1. In a large mixing bowl combine 250g sunflower seeds and 500ml warm water. Let it sit for 10-15 minutes or until the seeds have absorbed most of the water and formed a gel-like mixture.

2. Add 500g rye flour to the bowl and mix until a sticky dough forms.

3. Knead the dough for about 10 minutes until it becomes smooth and elastic.

4. Place the dough in a greased bowl cover it with a damp cloth and let it rise in a warm draft-free place for about 1 hour or until it has doubled in size.

5. Preheat your oven to 190°C or 375°F.

6. Punch down the dough and shape it into a round or oblong loaf. Place it on a baking sheet lined with parchment paper.

7. If desired brush the top of the loaf with a beaten egg and sprinkle with crunchy crust such as chopped nuts or seeds for added texture.

8. Bake the bread for 40-50 minutes or until it's golden brown and sounds hollow when tapped on the bottom.

9. Let the bread cool on a wire rack before slicing and serving.