Mix together flour, rye flour, and salt. Dissolve yeast in water. Mix everything together and knead dough until firm and barely tacky.
Knead in the sunflower seeds, shape into a ball, lightly oil dough and place in a covered bowl. Let rise until doubled in size (about 1-2 hours).
Once dough is adequately risen, portion into buns that weigh 77 grams. Brush tops with water and decorate with sunflower seeds. Press seeds firmly into bread. Place on parchment lined baking pan if cooking on a metal baking sheet. Slice tops with a sharp knife, if desired.
Cover buns lightly with a towel and let rise for about 30-45 minutes, depending on cold your kitchen is. This step is very important or else the bread will not be airy and light.
Preheat oven to 220C (425F). Put a roasting pan filled with water on the bottom rack. Bake the bread in oven on shelf above it and cook bake for 30-45 minutes.