Mix the Dough:
In a large mixing bowl, whisk together the bread flour and yeast. Add oats, pumpkin seeds, sunflower seeds, flax seeds, and salt. In a separate cup, combine honey and warm water. Pour the liquid into the dry mixture and mix with a silicone spatula or wooden spoon until no dry flour remains. The dough will be sticky and shaggy. Shape it into a rough ball within the bowl.

First Rise:
Cover the bowl tightly with plastic wrap or foil. Let the dough sit at room temperature for 3 hours. It should double in size and develop bubbles.

Optional Cold Rest (Recommended):
For enhanced flavor and texture, place the covered dough in the refrigerator for 12 to 72 hours. A shorter chill is still beneficial. The dough may puff up and deflate slightly—this is normal.

Shape the Dough:
Lightly flour a nonstick baking sheet or sprinkle it with cornmeal. With floured hands, gently shape the sticky dough into a ball. Transfer to the prepared sheet.

Add Topping and Rest:
Mix the topping ingredients and sprinkle them over the dough. Lightly press them in if needed. Loosely cover and let the dough rest for 45 minutes.

Preheat the Oven:
During the rest, preheat your oven to 425°F.

Score and Bake:
Just before baking, use a sharp knife to score a shallow slash or X across the top of the dough (about 1/2 inch deep).
(Optional crust tip: Place a metal or cast iron pan on the bottom oven rack. Carefully pour in 3–4 cups of boiling water right after placing the bread in the oven. This creates steam for a crispier crust.)
Bake for 40 minutes until golden brown. If it browns too quickly, tent with foil. The loaf is done when it sounds hollow when tapped or reaches an internal temperature of 195°F.

Cool and Serve:
Let the bread cool for 10–20 minutes before slicing.

Storage:
Store loosely covered at room temperature for up to 3 days, or refrigerate for up to 10 days.