In a large bowl, whisk together the flour, oats, yeast, sunflower seeds, flax seeds and salt.

In a microwaveable bowl, add water and milk and heat up for 1 minute until slightly warmer than bath water or approximately 115 degrees F. Stir the honey and olive oil into the water/milk mixture once warm. Add wet ingredients to the dry ingredients and mix with a wooden spoon until just incorporated, do not over mix.

Cover with plastic wrap and let stand at room temperature for 2 hours or until doubled in size.

After the dough has risen, place it on a well-floured surface and sprinkle it with a little flour. Using a scraper (or your hands is fine), fold dough over about 8-10 times and then flip over and shape into a ball. Place dough in a parchment paper-lined large bowl and cover with a warm towel. Allow the dough to rest again for about 45 minutes to an hour.

Right around the 30 minute mark of your dough resting, place a 4 to 6-quart Dutch oven with lid on in the cold oven and preheat to 425 degrees F and allow the pot to heat up in the oven for 20 minutes. Once the oven has preheated all the way, remove the pot from the oven and immediately add the parchment paper with the dough to the hot pot (be careful as you do this!). Sprinkle with 1 tablespoon extra sunflower seeds or pumpkin seeds, then cover with the lid and bake for 25 minutes.

After 25 minutes, remove the lid from the pot and return to the oven, uncovered. Bake for 10-15 more minutes until bread is nice and golden on top to your liking. Allow bread to cool for an hour before slicing. Makes 1 loaf, about 12 slices. This bread is great when toasted and served with butter and a little salt. I love it for dipping in soups and making sandwiches too!