In the bowl of a stand mixer fitted with the paddle attachment, stir together sprouted wheat flour, 1 cup (127g) bread flour, yeast and salt.
Add honey, melted butter and warm water, and beat at low speed until dough comes together. Cover and let stand for 30 minutes.
In a small bowl, stir together ¼ cup pumpkin seeds, 1 tbsp flax seeds, 1 tbsp sesame seeds and 1 tbsp poppy seeds. Stir in 3 tablespoons water, and let soak for 30 minutes.
Add seed mixture and remaining ¼ cup bread flour to sprouted wheat flour mixture.
Switch to the dough hook attachment and beat on low speed until dough is smooth and elastic, about 10 minutes.
Lightly oil a large bowl. Shape dough into a smooth ball, and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes.
Spray an 8½ x 4½-inch loaf pan with cooking spray.
Lightly pat dough into an 8 × 7-inch oval, and place horizontally in front of you.
Starting with top edge, fold top third of dough to center, pressing to seal. Fold bottom third over folded portion, pressing to seal. Fold dough in half lengthwise so long edges meet. Using the heel of your hand, firmly press edges to seal. Place seam side down in prepared pan.
Cover and let rise in a warm, draft-free place until doubled in size, 30 to 45 minutes.
Preheat oven to 375°F.
Gently brush remaining 1 tbsp water on top of loaf. Sprinkle with remaining 1 tbsp pumpkin seeds, 1½ tsp flax seeds, 1½ tsp sesame seeds, and 1½ tsp poppy seeds. Using a lame or razor blade, score top of loaf with two diagonal cuts.
Bake until an instant-read thermometer inserted in center registers 205°F, 30 to 35 minutes.
Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Recipe inspired by Red Star Yeast.
