1100 g hot water
1350 g whole rye flour
23 g salt
Combine the flour and water and let cool for 1 hour.
287 g sunflower seeds
287 g hot water
Soak the seeds in hot water for 1 hour. Then drain and mix in 1 tablespoon sweet paprika powder.
Then combine the soakers in a large mixing bowl, cover and set aside for 4 hours.
500 g mature rye sourdough starter (100% hydration)
Knead the dough and let ferment for 4 hours.
Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.
In the morning, remove the loaves from the refrigerator and preheat your oven with a baking stone to 500F. Load the loaves and bake for 20 minutes. Reduce the temperature to 460F and bake for another 15 minutes (smaller loaf)
or 30 minutes (larger loaf).