1. Place sunflower seeds on a tray in the toaster oven and toast until fragrant. Remove from oven. Set aside a quarter cup of seeds. Stir the soy sauce into the rest of the kernels until they are evenly coated. Cool.
2. Toast the walnuts. (Don’t toast them together with the sunflower seeds as they need different amounts of time.) Place the half cup of sunflower seeds and the walnuts in a food processor and process until ground. Don’t overprocess or you’ll end up with nut butter!
3. In a mixing bowl, dissolve yeast in warm water. Add the flour, sugar, one tablespoon oil, salt, and ground nuts. Beat until smooth. Stir in oat bran and ground flaxseed, and dough enhancer if using, until a firm dough is formed. Continue kneading for five minutes or until dough is smooth and elastic. Try not to add more flour.
4. Place remaining tablespoon oil in a large bowl. Turn out dough into bowl. Cover and let rise in a warm place until doubled, about one hour. (I put my bowl in a large plastic bag and close it tightly.) Punch down dough. Knead a few minutes. Divide in half.
5. Prepare two loaf pans lined with Gefen Parchment Paper. Sprinkle one and a half tablespoons reserved sunflower seeds on bottom and sides of each pan. (If you spray the paper, the seeds will adhere better.) Shape dough into loaves and place in pans. Wet hands slightly to gently press remaining sunflower seeds on top of each loaf. Cover and rise until doubled, about 45 minutes.
6. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) 15 minutes before dough finishes rising.
7. Beat egg and one tablespoon cold water; brush over dough. Bake for 45 minutes or until golden brown. Cool on a wire rack.
If you like your bread very well done, remove from pan after baking and leave in the turned off oven with door closed, or slightly ajar (depending on how crispy you like it!).