Thaw spinach and artichokes in a colander with a bowl underneath to drain, overnight, in the refrigerator.

Once ready to make the filling, press the moisture out of the spinach and artichokes with the back of a wooden spoon or by wringing with a cheese cloth.

Add in cream cheese and mix thoroughly. Add in garlic powder, onion powder, red pepper if using, sea salt and black pepper and mix thoroughly. Add in parmesan-romano cheese and stir well to combine. Lastly, add in breadcrumbs and mix thoroughly. Store in an airtight container up to two days.

Starting with warm milk, add in sea salt and yeast and let bloom for approximately 10 minutes. Once bloomed, add in the egg and whisk. Add in the olive oil and whisk.

Using a stand mixer with the dough hook, add in the yeast mixture and gradually mix flour into the wet batter. If you don't have a stand mixer, you can use a bowl and combine by hand with a spoon, whisk or handheld mixture. If the dough seems a bit dry add in additional milk, 1 teaspoon at a time until it comes together.

Turn out onto a lightly floured surface and knead for 7 to 10 minutes just until you feel the consistency change. The bread will become very soft. Place dough in a bowl, cover with a tea towel and store in warm place for about an hour until it doubles in size.

Remove the dough from bowl and divide in half. Roll each half into a round. Roll one round into a circle approximately 13" in diameter and place on a baking sheet lined with parchment paper.

With a bowl, approximately 6" in diameter, mark the center of the dough by pressing the bowl down lightly. Begin by placing the spinach artichoke dip into the center circle and making a ring around the outside of the circle. Leaving room between the center circle, outside ring, and edge of the dough.

Roll out second dough round so it fits over top of the bottom layer. Place on top of the filling and using the same bowl, place on dough and press down slightly. Using a fork, move around the outside of the dough and press the two pieces together to seal.

Brush entire top of dough with melted butter. Add your poppy and sunflower seeds to the center circle portion of the bread. Cut into 16 sections by first cutting into quarters, eighths and then sixteenths. Lift and turn each section and press the outside point together and down with your finger to seal. Brush top again with melted butter. Cover and let rest for 30 minutes.

Preheat oven to 350 degrees.

Bake for 30 to 40 minutes or until bread is golden brown.