Dissolve the fresh yeast together with the sugar in a small portion of the water.
Combine both types of flour in a bowl. Add the yeast mixture, butter, and the remaining water, and mix until well blended. Then knead for 10 minutes, ideally using a stand mixer.
Add salt and vinegar to the mixture and continue kneading until the dough is smooth and elastic.
Cover the dough and let it rise for about 1.5 to 2 hours until it has doubled in size.
Place the dough on a floured surface, knead briefly and shape into a loaf of bread.
Fill a plate or baking sheet with the pumpkin seeds. Brush the top of the dough with a little water and then place it on top of the previously prepared pumpkin seeds. Apply light pressure to ensure the pumpkin seeds stick to the dough.
Place the dough in your myromy multi-roasting pan and let it rise for 30–40 minutes.
Preheat the oven to 220°C (top/bottom heat). Bake the bread for about 40–45 minutes, until golden brown.
