In a large mixing bowl, combine the lukewarm water and granulated yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
Add the melted butter, honey, and pumpkin puree to the bowl. Stir gently until well combined.
In a separate bowl, mix the old-fashioned oats, whole wheat flour, rye flour, and all-purpose flour. Add the kosher salt.
Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Gently fold in the toasted pepitas and dried cranberries.
Place the dough in a greased bowl and cover with plastic wrap or a kitchen towel. Allow it to rise for about 1-2 hours.
Once risen, punch it down to release air. Divide into two portions and shape into loaves.
Cover the shaped loaves and let them rise for about 30-60 minutes.
Preheat your oven to 350°F (175°C).
Brush the tops with the beaten egg mixed with water.
Sprinkle a few extra pepitas on top and bake for 30-35 minutes.
Remove from the oven and let cool for about 10 minutes before transferring to a wire rack.
