Two Cups Flour

1 In bowl of stand mixer, gently stir together warm water, yeast, and honey.
2 Let sit for 5-10 minutes until frothy.
3 In a separate bowl mix sifted flours and salt with a hand whisk.
4 Using a dough hook on medium/low, add butter, then slowly add flours to yeast mixture. (Add seeds as you add the flour for an even distribution.)
5 While you are spooning in the flours, start to add your flaxseeds, sunflower seeds, and oats. I just pour in a little at a time as the dough hook mixes them into the flour. 
6 Allow hook to knead dough until well formed. Continue to knead with hands for an additional 3-4 minutes.
7 Dough should have a tacky elasticity, but not be too sticky.
8 Transfer dough into a lightly oiled bowl. Cover with plastic wrap and let sit for 1-2 hours in a warm location until it has doubled in size.
9 Remove dough from bowl and set onto a lightly floured surface. (Use bread flour.) 
10 Press excess air from dough. Fold dough inwards from the edges several times until a smooth ball is formed. 
11 Transfer to a parchment paper lined tray.
12 Cover with tea towel and allow to rest for 30-40 minutes.
13 Take a sharp knife and cut 3-4 slits about 1/4 inch deep across the top of loaf.
14 Brush with egg wash and sprinkle sesame seeds across the egg wash.
15 Place a deep baking tray in the bottom or lowest rack of oven. Fill 1/2 inch deep with hot water. (Steam will aid in the rise and bake of the loaf.)
16 Place tray with loaf on the middle to lowest rack. 
17 Bake at 425 F for 45-50 min, or until golden brown.
18 Let cool for 15 min before serving.