Pumpkin and buckwheat bread with organic pumpkin seed flour

1 middle-sized loaf tin / time: approx. 30 mins

200g Hamlitsch organic pumpkin seed flour
100g buckwheat flour
100g wheat flour
30g Hamlitsch organic pumpkin seeds
30g sunflower seeds
1 sachet dried yeast
2 tbsp bread spices
1 tsp salt
2 tbsp Hamlitsch apple vinegar
1 tbsp honey
400ml lukewarm water
oil for oiling the bread loaf tin

To sprinkle:
2 tbsp Hamlitsch organic pumpkin seeds
2 tbsp sunflower seeds

Preparation: Mix together the flours, seeds, yeast and bread spices. Mix together the salt, honey, vinegar and water, then add the fluids to the flour mixture and knead to dough. Brush the loaf tin with oil, fill in the dough, scatter the dough with the remaining seeds and let it rest for 1 hour at room temperature. Preheat the oven to 170°C then bake the bread for 40 mins.