Preheat the oven to 180C/350F. Grease a 600g non-stick loaf tin with olive oil. Sift the flours, baking powder and salt into a large bowl, then stir in the sugar. Using an electric mixer, lightly beat egg whites in a separate bowl until just frothy. Stir in the milk and olive oil and then stir into the flour mixture. Beat for another 2-3 minutes until smooth you have achieved a smooth batter.
Pour the batter into prepared tin, then smooth down the top with a spatula. Sprinkle the sunflower and pumpkin seeds on top and press lightly into the batter. Bake for 55 minutes to 1 hour or until a skewer inserted in the centre of bread comes out clean.
Leave the bread in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Cut into slices to serve.