Rye Bread with Sunflower Seeds
Mix the yeast with the sugar in 350 ml (approximately 12 ounces) of warm water to dissolve. Mix the rye flour with whole wheat flour in a bowl. Add the flours to the yeast mixture with the salt and sourdough starter and knead until a smooth dough forms. Cover, and let rise for about 1 hour in a warm place.
Knead the dough on a floured surface, and add the sunflower seeds. Knead until the seeds are fully incorporated into the dough. . Shape into a loaf, cover, and let rise for another hour.
Preheat a convection oven to 220°C (approximately 425°F). Fill an oven-proof dish with water and place in the oven.
Bake the bread in the oven for 15 minutes. Reduce the temperature to 180°C (approximately 350°F), and bake for an additional 40-45 minutes. Remove, and let cool.