Mix the Dough:
In a large mixing bowl, combine the all-purpose flour, whole-wheat flour, sunflower seeds, pumpkin seeds, salt, sugar, and yeast.
Add the water and mix with a wooden spoon or spatula until a shaggy dough forms.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12-18 hours. The dough should double in size and become bubbly.
Shape the Dough:
4. Lightly flour a work surface and turn out the dough. Sprinkle a little flour on top and fold the dough over itself a few times to shape it into a round loaf.
5. Place the dough on a sheet of parchment paper and cover with a kitchen towel. Let it rise for 30-60 minutes.
Preheat the Oven:
6. Place a Dutch oven or heavy oven-safe pot (with a lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Bake the Bread:
7. Carefully remove the preheated Dutch oven from the oven. Use the parchment paper to transfer the dough into the pot.
8. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 5-10 minutes to achieve a golden, crusty top.
Cool and Serve:
9. Remove the bread from the Dutch oven and let it cool on a wire rack before slicing. Enjoy your homemade multi-seed bread!
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