The thirty-fifth Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is Sunflower Seed Rye, and is found on pages 249-251.
Using the barm I had on hand, I made a half portion of this bread, 1 bread loaf, formed like a regular boule rather than the couronne as shown in the book as a big doughnut shape did not seem as practical here for the way we eat bread.
The ingredients: barm, coarse whole rye (pumpernickel) flour, water, bread flour, instant yeast, sunflower seeds, and salt.
This is a two-day bread, one to make the soaker and firm starter, and the next day for the assembly, rising times, forming, and baking. The dough came together easily, I kneaded it by hand, and it came together in about 5 minutes of steady kneading with mixing in the seeds happening the last 2 minutes. The rising times were about the same as suggested in the book, and this bread rose better for me than the other sourdoughs. I baked the bread for the time stated, cooled it just slightly and (although it said to wait at least an hour to slice it), we sliced it and ate it warm with dinner. Good choice, believe me as it was wonderful warm. 
This was my favorite of the sourdough recipes in this section as the sunflower seeds in the bread give it a nice taste and crunch, we could taste the tang of sourdough, and the texture was soft yet resilient. It was really good for eating out of hand and for sandwiches. There wasn't much left, I probably should have made enough for two loaves. I would definitely make this one again.
You can visit the main group and marvel at the breads. I'm getting there...Slow and Steady. Our next challenge: Stollen found on pages 252-256. however, I am going to skip Stollen for now (we have always done the breads in the order the book has them listed but I want to save the Stollen, which is a German Christmas bread, and finish with that instead around Christmas time). Instead I am moving on to the next bread which is Swedish Rye (Limpa), found on pages 257-258.
