In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine.

Mix the honey and water together, then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix together until all the flour is moistened.

Shape the dough into a ball in the bowl as best you can. Cover the dough tightly with plastic wrap or aluminum foil and let rise at room temperature for 3 hours.

For best flavor and texture, refrigerate the risen dough for at least 12 hours and up to 3 days.

Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using floured hands, shape the risen dough into a ball and transfer to the prepared baking sheet.

Mix topping ingredients together and sprinkle on top of the dough. Press them into the dough if necessary. Loosely cover and let rest for 45 minutes.

Preheat the oven to 425?F (218?C).

Score the dough with a slash or X about 1/2 inch deep. Place the shaped and scored dough in the preheated oven on the center rack.

(Optional) For a crispy crust, place a shallow baking pan on the bottom oven rack and pour 3?4 cups of boiling water into it.

Bake for 40 minutes or until the crust is golden brown. The bread is done when it sounds hollow when tapped or when the center reads 195?F (90?C).

Remove from the oven and allow to cool for at least 10?20 minutes before slicing and serving.