Samartha Deva wrote:

The Indian Store spices are from unknown origin and
who knows what's in there if it matters. Isn't DDT still used in some
corners?

As a German living in Asia, I'm happy to grab whatever I can get hold of
to yield a decent German bread (I really envy you guys for your variety
of flour in the US, I consider myself happy to have intermittent access
to a single type of rye flour...). I know an Indian who supplies bread
spices to me. She however mentioned that one should spread the seeds on
a white plate or something and sort out the unwanted "additives" one
will likely find there -- stems, stones, waste, dead critters, etc.
Apparently everyone in India is doing this.

Having had a look at the seeds, I did realize that if grounding the
seeds down without cleaning first, you'd end with quite some proteins in
your bread...

I don't even want to think about the invisble parts like chemicals...