In a small bowl, combine 2 cups of warm water with 1 teaspoon of active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine 2 cups of whole wheat flour, 2 cups of all-purpose flour, and 2 teaspoons of salt. Stir well to ensure that the salt is evenly distributed.
Pour the yeast mixture into the bowl with the dry ingredients and mix until the dough begins to come together.
Fold in 1 cup of sunflower seeds and ½ cup of flax seeds into the dough mixture.
Turn the dough out onto a floured surface and knead it gently for about 8-10 minutes until it becomes smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Punch down the dough to release any air bubbles and shape it into a round or oval loaf.
Place the shaped dough into a preheated cast iron skillet, cover it with a kitchen towel, and let it rise for another 30-60 minutes.
Preheat your oven to 450°F (230°C).
Once risen, place the skillet in the oven and bake for 30-35 minutes, or until golden brown and sounds hollow when tapped.
Let the bread cool in the skillet for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
