I was asked to make a bread for Spyros, a friend in Cyprus; he loved sunflower seeds so I came up with this. I hope you like it. It will last longer if the butter is omitted, but it gives it a richer flavour
Put the flours, salt, yeast, butter (if using) and water into a large bowl and mix to a soft pliable dough (add a little extra water if necessary).
Tip out onto a lightly floured surface and knead for 5–6 minutes until you have a very smooth dough, then put the dough back in the bowl and leave to rest for 1 hour.
Line a baking tray.
Incorporate the sunflower seeds into the dough, then shape the dough into a ball and flatten with your hands.
Using a knife, make vertical slashes around the sides of the dough, from top to bottom, then roll the dough in any remaining seeds.
Put onto the baking tray and leave to rise in a warm place for 1 hour.
Preheat the oven to 220°C/425°F/gas mark 7.
Bake the loaf for 30 minutes until golden brown, then transfer to a wire rack to cool.