Sunflower Seed Bread.
1.5 c whole wheat flour (I use King Arthur)
1 2/3 c bread flour ( I use King Arthur)
1 tbl salt
3 tbl fast acting yeast
1.25 c water (you may need to add a tsp or more if the dough is too dry)
6 oz sunflower seeds
In a mixer bowl with the dough hook, place the flours, salt, yeast and water. If you need to add some water add a tiny bit at a time. Knead for 5 minutes. Cover and let rest for one hour.
After 1 hour, add the seeds to the dough. Then roll into a ball. Press the dough flat down (more like a disk). Then take a filet knife and cut vertical slices into the dough and sprinkle with extra seeds on the top. Cover and let rise for one more hour. Preheat your oven to 425 degrees. After the hour, place the bread on a cookie sheet and bake for 30 minutes and then place on a rack to cool.
— Knead to Cook