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Soak the sunflower seeds and pumpkin seeds in some boiled water. Of course, you can use other seeds, too, for example, flaxseeds and sesame seeds. In a large bowl, crumble the yeast into the measured out, lukewarm water and let it dissolve. Add the eggs (at room temperature, not chilled) and oil and whisk together. In a separate bowl, combine the sunflower flour, flaxseed meal, gluten, baker's malt and salt. Add about 3/4 of the dry ingredients to the wet ingredients and mix well. Drain the seeds and add them together with the chopped walnuts. Mix until the seeds are evenly distributed. Now add the remaining flour and knead until all of it is incorporated. You will get a tough, sticky dough. Cover the bowl with a damp, warm towel and let rise in a warm place for an hour. For example, put it in the oven, which you heated to around 30 °C to 40 °C (85 °F to 105 °F). Knead the dough and put it in a large, greased loaf pan. We use as pan that's 30 cm long, 13 cm wide and 8 cm deep (11 3/4 in by 5 1/8 in by 3 1/8 in). Let rise for another half an hour. Bake in a preheated oven for about 45 minutes to an hour. The bread is done when it easily releases from the pan, the bottom has a crust and it sounds hollow when knocking on it. Remove the bread from the pan and place it on a cooling rack. Let it cool completely, at least half an hour, before slicing.
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