1. Mix the dry ingredients.
In a large mixing bowl, stir together the all-purpose flour, whole wheat bread flour, salt, instant yeast, mixed seeds, and rolled oats.

2. Make the dough.
Stir the honey into the lukewarm water, then pour it over the dry ingredients. Mix with a wooden spoon, dough whisk, or clean hand until everything comes together into a rough, sticky dough.

The dough should look shaggy, soft, and slightly loose, with no dry patches of flour left in the bowl.

Chef’s Tip: If the dough feels very dry after mixing, add 1 tbsp of water at a time. If it feels soupy, add 1 tbsp of flour at a time. Try not to add too much flour, or the bread will bake up dense.

3. First Rise (2–3 hours)
Cover the bowl with plastic wrap, or a clean damp tea towel. Leave it in a warm place for 2–3 hours, or until roughly doubled in size.

4. Shape the loaf.
Gently transfer the dough from the bowl to a lightly floured flat surface. 

Sprinkle a bit of flour on top of the dough and shape it into a round loaf. Fold the dough under itself until it forms a ball. Pinch together the seams of dough underneath.

Place the loaf seam-side down on a large baking sheet lined with parchment paper generously dusted with flour. (The parchment paper should be big enough to pick the bread up and lower into the hot Dutch oven when ready to bake.)

Chef’s Tip: Be gentle here. You want to shape the dough without knocking out all those beautiful air bubbles.

Lightly brush or dab the top of the dough with a little water, then sprinkle with extra mixed seeds and oats.

5. Second Rise (45–60 minutes).
Cover the shaped loaf loosely with a clean tea towel. Let it rise for 45–60 minutes while the oven heats.

6. Preheat the Oven and Dutch Oven 

While the bread is rising, preheat the oven to 450˚F (230˚C). 

Place a large Dutch oven (12 inch (30cm) diameter) in the oven for 25 - 30 minutes. (The pot and lid both have to be very hot.)

Chef’s Tip: A hot Dutch oven traps steam around the dough, helping the bread rise quickly and form that crisp, bakery-style crust.

7. Score and bake the bread.
Use a sharp knife or bread lame to score a cross or slash into the top of the loaf, about 1 cm (½ inch) deep.

Carefully remove the hot Dutch oven from the oven and place it on a heat-safe surface. Lift the dough using the parchment paper and lower it into the hot pot.

Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15–20 minutes, until the bread is golden and crisp.

The loaf is done when it sounds hollow when tapped underneath.

Alternatively, you can also bake this bread on a preheated pizza stone or baking sheet. If you use this baking method, fill a roasting tray with 2 inches (5cm) of hot water and place it on the bottom rack of the oven before baking the bread. This will create the steam you need to create a lovely crispy crust. 

8. Cool before slicing.
Carefully lift the bread out of the Dutch oven and place it on a wire rack. Cool for at least 45 minutes before slicing.

Chef’s Tip: It is tempting to cut into warm bread straight away, but whole wheat and seeded loaves need time to set. Slicing too early can make the centre gummy.