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1
Mix the flours in a large bowl.
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2
Dissolve the yeast in a well in the center of the flour with 3 TBS water.
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3
Sprinkle salt on dry flour.
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4
Add in margarine and rest of water and stir with a spoon till smooth.
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5
Turn onto work surface and knead 10 to 15 min.
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6
Form into a ball.
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7
Place into an oiled bowl and cover with plastic wrap and a towel.
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8
Allow to rise in a hot spot for 50 to 60 min.
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9
Knead a second time and work in the sunflower seeds.
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10
Oil a baking sheet, form a log from the dough and brush with lowfat milk.
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11
Allow to rise about 15 min in a hot area.
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12
Preheat oven to 400F or possibly so.
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13
Place a water filled container in the oven for steam.
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14
Bake bread for 45 -50 min.
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15
10 min before the end of baking, brush with lowfat milk again and sprinkle remaining seeds.
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16
Spritz loaf with water as soon as it comes out of the oven to develop crust.
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17
The weights aren't all which critical.
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18
If you uses your normal amount of yeast, it will be OK.
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19
I do not know how much is in a package but you can adjust the rising time to match the amount of yeast used.
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20
Do not add in to much flour as a rye bread stays sticky longer than wheat does.
