50 g fresh yeast
2 tsp salt
1 tbsp honey
6 dl (600 g) water
0,5 dl (50 g) sunflower seeds
1 dl (60 g) crushed linseed-dried blueberry-mix
3 dl (170 g) fine/bolted rye flour
about 11 dl (650 g) dark/yeast bread wheat flour
Stir the yeast, salt and honey into the lukewarm water. Add sunflower seeds and linseed-blueberry-mix. Whisk 3 dl rye flour into the mixture. Gradually knead in the wheat flour and keep kneagdin the dough until it's smooth and elastic, about 10 minutes.
Cover and leave to rise at room temperature for 30 minutes.
Form the dough into two loaves on a floured work surface. Line a baking tray with parchment paper, place the breads on it, cover and leave to rise for 30 minutes.
Preheat the oven to 200°C. Bake for about 40–50 minutes. The bread is ready if it sounds hollow, when you knock on its base.