This hearty, chewy, artisan bread is made from a mix of bread flour, Climate Blend Flour (which supports regenerative agriculture), and a blend of soaked seeds. It’s pleasantly sour and full-flavored, thanks to the overnight preferment, yet it rises beautifully due to the addition of a bit of instant yeast (think of it as rising insurance). Cut thick slices for toast or serve it with soups and salads.
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To make the preferment: In a large bowl, combine all of the preferment ingredients, mixing to form a sticky dough.
To make the soaker: In a medium bowl, combine the oats, sesame, and sunflower seeds. Add the water, mixing until everything is evenly moistened. Cover both the preferment and the soaker, and let them rest at room temperature overnight, 12 to 16 hours.
To make the dough: Add the soaker and all of the dough ingredients to the preferment, then mix with the handle end of a wooden spoon or bowl scraper to form a sticky dough with no dry bits of flour remaining. Cover and let the dough rest for 20 minutes to allow the flours to hydrate.
Transfer the dough to a floured surface and gently begin kneading it. If the dough sticks to the work surface, use a bench knife to scrape up any dough, then add just enough flour to keep the dough from sticking. Continue kneading until the dough is smooth and elastic, about 5 minutes. The dough will be slightly tacky. Return the dough to the bowl, cover, and let it rise until puffy, though not necessarily doubled in size, about 1 hour.
Transfer the dough to a lightly floured work surface, then pat it gently to deflate any bubbles. Preshape the dough into a round by gently pulling on the edges of the dough then bringing them to the center to make a loose ball. Place the dough, seam-side-down, on a lightly floured surface. Cover and let it rest for 15 minutes.
Shape the dough into a round by inverting it onto a lightly floured surface so that the seam-side is now up. Pat it gently to deflate any bubbles, then gently stretch the outer edges of the dough and bring them to the center until you have a nice round. Invert the dough, so that it’s now seam-side down, onto an unfloured surface. Cradle the back of the round with your hands, then create a taut round shape by pulling the dough gently towards you while forcing the bottom of the dough into the work surface; this process should create tension and noticeably tighten up the dough.
Place the dough on a piece of parchment, cover, and let it rise until puffy, about 45 minutes to 1 hour. When the dough is pressed with a floured finger, a small indentation should remain.
Meanwhile, preheat the oven to 425°F with a baking stone on the middle rack and an empty cast iron skillet below. If possible, adjust the stone and pan so that the skillet isn't directly under the stone, making it easier for steam to reach the baking bread.
Use a baker’s lame or sharp knife to score the top of the loaf, then load the loaf (still on the parchment) into the oven, placing it on the hot stone. Immediately pour about 1 cup (227g) of hot water into the skillet. Steam will billow from the pan upward to envelop the bread; be sure to wear good oven mitts to shield your hands and arms. Quickly close the oven door to trap the steam.
Bake the artisan bread for about 40 minutes, until the crust is firm and golden brown and the internal temperature reaches 210°F when measured on a digital thermometer. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Storage information: Wrap any leftover artisan bread airtight and store it at room temperature for several days. Freeze for longer storage.
