Put the flour, yeast and sugar into a large bowl and blend them together.
Pour in the water, and stir until everything looks craggy and lumpy, then add the sunflower seeds and salt and stir to combine.
Stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough for 100 presses in the bowl or on a work surface.
Cover the dough with a large upturned bowl and leave in a warm place for the dough to double in size, which will take about an hour.
Rub some oil around the inside of a 1kg/2lb loaf tin.
Knead the dough for another 100 presses.
Shape the dough and put it into your prepared tin.
Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
Pre-heat the oven.
Remove the inverted bowl and bake for 40-45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Transfer the loaf to a wire rack and leave to cool.
1kg/2lb loaf tin and 2 x mixing bowls
220˚C, Fan 200˚C, 425˚F, Gas 7
Just made this bread for the second time. Delicious both times, especially with hummus, as suggested in the write-up. Two points, firstly, the ingredients formed a dough very quickly, before the point at which the seeds are added and secondly, after about the first seventy kneads I frequently had to add flour as the dough became very sticky. The bread is quite dense, but very tasty.