The dark breads in Austria are amazing, with nuts/seeds/grains, oatmeal, even pumpkin seeds; covering the bread spectrum of colors and textures; an amazing detour from normal baguettes and ciabatta.

The lady at the super "markt" in Graz advised type 960 flour based on the words "braun" and "brot" . Now I have a few kg of this flour and have no idea how best to use it.

Other than than "Type 960" flour, I've no idea what I bought. I'd appreciate any advise on making any Austrian style bread with this flour. This is very aromatic, slightly grey when dry, and the texture is intermediate between integral flour and normal bread flour. I don't want to make bricks, and would guess this needs to be mixed with white flour.  

 Any suggestions?

Has anyone ever heard of, or know where to get Sunflower flour? I read in Linda Collister's Country Breads of the World that it is common in Austria.

She has some wonderful recipes in her book using this flour and if I can get my hands on some I would like to try them.

Mini Oven, have you ever seen this flour, or tasted bread made with it in Austria?