Sunflower Seed Bread with Rye Sourdough

This is Another Flavorful Whole-Grain Bread, but at the same time it retains a lightness of texture. My preference is to toast the sunflower seeds that go into the dough and to add raw sunflower seeds to the surface of the dough when shaping. The toasted ones in the interior add a nutty quality to the taste. The raw ones on the bread’s surface toast during the bake, furthering the nutty flavor.