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1
Dissolve yeast in 2 cups warm water in a large bowl; let stand 5 minutes. Add honey, oil, and 1/2 teaspoon salt, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and bran to yeast mixture, stirring until combined. Cover and let stand in a warm place (85u00b0), free from drafts, 1 hour or until small bubbles appear on surface.
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2
Add remaining 1 teaspoon salt, 2 cups flour, 1/4 cup sunflower seeds, 1/4 cup sesame seeds, 1 1/2 teaspoons black pepper, and 1 1/2 teaspoons green pepper; stir until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
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3
Divide dough in half; place each half in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size.
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4
Preheat oven to 400u00b0.
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5
Brush loaf tops with egg; sprinkle tops evenly with remaining 1 tablespoon sunflower seeds, remaining 1 tablespoon sesame seeds, remaining 3/4 teaspoon black pepper, and remaining 3/4 teaspoon green pepper. Bake at 400u00b0 for 35 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove loaves from pans, and cool on wire racks. Cut each loaf into 8 slices.
