• This recipe can be baked using two 8 1/2 x 4 1/2 inch loaf pan or two 9 x 5 inch loaf pan. The latter yields wider and shorter loaves

Prepare the dough:

• Combine the dry ingredients in a mixing bowl of a standmixer. Add water and honey and use a dough hook to stir everything just to roughly combine them
  
• Start kneading at the lowest speed for 2-3 minutes until a rough dough forms. Increase the speed to medium and continue to knead until the dough barely clears the sides of the bowl, about 5 minutes or so. The dough still sticks to the bottom of the bowl
  
• Add the pumpkin seeds and continue to knead on the low speed until they are evenly distributed as much as possible, about 2-3 minutes
  

First proofing:

• The dough is very soft and sticky, so don't be alarmed and be tempted to add more flour. Oil a large container. Use a bench scraper to scrape the dough into the container. Oil your hands and fold the dough onto itself several times to round it up and place the smooth side up.
  
• Cover the container and let the dough proof until it is doubled in volume, about 1-2 hours depending on the temperature
  

Shaping:

• Prepare two loaf pans by coating the sides with oil. Line the long side of the pan with parchment paper
• Lightly dust your work surface. Use a bench scraper to scrape the dough onto the work surface. Divide the dough into two equal portions. Keep one covered with a cling wrap and work with one dough at a time
• Gently deflate the dough by flattening and pushing it into a rectangle (It won't be a perfect rectangle).
  
• Fold the dough on the long side until you form a log. Pinch the seams together to seal.
  
• Place the shaped dough into one loaf pan. Repeat with the other dough
  

Final proofing:

• Let the dough proof at a warm place until it crown about 1-inch above the rim of the loaf pan.This may take 45 minutes to 1 hour, or longer, depending on the temperature
  
• 15 minutes before the end of the proofing time, preheat the oven to 375 F (190 C) if you use a conventional oven. For a convection oven, please lower the temperature by 20 F (15 C). Position the oven rack in the middle of the oven

Baking:

• Place both pans side by side and bake for about 40 minutes for 8 1/2 x 4 1/2 inch loaf pan. If you use 9 x 5 inch loaf pan, start checking at 35 minutes. The dough should be golden brown and if you have a digital thermometer, the center of the dough should be at least 190 F (88 C)
  

Cooling:

• Place the pans on a cooling rack and loosen the bread from the loaf pan and grab the parchment paper to lift the bread out of the pan and place on a cooling rack to let the bread cool down completely