One of our standards at the loaf is our Dark Rye loaf. I adapted the recipe from Hamelmann's Flaxseed Bread. If truth be told, we introduced sunflower seeds accidentally one day and liked the loaf that was the result!
380g mature rye sourdough starter (50:50 light rye and water with sourdough seed starter)
500g white bread flour
500g dark rye flour
50g sunflower seeds
You can either mix the soaker the day before with cold water, or on the day with boiling water.
Mix all the ingredients for about 3 mins on slow and 5 mins on fast speed. There will be limited gluten development. Bulk fermentation is about 1.5 hours and after dividing and shaping the loaves (we prove in baskets), proving usually takes about 3/4 hour.
Load into a hot oven, steam and bake for 40-50 mins as the oven cools to 200 centigrade.