I first saw it over at Miriam's blog, and I think she originally got it from Lifestyle Food (it's an Annabelle Langbein recipe).
Source: Lifestyle Food
2 cups boiling water
4 tsp honey
2 cups cold water
7 tsp dry yeast
2 3/4 cups high-grade white flour
2 3/4 cups wholemeal flour
3 tsp salt
2 cups sunflower seeds
4 tbsp pumpkin seeds
1. Preheat oven to just 80 degrees Celsius. Grease and line two 25x10cm loaf tins with baking paper.
2. In a large bowl, mix the boiling water with the honey until it dissolves. Add the cold water and the yeast and set aside for 10 minutes.
3. Whisk the yeast mixture and then add both white and wholemeal flour, salt and sunflower seeds. Mix with a large spoon until evenly combined (should be a loose, wet batter).
4. Divide evenly between the 2 prepared loaf tins, and sprinkle 2 tbsp of pumpkin seeds on each loaf. With a sharp knife, run a line through the mixtures in 2-3 places to ensure the bread rises evenly without splitting.
5. Bake for 20 minutes at 80 degrees, then turn up to 210 degrees and bake for a further 30-40 minutes. When cooked the loaves will sound hollow when tapped. Turn out of the tins while still hot and leave to cool.
The bread stays fresh for a few days - especially if put in the fridge, we baked our loaves on Sunday and ate the last piece on Friday and it still tasted really fresh.
As you can imagine, it is divine as toast!
Okay so my loaves are definitely a little more rustic looking but they still taste as good!