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1
Mix the the flours, sugar and salt (and caraway) in a bowl.
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2
In a separate bowl, mix the rye sourdough starter with warm water.
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3
Mix the dry ingredients with the sourdough mixture until the dough comes together.
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4
Remove dough to a floured surface.
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5
Knead for about 15 minutes until the dough is smooth.
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6
Dust hands and/or surface with flour if it begins to stick.
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7
Last, fold in the sunflower seeds if using, and knead for another minute or two so they are well distributed.
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8
Return dough to the large bowl and cover with plastic wrap.
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9
Let it rise until about doubled in size.
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10
It will take about 3-4 hours on a hot day or 7-8 hours if it's cold.
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11
Remove from bowl and knead lightly, then form into a round boule shape.
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12
Dust the shaped dough with rye flour.
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13
Place on a lined baking sheet or into a flour dusted proofing basket (banneton) and let rise again.
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14
It will take about 1 hour if warm, or 2-3 hours if cold.
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15
When nearing baking time, preheat oven to 250C/480F.
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16
(Prepare a steam pan if using steam as well, by putting a shallow baking dish at the bottom of the oven and let it preheat.
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17
You'll pour boiling water in this when putting the bread in the oven.)
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18
When bread is ready to bake, cut a cross into the surface with a knife or bread razor, and put in oven.
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19
(Pour some boiling water in the steam pan if using steam).
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20
Bake for about 45 minutes.
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21
After 10 minutes, open the oven door to release the steam, and remove the steam pan (if using).
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22
Turn the heat down to 200C/400F and bake the remaining 35 minutes.
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23
(turn the heat down regardless of whether using steam or not).
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24
The bread should sound hollow when tapping the bottom or you can check that the internal temperature is about 88C/190F.
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25
Let cool for a few hours or up to half a day until slicing.
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26
this will let the flavors of the bread develop further.
