This should probably have been obvious, but after multiple iterations of taking the advice to add 200g of mixed seeds, I finally realized that the reason that the dough was SO wet was that I failed to account for the water that soaked into the seeds. So I weighed the seeds after draining them and reduced the water in the total dough mix. Specifically, the soaked seeds weighed 370 grams, so instead of 750g of water I added 580g, and it was the best version of this wonderful recipe that I've made to date.

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