Roast the pumpkin, sunflower, and flax seeds in a dry frying pan over medium heat until they begin to crackle and become fragrant. This should take about 5-7 minutes.

Transfer the roasted seeds to a large mixing bowl and let them cool slightly.

Add the bread flour, wheat bran, instant yeast, and sea salt to the bowl with the cooled seeds. Mix well to combine the dry ingredients.

In a separate bowl, combine the honey, buttermilk, and 3/4 cup of water.

Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface.

Knead the dough for 10-12 minutes, adding up to 1/4 cup of water if needed, until it becomes elastic and smooth, but not sticky.

Place the dough in a clean, lightly oiled bowl and cover with plastic wrap.

Let the dough rise in a warm place for 1 hour, or until it has doubled in size.

Preheat your oven to 350°F (175°C).

Divide the risen dough into two equal portions.

Shape each portion into a cylinder and place them into greased 4x8-inch or 5x10-inch loaf pans.

Cover the loaf pans and let the dough rise again until it has doubled in size, approximately 45 minutes to 1 hour.

Bake the loaves in the preheated oven for 50-60 minutes, or until the bottom of a loaf sounds hollow when tapped.

Remove the baked bread from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.