Bauernbrot
800 grams Rye flour
200 grams coarse whole wheat flour
21 grams fresh yeast
600 milliliters lukewarm water
1 tablespoon Salt
50 grams melted but cooled margarine
some corn meal
50 grams coarse chopped sunflower seeds
milk sunflower seeds
Mix the flours in a large bowl. Dissolve the yeast in a well in the center of the flour with 3 TBS water. Sprinkle salt on dry flour. Add margarine and rest of water and stir with a spoon until smooth. Turn onto work surface and knead 10 to 15 minutes. Form into a ball. Place into an oiled bowl and cover with plastic wrap and a towel. Allow to rise in a warm spot for 50 to 60 minutes. Knead a second time and work in the sunflower seeds.
Oil a baking sheet, form a log from the dough and brush with milk. Allow to rise about 15 minutes in a warm area. Preheat oven to 400F or so. Place a water filled container in the oven for steam. Bake bread for 45 -50 minutes. 10 minutes before the end of baking, brush with milk again and sprinkle remaining seeds. Spritz loaf with water as soon as it comes out of the oven to develop crust.
The weights aren’t all that critical. If you uses your normal amount of yeast, it will be OK. I don’t know how much is in a package but you can adjust the rising time to match the amount of yeast used. Don’t add to much flour as a rye bread stays sticky longer than wheat does.