Rustic rye sourdough bread

1 dl bran/roughage
3 dl rough rye flour
1 teaspoon salt

Oil
1 table spoon sunflower seeds
1 table spoon crushed lin seeds

1,5 dl sourdough
1/2 package of dry yeast
5 dl water

5-9 dl wheat flour

Bread seeds of your choice for decoration 

Mix bran, rye and salt. Fry seeds with rape seed oil, add to the rye mix. Mix sourdough and dry yeast let it dissolve with the cold water. Add to the rye mix. Thicken the dough with wheat flour. Butter up a bread form, cut baking paper and add to the bottom. Pour the dough in the form. Pat a little whey flour on top, add the decoration seeds. Prove under baking cloth 1-2 h until dough reaches the edges. Oven 260C heat up an oven plate put bars plate on top. Once hot put in the bread form on bars, pour 2 dl water in the oven plate, lower temperature to 220C for 30-45 min. Check so that bread is not "doughey" in the bottom with a stick before you take it out. 

This bread tastes very nice but can easily crumble when you cut it. You can experiment with the amount of whey flour. If you have a suggestion to make it less prone to breakage please let me know :)