- 2 1/2 c. all-purpose or bread flour
- 1 1/2 c. light rye flour
- 1 1/2 tsp. salt
- 2 1/2 tsp. active dry yeast
- 1 package sourdough extract (optional)
- 1 2/3 c. lukewarm water (110°F), divided
- 1/2 c. dry roasted sunflower seeds plus more for decoration
Mix together flour, rye flour, and salt.
Dissolve yeast in 1/4 cup of the water by stirring.
Add the yeast, the sourdough extract (optional) and the rest of the water to the flour and stir until the mixture comes together in a ball. Knead on a floured board for 5 minutes. The dough should be firm and just barely tacky.
Knead in the sunflower seeds until well distributed, shape into a ball, place in a greased bowl, cover and let rise until doubled in size (about 1 hour at 72°F).
Punch down, knead for 1 minute and shape into 12 buns. You can make decorative shapes, too.
Brush tops with water and decorate with extra sunflower seeds. Place on greased cookie sheet and let rise until almost doubled. Slice tops with a sharp razor, if desired.
For hard crusts: Preheat oven to 500°F and place an old baking pan on the bottom rack. Place rolls in oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Turn oven down to 400°F and bake for 15 - 20 more minutes.
For soft buns: Brush tops with milk before they are placed in a 350°F oven for 30 minutes, or until golden brown.
