Mix baking mix and dry yeast. Add 290 ml of lukewarm water and mix briefly with the dough hooks of the hand mixer on the lowest setting. Then knead for 3 minutes at highest speed to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes. Grease a box form (approx. 25 cm long; approx. 1.5 litres capacity) well and dust with flour. Roast sunflower and pine nuts in a pan without fat until golden brown.
Take them out and let them cool down. Knead the seeds under the dough. Form the dough into an oblong loaf and place it in the mould. Cover and leave to rise in a warm place for about 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2-3) for 40-45 minutes. Let them cool down