Preparation

• Watch the video before you begin, and let that be your visual guide for this recipe.
• In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine.
• Mix the honey and water together, and then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix together until all the flour is moistened.
• Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours.
• For best flavor and texture, let the risen dough rest in the refrigerator for at least 12 hours.
• Lightly dust a nonstick baking sheet with flour or cornmeal. Shape the risen dough into a ball.
• Transfer the ball to the prepared baking sheet and sprinkle topping ingredients on top of the dough.
• Loosely cover and allow dough to rest for 45 minutes. Preheat the oven to 425°F (218°C).
• Score the dough with a slash or X about ½ inch deep.
• Place the shaped and scored dough in the preheated oven on the center rack.
• Optional: Place a shallow baking pan on the bottom oven rack and pour 3–4 cups of boiling water into it.
• Bake for 40 minutes or until the crust is golden brown. Allow to cool for 10-20 minutes before slicing.
• Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.