Vollkornbrot Recipe | King Arthur Baking

Ingredients

• 3 3/4 cups (397g) King Arthur Pumpernickel Flour*
• 1 3/4 cups (397g) water, lukewarm
• 2 tablespoons (21g) ripe (fed) sourdough starter; or 1/4 teaspoon [product-link]instant yeast[/product-link]
• 2 1/3 cups (283g) rye chops*
• 1 1/4 cups (283g) water, lukewarm
• 2 cups (213g) King Arthur Pumpernickel Flour
• 1/4 cup (57g) water, lukewarm
• 1 tablespoon (18g) table salt
• 1/2 cup (71g) sunflower seeds
• 2 teaspoons instant yeast