Add <quantity>730<unit>ml</unit></quantity> of water and <quantity>1<unit>kg</unit></quantity> of sifted stone-ground bread flour to the bowl of a stand mixer

Add <quantity>100<unit>g</unit></quantity> of stone-ground wholemeal flour. Mix with the hook attachment on medium-low speed until fully combined, scraping down the sides periodically

Cover with cling film and place in the refrigerator for 30m to 24h to hydrate

Add <quantity>80<unit>g</unit></quantity> of toasted rolled oats and <quantity>30<unit>g</unit></quantity> of toasted pumpkin seeds to a bowl

Add <quantity>30<unit>g</unit></quantity> of toasted coarse grits and <quantity>50<unit>g</unit></quantity> of toasted linseeds

Cover with <quantity>250<unit>ml</unit></quantity> of water and let it hydrate for 30m

Add <quantity>20<unit>g</unit></quantity> of salt and <quantity>200<unit>g</unit></quantity> of sourdough starter

Mix in the stand mixer with the hook attachment for 4m on low speed until fully combined, scraping down the sides periodically

Turn up the speed to high and knead for 4m, until the dough starts to form a ball and pulls away from the bowl

Transfer the dough to a bowl and gently lift it up to fold one side underneath itself. Repeat on all sides to form a loose ball, and cover with cling film. Let it proof for 45m at room temperature, until it doubles in size

Add the hydrated seeds and fold the dough from the outside in to incorporate them. Cover it and let it proof for 45m at room temperature to double in size

Remove the cling film and repeat the process of folding the dough onto itself. Cover it and let it sit for 45m at room temperature to proof

Remove the cling film and repeat the process of folding the dough onto itself one more time. Cover it and let it sit for 45m at room temperature to proof

Transfer the dough to a floured working surface and divide it in two parts

Fold each part onto itself from the outside, forming loose balls

Dust <quantity>2</quantity> bannetons with all-purpose flour and add rolled oats, pumpkin seeds and linseeds to taste. This will be the top of the bread

Transfer each loaf to a banneton. Place in the refrigerator to slow proof overnight

Preheat the oven to <temperature>240<unit>°C</unit></temperature> with the dutch oven inside

Transfer the loaves to a piece of parchment paper and score them with a bread lame

Place <quantity>1</quantity> loaf, with the parchment paper, in the preheated cast-iron pan and cover it. Repeat with the other loaf

Place in the oven and lower the temperature to <temperature>210<unit>°C</unit></temperature>. Bake for 20-25m until it starts to rise

Remove the lid from the dutch ovens and finish baking at <temperature>210<unit>°C</unit></temperature> for 20m until a deep golden crust has formed

Transfer the bread to a cooling rack. The seeded sourdough bread is ready

Enjoy cutting a slice and spreading some butter or your favorite jam on top of it! It’s delicious!