Soak Bread Seeds:

In a small bowl or glass container, combine the seeds for the bread. Keep the topping seed mix separate; do not soak it. Pour ½ cup water over the bread seed mixture, stir, cover, and let sit at room temperature for a minimum of 30 minutes or up to overnight (I soaked mine for about 2 hours).

Knead Dough:

In the bowl of a stand mixer with the dough hook, combine the all-purpose flour, whole wheat flour, instant yeast, honey, melted butter, the remaining 2 cups warm water (110-115°F (45°C) / 43-46°C), oats, and salt. Mix on low speed to incorporate, then increase to medium speed and knead for 6-8 minutes until a smooth, elastic dough forms that stretches thin before tearing around the oats—the whole wheat and oats make windowpane testing harder.

Mix in Soaker:

Reduce speed to low and add all of the soaker (seeds and water). Mix until the seeds are fully integrated and evenly distributed. I pause the mixer every few minutes and cut the dough with a bowl scraper to expose new surfaces, helping the seeds incorporate despite the extra water and flaxseed slime.

First Rise:

Cover the bowl with plastic wrap and let the dough rise for 1 hour to 1 hour 15 minutes until doubled in volume.

Divide and Preshape:

Spray two 9x5-inch loaf pans with cooking spray. Divide the dough into two equal halves. Preshape each half into a round boule by folding all four corners to the center, flipping it over, and tightening it into a ball. This is just a preshape, so don't overthink it—a few pulls toward you with both hands, rotating the dough, will suffice. Set aside, cover loosely with plastic or inverted bowls, and let rest on the bench for 10 minutes.

Shape Loaves:

Final shape into loaves: Gently stretch the dough into a small rectangle and fold both short sides toward the center. With your left hand, grab the dough and roll it around your thumb, sealing it about 2/3 from the bottom with the heel of your right hand. Work across the entire log from right to left, rolling and sealing as you go. Repeat once more across the whole surface, this time closing the dough roll into a log and sealing the bottom with the heel of your hand. This creates a tight log that will not slouch on the work surface.

Coat with Seeds:

Sprinkle the topping seed mixture on a clean surface or on a parchment-lined baking sheet. Brush the loaves with beaten egg white, then roll them in the seed mixture to coat. Transfer each loaf to a prepared loaf pan, seam-side down.

Second Rise:

Cover the pans loosely with lightly greased plastic wrap. Let rise for 45 minutes to 1 hour until nearly doubled.

Bake Loaves:

Meanwhile, preheat the oven to 375°F (190°C). Bake the loaves for 35 to 40 minutes until deep golden brown and baked through (an instant-read thermometer inserted in the center of each loaf should read 185°F (85°C) / 85°C).

Cool Completely:

Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before slicing.