In a stand mixer bowl, combine water and yeast and let it bloom for 10 minutes.

While you wait, in a mixing bowl, combine the flours and salt

Once the yeast is bloomed, add about half the dry mix along with the honey and oil. Knead for 2-3 minutes.

Add the pumpkin and sunflower seeds in along with about half of the remaining flour, and knead for another 2-3 minutes.

At this point, touch the dough, if it’s still sticky, add more flour and knead for 2-3 more minutes. You are looking for a slightly tacky texture. I usually have to add all the flour

Ball up the dough and put it back into the stand mixer bowl. Cover with plastic wrap and let it rest for about 90 minutes ( you want it to double in size)

Remove plastic wrap and punch the dough down

Shape the dough into somewhat of a loaf

Lightly oil up a bread pan and put the dough in. Cover with a clean dishcloth or the plastic wrap from the step before and let it have a final rest for about 30 minutes.

Beat the egg with a little bit of water and brush the dough with it. Sprinkle the extra seeds

Bake at 375F for 30min

Remove from the oven and let it cool on a wire rack for at least 20 minutes