1. Activate the Yeast (Proofing)

• In a large mixing bowl (or the bowl of your stand mixer), combine the warm water, honey or maple syrup, and active dry yeast.
• Give it a gentle stir.
• Let the mixture sit undisturbed for 5-10 minutes.
• You’ll know the yeast is active and ready if the mixture becomes foamy or bubbly on the surface. If it doesn’t foam, your yeast might be old or the water temperature was off. It’s best to discard it and start again with fresh yeast and correctly heated water. This step is crucial for ensuring your bread will rise.

2. Combine Wet and Dry Ingredients

• Once the yeast is proofed and foamy, add the olive oil or melted butter to the bowl.
• In a separate medium bowl, whisk together the whole wheat flour, bread flour, rolled oats, mixed seeds, and salt. Whisking helps distribute the salt and seeds evenly throughout the flour mixture.
• Gradually add the dry ingredient mixture to the wet ingredients in the large bowl (or stand mixer bowl).

3. Mixing and Kneading the Dough

• Using a Stand Mixer: Attach the dough hook. Mix on low speed until the ingredients just come together into a shaggy dough. Increase the speed to medium-low and knead for 7-10 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. It will likely still be slightly sticky due to the whole grains and seeds, but it should be manageable.
• Mixing by Hand: Use a sturdy wooden spoon or your hands to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead by hand for 10-15 minutes. To knead, fold the dough over onto itself, then push it down and away from you with the heel of your hand. Rotate the dough a quarter turn and repeat. Continue this process until the dough is smooth, elastic, and supple. It should spring back slowly when poked gently. Add minimal extra flour to the surface as needed to prevent excessive sticking, but avoid adding too much, which can make the bread dense.
• Windowpane Test (Optional but helpful): To check if the gluten is sufficiently developed, pinch off a small piece of dough. Gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing immediately (like a windowpane), it’s ready. If it tears easily, knead for a few more minutes.

4. First Rise (Bulk Fermentation)

• Lightly grease the large mixing bowl you used (or a clean one) with a little olive oil or cooking spray.
• Shape the kneaded dough into a ball. Place the dough ball into the greased bowl and turn it over once to coat the entire surface lightly with oil. This prevents it from drying out.
• Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel.
• Place the bowl in a warm, draft-free place to rise. Ideal temperature is around 75-85°F (24-29°C). A slightly warmed (but turned off) oven with the light on can work well.
• Let the dough rise for 1 to 1.5 hours, or until it has doubled in size. The exact time will depend on the ambient temperature and yeast activity.

5. Shaping the Loaf

• Once the dough has doubled, gently punch it down in the center to release the trapped gases.
• Turn the dough out onto a lightly floured surface.
• Gently press the dough into a rough rectangle shape (about 8×12 inches or 20×30 cm). Be careful not to deflate it completely.
• Starting from one of the shorter sides, tightly roll the dough up into a log, pressing out any large air bubbles as you go.
• Pinch the seam firmly closed along the length of the log. Tuck the ends under slightly and pinch them closed as well. This creates surface tension, which helps the loaf rise upwards during baking.
• Ensure the log is roughly the length of your loaf pan.

6. Second Rise (Proofing)

• Lightly grease a standard 9×5 inch (or similar size) loaf pan.
• Carefully place the shaped dough log into the prepared pan, seam-side down.
• Cover the pan loosely with greased plastic wrap or a damp kitchen towel. Don’t cover it too tightly, as the dough needs room to expand upwards.
• Let the dough rise again in a warm, draft-free place for 45-60 minutes, or until it has puffed up and risen about 1 inch above the rim of the pan. It won’t necessarily double this time, but it should look visibly larger and feel airy.
• Optional: If you want to add a topping, gently brush the top of the loaf with an egg wash or milk wash and sprinkle with extra oats or seeds during the last 10-15 minutes of proofing. Be gentle not to deflate the dough.

7. Baking the Bread

• Preheat your oven to 375°F (190°C) about 15-20 minutes before the second rise is complete. Position an oven rack in the center.
• Once the dough has finished its second rise and the oven is preheated, carefully place the loaf pan onto the center rack in the oven.
• Bake for 35-45 minutes.
• The bread is done when the crust is a deep golden brown, and it sounds hollow when tapped gently on the bottom (carefully remove it from the pan to test this if needed).
• For the most accurate check, use an instant-read thermometer inserted into the center of the loaf (avoiding the bottom or sides). The internal temperature should register between 190-210°F (88-99°C).
• If the crust is browning too quickly before the inside is cooked, you can loosely tent the loaf with aluminum foil for the last 10-15 minutes of baking.

8. Cooling the Loaf

• Immediately remove the bread from the loaf pan once it’s out of the oven. If left in the pan, the bottom crust can become soggy from trapped steam.
• Place the loaf on a wire cooling rack.
• Crucial Step: Let the bread cool completely on the rack before slicing. This usually takes at least 1-2 hours. Slicing into hot bread can result in a gummy texture, as the internal structure is still setting. Patience here is key!