Ingredients
3 c. bread flour, spooned and leveled
2 tsp. instant yeast
1 c. + 1 tbsp. whole rolled oats, 1 tbsp. separated
1/4 c. + 1 tbsp. unsalted pumpkin seeds, 1 tbsp. separated
1/4 c. + 1 tbsp. sunflower seeds, 1 tbsp. separated
2 tbsp. + 1 tsp. flax or sesame seeds, 1 tsp. separated
2 tsp. salt
1 tbsp. honey
1-1/2 c. warm water
Cornmeal
Directions
In a large bowl, whisk together flour and yeast. Add the large quantities of oats and seeds to the mixture and whisk to combine.
In small bowl, mix the honey and water together. Pour over the dry ingredients and mix gently. Continue mixing until all of the flour is moistened, you may need to use your hands. The dough will be very sticky.
Shape dough into a ball, leaving in the bowl and covering tightly with plastic wrap. Leave bowl on the counter and allow to rise for 3 hours.
For best flavor, put covered dough in the refrigerator for up to 3 days. Otherwise, dust a large baking sheet with a little flour or cornmeal. Coat your hands in flour and shape the dough into a ball. Be gentle and try not to deflate the dough too much.
Transfer dough to the prepared baking sheet.
Mix small quantities of seeds and oats together in a small bowl. Sprinkle mixture on top of the dough. Press mixture into the dough if it does not stick.
Allow dough to rest, covered loosely, for 45 minutes.
Preheat oven to 425°F.
Before putting dough into the oven, use a sharp knife to score the top of the loaf with a slash about 1/2" deep.
Bake for 40 minutes or until the crust is golden brown. For a crispier crust, place a baking pan with 3/4 cups of boiling water on the bottom oven rack to create steam.
Remove bread from the oven and allow to cool for 10-20 minutes before serving.