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1
In a very large bowl, combine the warm water and milk.
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2
Stir in the honey until dissolved.
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3
Sprinkle the yeast on top and let stand until foamy, about 5 minutes.
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4
Using a wooden spoon, stir in the whole wheat flour and 3 cups of the all-purpose flour.
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5
Stir in the salt and olive oil, then stir in 5 cups more of the all-purpose flour.
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6
Using a dough scraper, scrape the dough out onto a generously floured work surface.
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7
Using the scraper, lift and fold the wet dough while incorporating the remaining 2 cups of all-purpose flour.
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8
Knead lightly for a few minutes until a smooth, slightly sticky dough forms.
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9
Transfer the dough to a very large oiled bowl.
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10
Cover with plastic wrap and let rise overnight at room temperature.
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11
Butter three 9-by-5-inch metal loaf pans.
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12
Punch down the dough and sprinkle it all over with the sunflower seeds.
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13
Scrape the dough out onto a generously floured work surface and knead it lightly, working in the sunflower seeds.
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14
Cut the dough into 3 equal pieces.
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15
Press each piece into a rectangle about 8 by 10 inches.
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16
Starting at a long end, roll up the dough, tucking in the sides neatly.
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17
Transfer the dough to one of the prepared loaf pans, seams down.
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18
Repeat with the remaining dough.
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19
Cover loosely with plastic wrap and let rise in a warm, draft-free spot until the top of the dough is just below the rim of the pans, about 1 hour.
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20
Preheat the oven to 400.
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21
Position a rack in the lower third of the oven.
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22
Lightly spray the tops of the loaves with water and bake for 10 minutes.
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23
Turn the heat down to 375 and bake the loaves for 20 minutes.
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24
Rotate the pans and bake for 25 minutes longer, or until the loaves sound hollow when turned out of the pans and tapped on the bottom.
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25
(If necessary, bake the loaves for another 10 minutes.)
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26
Turn the loaves out of the pans and let them cool on a wire rack.
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27
Serve the bread warm or at room temperature.
