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1
Toast the sunflower seeds and pumpkin seeds in a frying pan (without oil).
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2
In a large bowl mix together all ingredients except the water and toasted sunflower and pumpkin seeds.
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3
Add the water and mix into the dough with a wooden spoon until in comes together.
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4
Remove dough from bowl and place on a floured working surface.
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5
Knead with the palm of your hand for a good 15 minutes.
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6
Dust hands or working surface with extra flour as needed if the dough is sticking too much.
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7
Gradually fold in the seeds and knead for another 1-2 minutes.
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8
Form into a ball and return the dough to the bowl.
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9
Cover with plastic wrap and let sit at room temperature for 30 minutes.
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10
After 30 minutes place in the refrigerator over night or 12-15 hours.
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11
The should double in size.
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12
Remove dough from bowl and put on a lightly floured cutting board.
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13
Lightly roll or press into a 2-3 cm (1 inch) thick circle.
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14
Cut into 8 equal triangles.
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15
You can round out the pointy corner if you wish with your hands.
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16
Spread some more wheat graham on a small plate.
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17
Lightly dip the top surface of each bread in water and roll the wet surface in the graham so it's evenly covered.
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18
Cover with plastic wrap or a warm, moist tea towel and let rise for 30-45 minutes in warm place.
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19
While the dough is rising, prepare the oven.
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20
To create steam in the oven, I place a small pan of boiled water at the bottom of the oven and then preheat to 230C/445F.
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21
When ready to bake, make an 1 cm incision lengthwise in each bread using a sharp knife.
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22
Bake for 10 minutes, then remove the steam dish, and bake for another 10 minutes (Total time of 20 minutes!
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23
).
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24
Remove from oven and let cool on a rack for a few minutes befor eating.
