Using a stand mixer, attach the dough hook. Add all dry ingredients to a bowl and blend with a spatula.

Combine honey and oil, then add to the dry ingredients. Then add ice water.

Using low/medium speed to start blending (just so flour doesn't go flying) slowly increasing speed to medium/medium high to combine all ingredients. Dough will be a bit sticky here so you can add more flour. I have found if the dough is too dry, it ends up drying out in the oven. I go for a more sticky dough.

First Rise:

Knead on a lightly floured counter just to form a smooth ball of dough. Place the dough in an oiled bowl, cover with plastic wrap and put in refrigerator for 3-10 hours (whatever your schedule allows).

Remove from refrigerator and let sit on counter to rise for 12-18 hours (lots of flexibility here and there is no right or wrong).

Second Rise:

This is the time when the seeds are added to the dough to incorporate fully. Remove dough from bowl onto a floured surface. Stretch dough into a more flat shape and spread half of the seed mixture onto dough and press in with your hands. Fold the dough into thirds covering all the seeds and knead a few times. Repeat this by spreading dough out and adding the rest of the seed mixture, pressing in with your hands and folding into thirds again. Knead to allow seed mixture to be evenly distributed. Use wheat flour as needed to prevent sticking.

Generously spray a 3 1/2-4 qt. dutch oven or oven proof pot that has a cover with cooking spray. I also add some olive oil to coat the pan.

Form dough into a high-domed ball ~ 6 1/2 " in diameter and place in the prepared dutch oven.

Make and egg wash by taking one egg with 1 tsp. water and whisking to blend.

Brush dough with egg wash. I find I get better coverage using my hands instead of a brush. This will allow the seeds to adhere to the dough.

Use the reserved seed mixture and cover the bread with seeds. Using a well-oiled knife, cut a 1/2" deep 3" diameter circle in the top of the bread. (see note). Cover the pot with the lid.

Two options here:

1. Let rise for 2-4 hours at warm room temp.

2. Refrigerate 4-24 hours and then let stand at room temp until the dough doubles in size.

Again, totally depends on your schedule. You can't go wrong! If you have only 4 hrs for option 2, FINE. If you can do 24 hrs., all the better but FINE IF YOU DON'T.

15 minutes before baking, place rack on lower third of oven and preheat to 450 deg. (see note)

Brush or spray the dough with water and put cover in place. LOWER OVEN TEMP TO 425 DEG. (see note)

Place dutch oven on rack in oven for ~ 45 minutes.

Uncover and bake anther 10-15 minutes. Use a skewer to check for doneness by having just a few particles sticking on the end. (see notes)

Let cool in pan for 10 minutes then flip out onto a wire rack to cool.

While warm, so good to slice off a small heel to enjoy the warmth of the bread and the crunch of the crust. A little butter slathered on, even better!!!