2 c. whole wheat flour
5 1/2 to 6 c. combined rye-unbleached wheat flour (the more rye flour added, darker and coarser bread will be)
3 tbsp. sugar
2 tsp. salt
2 pkg. active dry yeast
2 c. buttermilk
2/3 c. water
1 tbsp. butter
2 med.-lg. potatoes, grated
1/3 c. raw sunflower seeds

In large bowl mix 2 1/2 cups flour, sugar, salt and dry yeast. Add 1/4 cup raw sunflower seeds.

Grate unpared potatoes into 2 quart saucepan, add water, buttermilk and butter. Heat over low heat until warmed through. Stir occasionally so potatoes don't stick. butter should just melt. Gradually add liquid-potatoes mixture to dry ingredients in bowl and mix.

Add 1 cup flour and stir until blended. Stir in additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic (10 to 12 minutes). Form dough into ball, set on lightly floured surface, cover with plastic wrap, then towel. Let rest 20 to 30 minutes.

Punch dough down, divide in half and form into 2 round loaves. Place on greased baking sheets; cover and let rise 1 to 2 hours or until nearly doubled. Bake in 400 degree oven for 45 minutes. Remove from oven and brush with 1 tablespoon cornstarch dissolved in 2 tablespoons water and sprinkle with remaining sunflower seeds. Return to oven and bake additional 10 to 15 minutes or until done. Remove from oven and cool before slicing.