Take a mixing bowl / food processor and add crumbled fresh yeast, lukewarm water, raw cane sugar, mix everything together once. Then add both types of flour, salt, rapeseed oil and half of the sunflower seeds.

Then knead with a dough hook / food processor for about 5 minutes. Flour the work surface lightly, form the bread dough on top by hand and place in a lightly oiled bowl (it is better to get out). Cover the whole thing and let RISE in a warm place for about one (1) hour.

Take a loaf pan and grease it. Take the old bread dough out of the bowl and knead again on a lightly floured work surface. Shape this into a strand about 25 cm long. Then brush the bread dough with a little water.

Then sprinkle the work surface with the remaining sunflower seeds and roll the slightly damp bread dough in the remaining sunflower seeds. Then place in the greased loaf pan, cover again and place in a warm place and let RISE for about one (1) hour.

Preheat the oven to 230 ° degrees top / bottom heat (convection 210 ° degrees). Then pour in and bake for 15 minutes under steam. Then switch down to 200 ° degrees top / bottom heat (convection 180 ° degrees) and bake the whole thing for about 30 minutes to the end.

Take out later and let cool for a moment in the loaf pan. Then turn it down and let it cool down completely on a grid.