I made Many-Seed Bread for Carol some time ago.  She liked it very much but asked me to double the amount of seeds in it, which is this bread.  It turned out well, with a rather tight crumb.  The next time I make this bread, I will let it rise even longer than I did with this one, since all the seeds may be keeping it from having a more open crumb.  (For example, I may leave it on the counter for a while before putting it overnight in the refrigerator, and I may leave it another hour or more on the counter in the banneton before baking.)  This posting reflects how I actually baked it.

This recipe makes one boule and takes two days.

319 g. bread flour

42.5 g. whole wheat (or rye) flour

56.5 g. sesame seeds (preferably unhulled)

28.5 g. sunflower seeds, lightly toasted

28.5 g. pumpkin seeds, lightly toasted

28.5 g. flaxseed

8.5 g. salt

7 y. instant yeast

28.2 g. honey

170 g. lukewarm water

85 g. lukewarm buttermilk

Put all the ingredients into the bowl of a stand mixer.  Roughly mix with a dough whisk and then mix with the paddle attachment on the lowest speed for 2 minutes.  Let the dough rest for 5 minutes covered.  Switch to the dough hook and knead for 3-4 minutes on medium-low speed.  Transfer the dough to a work surface and knead with wet hands for about 3 minutes.  Put the dough in a doubling container, lightly coat with oil, cover, and put it in the refrigerator overnight.

The next day, about 2 hours before baking, remove the dough from the refrigerator and divide into 2 equal pieces, about 710 g. each.  (I put one of the 2 pieces back in the refrigerator in a smaller doubling container to bake a few days later.)  Form one of the halves into a ball and put it into a lined and floured banneton.  Place the banneton into a plastic bread bag.  Allow to rise on the counter until nearly doubled, about 1.5-2 hours.

About 45 minutes before the dough is ready, put the Lodge combo cooker in the oven and preheat to 475 degrees.  Remove the banneton from the bag and sprinkle flour on the top surface.  Put a 9-inch parchment round on top and then a plate and reverse the banneton and plate.  Score the top of the dough with a lame.  Put it in the bottom of the combo cooker in the oven and cover with the top.  Bake covered for 30 minutes and then uncovered for 15 minutes.  Allow to cool on a wire rack for an hour before cutting.