3 dl cold water and add to the dough. Knead well for ten minutes, add water if needed. Coat a bowl with oil and leave the dough to raise to double its size at room temperature, two to three hours.

Dust a space on the table top with flour and turn out the dough. Knead, flatten and fold, and knead for a while, divide into two portions and let rest for ten minutes.

Mix the coating seeds. Coat two baking tins approx 9,5×25 cm with oil. Wet the surface of the dough slightly and roll the breads in the coating seeds and place in the tins.

Cover and let rest for 30 to 40 minutes while heating the oven to 250 C.

Bake for ten minutes, reduce heat to 210 C and bake for another 35 minutes.

Remove from tins and let cool on a grid.