Betsy's Seeded Oat Bread

Ingredients:
2 cups whole wheat flour
3 cups unbleached all-purpose flour
1 1/2 cups old-fashioned oats
2 tablespoons flax seeds
3/4 cup pumpkin seeds, plus more for sprinkling on top
3/4 cup sunflower seeds, plus more for sprinkling on top
1/4 cup sesame seeds, plus more for sprinkling on top (can change to poppy seeds, or omit totally)
1 1/2 tablespoons granulated yeast, or, 2 packets
1 tablespoon salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/2 cup honey
1/4 cup neutral-flavored oil (vegetable or canola)

Directions:
1. Whisk together flours, rolled oats, seeds, yeast, salt and vital wheat gluten in a bowl (it helps if the bowl has a lid).
2. Combine the liquid ingredients and mix them with the dry ingredients, no need to knead.
3. Cover (not airtight) and allow dough to rest at room temperature until it rises and starts to flatten on top, about 2-3 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate dough in a lidded (not airtight) container and use over the next 7 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into a narrow oval. Allow the loaf to rest, covered loosely with plastic wrap, on a greased cookie sheet or pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 if you're using unrefrigerated dough).
7. Thirty minutes before baking time, preheat oven to 400 degrees, with a baking stone on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
8. Just before baking, use a pastry brush to pain the top crust with water. Sprinkle with the seeds and slash the loaf diagonally with 1/4-inch deep parallel cuts, using a serrated bread knife.
9. Slide the loaf directly onto the hot stone. Pour 1 cup hot tap water in the broiler tray, and quickly close the oven door. Bake for about 40 minutes, until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10. Allow bread to cool on a rack before slicing and eating.

Source:
Given to my by Karen Hayes, and it comes from the book Healthy Bread in 5 Minutes a Day