In a small saucepan heat and stir milk, sugar, the 2 tablespoons margarine or butter, and the salt just until warm (120° to 130°) and margarine almost melts. Add to dry mixture in mixing bowl; add egg and orange juice. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir In sunflower seeds, orange peel, and as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface of dough. Cover; let rise in warm place until double in size (1-1/4 to 1-1/2 hours).

Punch dough down. Cover; let rest 10 minutes. Meanwhile, grease an 8x4x2-inch loaf pan. Shape dough into loaf; place in prepared pan. Cover; let rise in warm place until double in size (30 to 45 minutes). If desired, brush top with melted margarine or butter.

Bake in a 375° oven for 35 to 40 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 15 minutes of baking to prevent over-browning. Immediately remove from pan. Cool on wire rack.

If desired, serve with honey.