Lightly toast the sunflower seeds in a pan without adding fat and allow to cool again.
Mix the yeast and syrup with the lukewarm water and leave to stand for a few minutes until small bubbles form.
In a bowl or with the help of your food processor, mix the flours with salt and cumin. Add the olive oil and yeast water and knead with the hook attachment for about 3 to 4 minutes.
Add about 80g of the sunflower seeds and knead for another 4 minutes.
Now cover the bowl with cling film and let it rise in a warm place for about 45 minutes until it roughly doubles in size.
Shape into a loaf on a floured work surface, place on a baking sheet lined with parchment paper and rest for another 30 minutes. Spray or brush with a little water.
In the meantime, preheat the oven to 230°C.
Score your loaf, moisten again with a little water and sprinkle the rest of the sunflower seeds on the loaf.
Bake for 10 minutes, then reduce the heat to 200°C and bake the bread for a further 40 minutes.
The bread is done when it sounds hollow when you tap the bottom of the loaf.
Let the bread cool before slicing! I know it's heavy, but the texture gets a lot better if you give yourself and the bread the time.