Using the bowl of a countertop mixer, add oats and milk. Stir and let stand for 10 minutes.

Add the remaining ingredients (honey, eggs, sugar, salt, butter, bread flour, whole wheat flour, sunflower seeds and yeast) to the bowl.

Stir on low speed for 2-3 minutes, or until dough begins to come together.

Increase speed to medium and mix for 4-5 more minutes.

Transfer dough into a large, lightly oiled bowl. Cover and place in a warm (85°F) location for 1hour. (Note: Dough will be fairly loose at this stage.)

Turn dough out onto a well-floured countertop and fold several times. Place dough back into bowl, cover and place back in a warm location for 1 more hour, or until dough has approximately doubled in size.

Divide the dough into 2 pieces of equal weight. Working with one piece of dough at a time, shape the dough into a 9"x9" square. Fold the dough into thirds (like a letter) and pinch the seam closed. Place the dough seam-side down into a greased 8"x4" loaf pan. Repeat with the remaining piece of dough.

Cover pans loosely and place in a warm location. Let rest for 45 minutes, or until loaves have risen about 1” over the top of loaf pan.

Preheat oven to 375°F .

Spray the top of the loaves lightly with olive oil or baking spray. Sprinkle tops of loaves with 1-2 Tbsp of additional sunflower seeds.)

Bake for 35-40 minutes.

Remove loaves from oven and let cool for 20 minutes before removing from pans. Allow loaves to cool completely before slicing. (Tip: This bread freezes well. Just wrap loaves tightly in plastic wrap once cooled and freeze until needed.)