PROOF YEAST: In a medium bowl, whisk together warm water, yeast, and sugar until the yeast dissolves. Allow the mixture to rest for about 10 minutes. If it becomes frothy with bubbles on the surface, your yeast is active. If not, the yeast might be expired, or the water could have been too hot.

MIX DOUGH: In a large bowl, combine the bread flour, whole wheat flour, salt, rolled oats, sesame seeds, sunflower seeds, and flax seeds. Mix well. Add the oil, honey (or agave), and the water-yeast mixture. Stir with a silicone spatula or mixing spoon until the dough starts to come together; it will be quite wet. Use your hands to finish mixing until no dry flour remains. Cover the bowl with a shower cap, plastic wrap, or a damp towel and let it rest for 15 minutes.

STRETCH AND FOLD: Over the next hour, perform four rounds of stretch and folds every 15 minutes. This method gently develops the gluten structure without kneading, enhancing the bread’s texture. Wet your hand, scoop under the dough, stretch it up without tearing, and fold it over itself. Rotate the bowl 90 degrees and repeat. Continue until the dough forms a structured ball. Cover and let rest for 15 minutes between rounds.

FERMENT (1ST RISE): After the final stretch and fold, cover the bowl and let it sit at room temperature until it doubles in size and fills with air. This takes about 30 minutes with rapid rise yeast or 1 hour with active dry yeast.

SHAPE: Grease one or two standard loaf pans (8.5 x 4.5 x 2.5 inches). Turn the dough onto a lightly floured surface and gently deflate it with your palm. If making a full batch, divide the dough into two equal pieces. Shape each piece into a rectangle the size of the loaf pan, then tightly form each into a loaf. Place the loaves into the pans, pressing down gently to fill the pan evenly.

PROOF: Cover the loaves and let them proof at room temperature until they begin to crown above the pan. This takes about 1 hour for rapid rise yeast and 2 hours for active dry yeast.

BAKE: Preheat your oven to 350°F (180°C). For a shiny brown crust, brush the tops with an egg wash (1 egg mixed with 1 tbsp water) or oil. Sprinkle a few oats on top if desired. Bake on the center rack for 35-45 minutes until golden brown. The center should read 190-200°F (87-93°C) when fully baked.

COOL: Cool the loaves on baking racks for at least 2 hours before slicing with a serrated knife. Slicing too soon can result in a gummy texture and quicker staling.

STORE: Store cooled bread in a plastic bag at room temperature for up to 4 days. Alternatively, slice and freeze the loaves in a freezer bag. Toast slices to refresh. Avoid refrigerating, as it causes the bread to stale faster.