Preparation

• Watch the video below before you begin, and let that be your visual guide for this recipe.
• In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine. Mix the honey and water together, and then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be very sticky. Shape into a ball as best you can.
• Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours.
• For best flavor and texture, let the risen dough rest in the refrigerator for at least 12 hours and up to 3 days.
• Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Shape the risen dough into a ball and transfer it to the prepared baking sheet.
• Mix topping ingredients together and sprinkle on top of the dough. Loosely cover and allow dough to rest for 45 minutes.
• During this time, preheat the oven to 425°F (218°C).
• When ready to bake, score the dough with a slash or X about ½ inch deep.
• Place the shaped and scored dough in the preheated oven on the center rack.
• Optional: Place a shallow pan on the bottom oven rack and pour boiling water into it to create steam for a crispier crust.
• Bake for 40 minutes or until the crust is golden brown.
• Remove the bread from the oven and allow to cool for at least 10–20 minutes before slicing and serving.