Put both types of flour in a bowl, mix them and make a well in the centre.
Warm the fizzy water and add to it beer yeast and maple syrup.
Pour the liquid into the well, add salt and olive oil.
Use a spatula to gradually bring in the flour from the inside of the well, until you form a soft ball.
Put the dough on a floured surface and start to knead (5-10 minutes), adding a variety of seeds.
Cover the dough with a kitchen towel and leave it to rise for 30-40 minutes.
Shape the dough into a bread and put it in an oiled loaf pan. (I used a standard 22х10х6 cm/ 8 x 4 x 2 1/2 in. loaf pan.)
Leave the dough for additional 20-30 minutes, until it doubles in size.
Put some warm water on the surface of the dough and sprinkle over the sunflower seeds (water helps them stick).
Bake at 210°C/410°F, without a fan for 30-35 minutes at the lowest level of your oven.