Start by soaking your inclusions. Submerge flax seeds in salt water for minimum of 1 hour up to 2.5 hours. Ensure the seeds as fully submerged and use about 1 tsp of salt. When the flax seeds have been soaking for 20 minutes, place your 45 grams of pumpkin seeds in a separate bowl of salt water to soak for 30 minutes.

Mix the 310 grams of water and 200 grams of stiff starter together, then add your bread flour, oat flour, einkorn, and rye flour. Mix well until a cohesive dough forms. Let it fermentolyse for 40 minutes.

Sprinkle your 7 grams of salt over the dough. Proceed with the rubaud method for several minutes to thoroughly incorporate the salt and build early gluten structure. Let your dough rest for 30 minutes.

Add your completely drained sunflower seeds and flax seeds to the mixture. Mix well by hand until the seeds are evenly distributed throughout the dough. Let rest for 30 minutes.

Proceed with doing 2 to 3 rounds of coil folds, spacing them 30 minutes apart. Be gentle when lifting to avoid tearing the dough. After your last set of folds, allow your dough to finish bulk fermentation undisturbed until it is puffy and aerated.

Once ready, shape your loaf, place it in a banneton, and cold retard in the fridge overnight.

Preheat your oven to 500F with your Dutch oven inside. Turn the oven down to 450F and bake for 30 minutes with the lid on. Remove the lid, turn the oven down to 400F, and bake for another 15 to 20 minutes until the crust has a deep coloured crust.

Allow to cool completely before serving.