In a small bowl or glass container, combine desired seeds for seed mix. Mix the topping seeds separately and do not soak those. Add ½ cup water to the seed mixture for the bread, stir, cover and allow to sit at room temperature at least 30 minutes to overnight. Mine soaked for about 2 hours.

In bowl of stand mixer fitted with the dough hook attachment, add flours, instant yeast, honey, melted butter, remaining 2 cups warm water (110-115F), oats and salt to combine.

Stir on low speed to combine. Mix on medium speed for 6-8 minutes until smooth dough forms. The oats and whole wheat flour do make it a bit more challenging to pull a windowpane, but you are looking for an elastic dough that will pull a window pane before tearing around the oats.

Reduce speed to low and add all the contents of the soaker (seeds and water). Mix until the seeds have completely incorporated and dispersed throughout the dough. I usually stop the mixer every few minutes and cut up the dough with my bowl scraper. This exposes new surfaces and helps the seeds incorporate in spite of the additional water and the slime created by the flaxseeds.

Cover bowl with plastic wrap and let dough rise 1 hour to 1 hour 15 minutes until doubled.

Spray two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half. Preshape each into a round boule by folding all 4 corners to the center, flipping it over and tightening it into a ball. It is just a preshape so you don’t need to overthink it. A few pulls towards you using both hands to pull and rotate will do it. Set them aside and cover gently with plastic or overturned bowls. Allow to bench rest 10 minutes.

Final shape into a loaf. Gently stretch the dough into a small rectangle and fold both of the short sides into the center. Using your left hand, grab the dough and roll it around your thumb, sealing it about 2/3 from the bottom using the heel of your right hand. Work your way across the whole log from right to left, rolling and sealing as you go. Repeat one more time across the whole surface, this time closing the dough roll into a log and sealing the bottom with the heel of your hand. This will create a tight log that will not slouch on the work surface.

Sprinkle topping seed mixture on clean surface or in parchment paper lined baking sheet. Brush loaves in beaten egg white and then roll in seed mixture to coat. Transfer each loaf to prepared loaf pans, seam side-down.

Cover pans loosely with lightly greased plastic wrap. Let rise 45 minutes to 1 hour until nearly doubled.

Meanwhile, heat the oven to 375 degrees F. Bake loaves 35 to 40 minutes until deep golden brown and baked through (an instant read thermometer inserted in center of each loaf should read 185 degrees F).

Cool in pans 5 minutes. Transfer to cooling rack to cool completely before slicing.