The day before you want to make your bread, combine your seeds in a container with enough water to where they float to the top. Cover and place into the fridge overnight.
The next day, In a mixing bowl, add the whole grain flour and 650 grams of the water. Reserve the extra 50 grams of water to add while mixing. Your goal is to incorporate the water into the flour. If hand mixing, squeeze the flour and water together until there is no dry flour left. If using a stand mixer, mix on low speed until just combined. Once it starts to come together and feels dry, let it rest for 5 minutes.
Proceed to slowly add the remaining water, but save about 10 grams for when we add the salt. If using a stand mixer, add the water while the mixer is mixing close to half speed until just combined. If you are hand mixing, splash the water over the surface of the dough and use your hands to squeeze it into the mix.
Once all of your desired water is added and there is no dry flour, add in your soaked seeds and the salt. You can add them straight into your mixer while it is mixing at medium speed. If hand mixing, add to the surface of the dough and squeeze and fold until incorporated.
Depending on your ambient temperature, your dough may need up to 4 hours to finish its first fermentation. Signs to look for are a smooth surface, bubbles, elasticity when you pull at the top, and a slight web-like structure at the bottom when you turn the dough out of the table.
Once you're ready to shape, flour your work surface and divide the dough into 2 pieces, depending on the size of the loaf pans you are using. If using a standard 8 x 4 pan, you can do about 1kg of dough in each of those pans.
I love to use a nice coating of flour to de-gas each piece and roll it into a tight log. Check out my Instagram feed for some tension shaping videos. Top the dough with any desired seeds or oats you may want to use.
Proof in the loaf pans for about 2 hours, in a covered, moist space that is around 75f.
Preheat your oven to 450f and bake the loaves for 20-25 minutes, depending on how dark you want your crust.