For the Bread:

• 3 cups (390g) bread flour (spooned & leveled), plus more for shaping
• 2 tsp (6g) instant yeast
• 1 cup (85g) old-fashioned rolled oats
• 1/4 cup (30g) pumpkin seeds (pepitas)
• 1/4 cup (30g) sunflower seeds
• 2 tbsp (18g) flax seeds or sesame seeds
• 2 tsp coarse salt
• 2 tbsp (43g) honey
• 1 1/2 cups (360ml) warm water (about 95°F/35°C)
• Optional: cornmeal for dusting

For the Topping:

• 1 tbsp (5g) old-fashioned rolled oats
• 1 tbsp (8g) pumpkin seeds
• 1 tbsp (8g) sunflower seeds
• 1 tsp flax seeds or sesame seeds

Instructions

1. Make the Dough:

1. In a large mixing bowl, whisk together flour and yeast. Add oats, pumpkin seeds, sunflower seeds, flax seeds, and salt.
2. Mix honey and warm water together, then pour over the dry ingredients.
3. Use a spatula or your hands to mix until all the flour is moistened. Shape into a rough ball.

2. First Rise:

1. Cover the bowl tightly with plastic wrap or foil. Let it sit at room temperature for 3 hours until doubled in size and bubbly.
2. (Optional: For better flavor, refrigerate the dough for 12 hours to 3 days before proceeding.)

3. Shape the Dough:

1. Lightly dust a baking sheet with flour and/or cornmeal. With floured hands, shape the dough into a ball and transfer to the sheet.
2. Mix the topping ingredients and sprinkle them over the dough, pressing gently to adhere. Cover loosely and let rest for 45 minutes.

4. Bake the Bread:

1. Preheat the oven to 425°F (218°C). Score the top of the dough with a 1/2-inch deep slash or X.
2. Bake for 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
3. Cool completely on a wire rack before slicing.