Coarsely chop the walnut kernels. Roast them with the pine and sunflower seeds in a pan without fat, let them cool down. Cut ham and dried tomatoes into small cubes. Mix both flours and yeast in a bowl.
Add salt, vinegar, oil, 275 ml lukewarm water, Hermann's dough, walnut, pine and sunflower seeds, ham and tomatoes and knead into a dough with the dough hooks of the hand mixer. Form an oblong loaf with well floured hands and place it on a baking tray lined with baking paper.
Cut the bread several times at an angle. Brush with water and dust with a little flour. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 90 minutes. Let them cool down.