Pumpkin and Sunflower Seed Bread

This is some seriously good bread. Very filling and super easy to make. I have adapted it from Annabel Langbeins (Love her!) The free range cookbook. I found that because the bread is quite dense, it takes longer than the 30-40 minutes suggested cooking time, so definately tap the bread to see if it sounds hollow or else if its not cooked it will sink. (Happened the first time i made it so i just toasted it, yum!) I've made this twice and it didn't rise as much as i thought, my bad?

Bread

2 C boiling water

4 tsp honey

2 C cold water

7 tsp dry yeast granules
2 3/4 C wholemeal flour
2 3/4 C high-grade white flour
3 tsp salt
1 C sunflower seeds (the actual recipe has two cups but i think 1 is enough)
pumpkin seeds to sprinkle on the top of the loafs

Preheat the oven to 80 degrees celcius and line 25 x 10cm loaf tins with baking paper.

In a large bowl, dissolve the honey in the boiling water. Add the cold water and yeast and put a side for 10 minutes.

Whisk the yeast mixture then add the two flours, salt and sunflower seeds and mix until combined. (Quite a wet batter)

Divide the mixture into the two tins and sprinkle the pumpkin seeds on top and make a few slices with a sharp knife on the top of the loaves so there is even rising.

Bake for 20 minutes at 80 degrees celcius (for the bread to rise) then turn the oven up to 210 degrees celcius for a further 30-40 minutes until cooked through and will sound hollow when tapped.

This bread toasts like a boss.