Gather your foodstuffs. Toast the seeds. Preheat your oven to 350ºF (180ºC). Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking.

Measure ingredients. Dump this stuff (all the dry ingredients) into a big bowl. Then pour in the wet stuff.

Mix it all up. Oil your loaf pan, and then mush up your 'dough' real good with your strong hands or a big spoon. Once it's mixed real good, scoop it into your oiled pan and smooth out the top.

Bake it. Put a rack in the middle of the oven and preheat to 400ºF (200ºC). Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan.

Cool the loaf on a rack for at least 2 hours. Don't rush it here folks, this bread is dense, and if you don't wait for it to cool, it really won't be as yummy.

Remove the loaf from the pan gently. If it seems stuck, gently run a thin spatula along the edges to free it.

Slice thinly and toast. The bread becomes most celebratory when sliced thin and toasted, which accentuates the crunch of seeds and warms the oils.