This is a wonderfully grainy, chewy, lower gluten bread that is very flexible. I'm posting the basic recipe here. But you can alter the flours freely, i.e. part bean/sorghum/potato/teff flours. As long as you keep the liquid/flour ratio, the end result will be a bread rich in texture and taste.
Makes 2 regular sized loaves of dense, chewy, grainy, great-tasting bread - very healthy and rich in nutrients.
Put all ingredients (except sunflower seeds/grains) into bread machine pan in the order specified by manufacturer. I used a 2lb pan - if your machine can only handle a 1lb loaf - simply cut the recipe in half except for yeast.
Select dough cycle. During the kneading process, slowly add sunflower seeds/grains.
When the cycle is completed, remove dough from pan and place on surface sprinkled with rye flour and punch it down. The dough may be sticky, so work quickly with floured hands.
Shape the dough into a mound, cover with damp cloth and let the dough rest for 10 minutes.
Divide dough equally and shape each piece into a loaf and place into a lightly greased loaf pan.
Cover pans with damp cloth and allow to rise about 1 hour.
Preheat oven to 350 degrees. Bake for 35-40 minutes. After removal from oven and pans - brush top and sides of loaves with butter.
***When using gluten-free flours, a helpful dough rising/conditioning trick: preheat oven to 180 degrees and place a baking sheet on the lower rack with about 1/8 cup of water in it. When oven temp has reached 180 degrees, put the loaves covered with damp cloth on the upper shelf, close the oven door, and turn off the oven. This creates a warm moist environment for the dough to rise. Normally, bread doughs with high gluten content do not need any help, but rye flours and gluten-free flours benefit from the extra help.