Multigrain Sunflower Sourdough Bread - cooking recipe

Ingredients

To make Proofed Starter
1 teaspoon granulated sugar
1 cup warm water
1/4 cup sourdough starter
1 cup multigrain whole wheat bread flour
Ingredients
4 1/2 cups multigrain whole wheat flour (or combination of multigrain, whole wheat, and white)
2 tablespoons honey
1 1/2 teaspoons sea salt
1 cup warm water
1/2 cup sunflower seeds
Topping (optional)
seven-grain cereal

Preparation

Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375\u00b0F (190\u00b0C) oven until instant-read thermometer registers 215\u00b0F (102\u00b0C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.