Place the oats and ½ cup honey in a large bowl.
Stir in the boiling water until the honey dissolves.
Add the butter and salt into the honey/oat mixture and allow to sit for 30 minutes.
Meanwhile dissolve the yeast in a small bowl. Add the granulated sugar. Allow the yeast to sit and get foamy (approximately 5 minutes).
Stir the yeast mixture into the oat mixture.
Add 2 cups of all-purpose flour to the oat mixture and stir well to combine.
Stir in an additional 2-3 cups of flour until the mixture becomes thick and sticky.
Turn the dough out onto a floured surface.
Sprinkle the sunflower seeds on top of the dough along with an approximate ½ cup of flour. Knead the dough by hand until it becomes soft and no longer sticky, adding additional flour as needed.
Place the dough into a large bowl that has been sprayed with cooking spray. Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft free place for approximately 1 hour (or until doubled in size).
Prepare the loaf pans by spraying with cooking spray. Turn the dough out onto a lightly floured surface. Divide the dough equally in half.
Press each half evenly into the prepared loaf pans.
Allow the loaves to rise again for approximately 1 hour.
Preheat oven to 350-degrees.
Bake the loaves in a preheated oven for 30-35 minutes or until golden in color and sounds hollow when tapped.
Place the loaves on a cooling rack and allow to cool for 15 minutes. Turn the dough out from the pans and brush the tops of each loaf liberally with honey, and a light sprinkling of oats.
Cool completely before slicing.