Roggenvollkornbrot mit Sonnenblumenkernen

wholemeal rye groats 47.0% , water 25.0% , sourdough 16.5% , sunflower seed 5.0% , wholemeal rye flour 2.5% , oat flakes 2.0%? , salt 0.5% , barley malt extract 0.5% , wheat germ 0.5% , sugar beet syrup 0.3% , yeast 0.3%

? — listed for this product but not on the label in this language; recipes can differ by market.