Soak the half a cup of pumpkin seeds (for the coating) in water. Set aside until needed.

In a large bowl, combine the bread flour, whole wheat flour, salt, all the seeds and coarsely chopped walnuts. Mix. Add the yeast and mix again.

Use a spoon to make a dent in the middle of the mixture. Pour in the water, honey, carob molasses and olive oil and mix with a wooden spoon. Continue kneading with your hands until you have a soft dough. Alternatively, you can make the dough very easily in a mixer with a dough hook.

Lightly grease a bowl and add the dough. Cover the bowl with plastic wrap and allow the dough to rise for 2 hours. At this stage you can put the dough in the fridge and continue the next day. Just make sure the dough comes to room temperature before proceeding.

Shape the dough into a thick log. Place non-stick paper in a loaf baking pan about 12 x 22cm in size. Drain the pumpkin seeds and cover the surface of the dough. Transfer it to your baking pan and cover it with a towel. Let it rise for another 30 minutes. At this point, preheat the oven to 180˚ C, fan.

Bake for 50-60 minutes. If you see that the surface is burning in places, cover lightly with aluminium foil. When cooked, carefully remove the loaf from the baking pan and place it on a rack to cool completely. Do not slice it hot as the bread will continue to bake while it cools.