Add the white white whole wheat flour, bread flour, kosher salt, and sesame seeds, oats, and raw hulled sunflower seeds. Stir to combine.

Mix the dough until  smooth and slightly tacky and no raw flour is left. Don’t worry, it doesn't need to be perfect.

Cover the bowl with plastic wrap, making sure to leave some slack in the middle so the dough can rise upwards.

Let the dough rest at room temperature for 1.5 hours then transfer the bowl to the refrigerator.

Let the dough rise in the refrigerator overnight, or about 10 hours. You can leave it up to 20 hours.

While the oven is heating, remove the dough from the refrigerator.

Turn the dough out of the bowl and onto a lightly floured work surface.

Using your fingertips, gently stretch the dough out to a rough, flat circle. This dough it a bit tough to stretch and shape....so just be patient.

To shape the loaf, take the bottom of the circle and fold it to the middle, then fold the right side into the middle, then the left side, and finally the top of the dough into the middle.

Turn the loaf over.

Put your hands around the dough. Using the friction from your work surface, slowly drag the dough along the counter in a circular motion. This will slowly create a round loaf. You want the bread to be taught but not too tight where the dough begins to rip.

Section a piece of parchment paper and crumble it into a tight ball, then flatten it out. You want it to look crinkly.

Place the bread on the parchment paper.

Using a sharp knife, a box cutter blade, or a bread lame, score the bread ¼ inch slit down the middle in the shape of an S.

Brush the bread with water then cover with an abundance of sesame seeds, oats, and sunflower seeds. .

Cover the bread and let it rise in a warm place for 1-1.5 hours, or until the loaf has doubled in size and it has a little giggle when you shake the parchment paper.

Carefully place the bread with the parchment paper into the dutch oven, cover tightly with the lid, and bake for 25 minutes. Then, remove the lid and bake for another 25 minutes, until the top of the bread is nicely browned and hard to the touch.

Remove the bread from the dutch oven and place it on a cooling rack. Let the bread cool completely before slicing.

You must wait for your bread to cool before slicing into it...otherwise all the steam escapes and the remainder of the bread will get dry and unpleasant.

Once cooled, rip open in barbaric glory, swipe your bread generously with salted butter, a drizzle of honey and feel alive.