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Ingredients
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Dough
Topping / Finish
Method
Dough
Bloom yeast
Combine warm water (about 105–115°F / 40–46°C) with honey in a large mixing bowl. Stir in the instant yeast and let sit 5 minutes until foamy. (If using very active instant yeast, you can skip the rest step and mix directly.)
Mix dry ingredients
In a separate bowl, whisk together the flour and sea salt. Add the sunflower seeds, pumpkin seeds, sesame seeds, and flaxseed to the flour mixture so seeds are evenly distributed.
Form dough
Add olive oil to the yeast mixture, then gradually add the flour-and-seed mixture, stirring with a sturdy spoon or dough hook on low speed. When the dough begins to come together, increase mixing speed and knead for 6–8 minutes (by mixer) or transfer to a lightly floured surface and knead by hand for 8–10 minutes. The dough should be smooth and slightly tacky; if too sticky, add up to 2 tablespoons more flour, a tablespoon at a time.
First rise
Lightly oil a large bowl, place the dough in the bowl, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.
Shaping & Final Proof
Degas and divide
Gently punch down the risen dough to release gas. Turn it out onto a lightly floured surface and divide into two equal pieces for two medium loaves (approx. 900–1000 g each) or into four smaller loaves/rolls if preferred.
Shape loaves
Shape each piece into a tight loaf: flatten into a rectangle, fold short edges toward the center, roll tightly, and pinch the seam closed. Taper ends slightly if desired. Place each loaf seam-side down on a parchment-lined or lightly oiled baking sheet or into greased loaf pans (9x5 inches).
Final proof
Cover loaves loosely with oiled plastic wrap or a damp towel and let proof until nearly doubled, about 45–60 minutes depending on room temperature.
Finish & Bake
Preheat oven
About 20 minutes before baking, preheat oven to 425°F (220°C) and place a shallow baking pan on the lowest rack to create steam if desired.
Egg wash and seed topping
Whisk the egg with 1 tsp water (or brush with milk if preferred). Lightly brush the tops of the proofed loaves with the wash, then press a tablespoon or two of additional mixed seeds onto the tops so they adhere. Sprinkle a little coarse sea salt if using.
Add steam and bake
If using steam: pour 1 cup hot water into the preheated shallow pan on the bottom rack just before placing the loaves in the oven (be careful of steam). Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake another 20–25 minutes for medium loaves (longer for larger loaves) until crust is deep golden brown and internal temperature reaches 200–205°F (93–96°C).
Cool
Remove loaves from the oven and transfer to a cooling rack. Let cool at least 45–60 minutes before slicing so crumb sets. Slice and serve.