Grumpy Graham

Here's how:

• 1

  Dissolve the yeast in the water. Add the remaining ingredients, except for the salt and sunflower seeds. Knead in a mixer for 3 minutes on low speed and 6 minutes on high speed. Double that time if you’re kneading by hand. Add the salt and knead the dough for a few minutes. Add the sunflower seeds right at the end.

• 2

  Place the dough in a large, oiled bowl—it needs some room to rise. Cover it with plastic wrap or a kitchen towel and let it rest for 40 minutes. 

• 3

  Fold the edges toward the center, turn the dough over, and let it rest for another 40 minutes.

• 4

  Carefully turn the dough out onto a floured surface and divide it into 35 pieces. Arrange the pieces on baking sheets lined with parchment paper. Place the baking sheets in a turned-off oven with only the light on and let them rise for 50 minutes, or let them rise at room temperature, covered with a kitchen towel, for 80 minutes.

• 5

  Remove the baking sheets from the oven and preheat the oven to 275°C. Let the bread sit at room temperature while the oven heats up. 

• 6

  Brush the bread with water and sprinkle with poppy seeds. Place the bread in the center of the oven and lower the temperature to 230 °C. Bake for about 8–10 minutes.