Even though this bread contains a high percentage of whole grains (35%), its crumb is not substantial but is very light and moist. I believe the key is the extremely high hydration (98%), of which 40% is to soak the grains thoroughly.
I used rye meal instead of cracked ryes as I could not find them. Luckily the crumb is still nice.
The bread first gives a taste of the mildly toasted sunflower seeds, then it comes the subtle rye meal and sourdough flavors. A good combination of grains. My new favourite.
Recipe from: “Bread” by Jeffrey Hamelman