For the carrot-sunflower seed bread, mix flour, salt, 100 g sunflower seeds, apple cider vinegar, torn carrots, yeast and water to a dough.
Grease a loaf pan and crumble with about 50 g sunflower seeds. Pour the dough into the form and let it rise for 45 minutes.
Preheat the oven to 200 °C top and bottom heat and bake the bread for about 45 minutes. Turn out of the mold and let the carrot-sunflower seed bread cool.
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