Also one of the earliest breads I made, probably my second and still one of my favorites. Very tasty rye bread that is easy to make for a beginner, but comes out like a bread you can buy at the bakery. Over 80% rye flour with a rye sourdough and sunflower seeds that are coarsely chopped before they go into the dough intensifying the sunflower flavor of the bread. There is very little wheat flour in the dough, which you can replace by spelt flour if you prefer that.
