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1. Mix the water, 1 teaspoon of honey, and the yeast into the bowl of a stand mixer. If making the bread by hand, mix them together in a large bowl. Let stand 5 to 10 minutes. Little bubbles should start to appear. (If not, you need to replace your yeast and start again.)
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2. In a separate bowl, mix together the flours with the salt. Attach the dough hook to the mixer, or use a wooden spoon if mixing by hand. Stir the 1/4 cup (80g) honey into the yeast mixture, then gradually add the flours. If necessary, add an additional bit of flour if the dough is too wet, or another tablespoon of water if the dough is too dry. It should feel soft and moist, and when you touch it, your finger should just barely stick to it. (Wetter is better)
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3. Knead the dough at low-to-medium speed until smooth, about 6 minutes.
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4. Scrape the dough out onto a lightly floured countertop and knead in the sunflower seeds thoroughly. Return the dough to the mixer bowl, cover with plastic wrap or a dish towel, and let rise in a warm place until doubled, 1 1/2 to 2 hours.
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5. Punch the dough down with your fist, cover, and let rise again until doubled, about 1 hour.
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6. Lightly grease a 9-inch (23cm) loaf pan. Scrape the dough onto a lightly floured countertop, shape the dough into a elongated rectangle, and place the dough in the pan. If making rolls divide into 12 pieces aprox. 9oz each. Cover and let rise 1 hour. (Note that it wonat rise much.)
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7. About 15 minutes before you plan to bake the bread, preheat the oven to 500Au00b0F. Place a metal pan in the bottom of oven. Slash rolls w razor blade. Pour 1c water into pan when you put bread in, and turn oven down to 450.
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8. Bake loaf for 45 minutes to 1 hour. Itall sound hollow when you tap it in the center. You can use an instant-read thermometer; the bread is done when the temperature in the center is 190Au00b0F (88Au00b0C). Remove the bread from the oven and cool on a cooling rack. Bake rolls at 450 for 25min.
