1 3/4 c. raw hulled sunflower seeds, toasted
2 (1/4 oz.) pkg. active dry yeast (2 tbsp.)
1 tsp. sugar
1 c. warm water (110 degrees)
1/4 c. honey
1/4 c. vegetable oil
1 c. plain yogurt (8 oz.), room temperature
1 egg, room temperature
1 egg yolk
2 tsp. salt
5 - 5 1/2 c. all purpose or bread flour
1 1/2 c. whole wheat flour
5-6 tbsp. raw hulled sunflower seeds
1 egg white blended with 2 tsp. water for glaze

In a blender or food processor fitted with metal blade, grind 1/2 cup sunflower seeds until very fine; set aside.

In large bowl of electric mixer, dissolve yeast and sugar in 1 cup water. Let stand until foamy, 5 to 10 minutes. Add honey, oil, yogurt, egg, egg yolk, salt and 2 1/2 to 3 cups all purpose or bread flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in whole wheat flour, ground sunflower seeds, reserved 1 1/4 cups whole sunflower seeds and enough remaining all purpose or bread flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside.

Knead dough 8 to 10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Generously grease 2 (8" x 4" or 9" x 5") loaf pans. Sprinkle 2 tablespoons sunflower seeds over bottom and sides of each pan; set aside. Punch down dough; knead 30 seconds. Divide dough in half; shape into loaves. Place in prepared pans. Cover with a dry towel. Let rise until doubled in bulk, 30 to 45 minutes.

Preheat oven to 375 degrees. Slash tops of loaves as desired. Brush with egg white glaze. Sprinkle about 2 teaspoons sunflower seeds over each unbaked loaf. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.