Chop up the pumpkin seeds and if you have raw sunflower seeds roast them

and mix all the seeds together in a bowl.

In a large bowl, combine the water, yeast, honey, oil, and seven

grain blend and allow to proof about 5 to 10 minutes, or

until the yeast is light and bubbly. Add the salt, whole wheat

and white flours, and stir to combine. Before the dough stops

being sticky add the seeds, reserving a few tablespoons to sprinkle

over the loaves before baking.

Dump the dough out onto a well-floured surface and begin to knead,

adding enough flour to make nice soft dough. Knead about 10 to 15

minutes, sprinkling with more flour as necessary, or until the dough

is smooth and elastic. You may want to use more flour depending on

the dryness of the cracked wheat and the flours, as well as the

general humidity.

Turn the dough into a greased bowl, cover with a dishtowel,

and set it in a warm place. Allow the dough to rise until

double in bulk, about 1 hour. Punch the dough down. Let it

rest for 5 minutes. Divide the dough and shape it into 2

large or 3 small round loaves, and place them on lightly

greased baking sheets. If you are using loaf pans use 3

small loaf pans or 2 large loaf pans. Let rise 25 to 30

minutes. Brush the loaves with a beaten egg and sprinkle

on any remaining seeds. Bake the loaves in a preheated

375 F oven for approximately 30 to 40 minutes, or until the

oaves are nicely browned and sound hollow when tapped.

Remove the loaves from the oven and cool on wire racks.