Mix starter in a measuring cup and let rest until foamy.

Mix starter with sprouted flour, salt, honey, oil and milk in a bowl of an electric mixer fitted with a dough hook, kneading until smooth and elastic.

Work sprouted pepitas into the dough.

Place dough in an oiled bowl and let rise in a warm draft free, 80°F place for about one hour.

Turn dough out into an oiled one pound loaf pan and let rise again until doubled, about one hour more.

While dough is on its last rise, preheat your oven to 400°F.

Cut a deep slit into the top of the dough with a lame or very sharp knife, and drizzle the slit with 2 tablespoons of cooled melted butter.

Bake bread for about 30 minutes, or until the internal temperature is 190 °F. and sounds hollow when tapped.

Rest bread in pan 5 minutes, then turn out to finish cooling on a wire rack.

Store bread in an airtight container or suitable plastic bread bag.