Sunflower seed bake in a dry pan. Shortly before the end add flaxseed and also bake briefly. In a bowl mix the flour, sunflower and flaxseed, baking powder and salt. Separately in the water blurs the yeast, add the vinegar and olive oil. Grate zucchini (carrots), mixed with green spices and put in dry ingredients. Slowly add the wet mixture while stirring. When the dough is mixed well, cover with a damp cloth towel and leave in a warm place 1 hour (alternatively in the refrigerator for 1 night). Elongated cake (30 cm) is lined with baking paper. The dough is transferred in the form smoothed with a wet spoon, optional can be greased with olive oil. Bake 70 minutes in preheated oven 150C degrees. Wadi of form peelable paper and leave the bread for 30 minutes in the oven, turn the lower side up. Cool on wire rack to be cut. * Bread is suitable for feeding intolerance to gluten and lactose, as it contains an ounce of them. Furthermore, the bread does not contain carbohydrates and may be used in low carb and slow carb - diet. * Divided into 15 slices, each slice has an energy value of 205 kcal.