Sunflower Seed Bread
Mix rye flour and whole wheat flour in a bowl. Create a well in the center and crumble yeast into it. Add sugar and a little lukewarm water to the well and stir until smooth. Cover and let rise in a warm place for 10 minutes. Place bag of sourdough starter in warm water for 10 minutes. Sprinkle yeast in bowl with a little flour. Add the sourdough starter, 3/8 liter (approximately 1 1/2 cups) lukewarm water, syrup and salt. Knead all ingredients together fo 10 minutes. Put dough back in bowl, cover and let rest for 45 minutes. Grease a loaf tin with butter and sprinkle with flour. Knead dough once more and form into a loaf shape. Sprinkle 2/3 of sunflower seeds on work surface and roll loaf once or twice until seeds have stuck to dough. Place in pan and let rest for 40 minutes.
Meanwhile, preheat oven to 220°C (approximately 425°F). Brush surface of bread with a little water and sprinkle with remaining sunflower seeds. Place in oven, along with a separate dish containing 1 cup of water. Dish with water should be on bottom rack. Bake for 10 minutes and then decrease temperature to 180°C (approximately 350°F) and bake for an additional 50-60 minutes. Remove from tin and cool. Slice and serve.