Using a medium bowl, add all of the Soaker ingredients (flaxseeds, sunflower seeds, sesame seeds, oats and water). Stir until fully combined. Cover bowl and let rest at room temperature for 12-16 hours.

Using a medium bowl, add all of the Biga ingredients (bread flour, water, salt and yeast), and stir until a loose dough forms. Cover bowl and let rest at room temperature for 12-16 hours. (Note: Since the biga and soaker both rest for the same amount of time, so just make them the evening before and let them rest overnight.)

Transfer the Soaker into the bowl of a countertop mixer fitted with the dough hook attachment. Add all of the additional dough ingredients except for the Biga (whole wheat flour, bread flour, water, salt, yeast and malt syrup or honey) to the bowl. Stir on low speed for 3-4 minutes, or until dough begins to come together.

Add the Biga and increase speed to medium. Mix for 3-4 more minutes, or until dough is smooth and springy.

Transfer dough into a large, lightly oiled bowl. Cover and place in a warm (85°F) location for 1 hour.

Turn dough out onto a floured countertop and fold several times. Place dough back into bowl, cover and let rest in a warm location for 1 more hour.

Divide the dough into 2 pieces of equal weight and shape each piece into a loose ball.

Working with one piece of dough at a time, shape the dough into a 9"x9" square. Fold the dough into thirds (like a letter) and pinch the seam closed. Place the dough seam-side down into a greased 9"x5" loaf pan. Repeat with the remaining piece of Dough.

Spray the tops of the loaves (in the bread pan) with baking spray or olive oil and cover lightly. Place in a warm location and let rest for 1 hour, or until loaves have risen about 1” over the top of loaf pan.

Using a sharp knife, make 3 angled cuts (~1/2" to 3/4" deep) in the top of each loaf.

Preheat oven to 425°F and bake for 40-45 minutes. (Tip: Check the bread after 30 minutes. If the loaves are getting dark on top, just cover with a piece of aluminum foil to prevent them from burning.)

Let loaves cool for 20 minutes in the pans and then turn loaves out onto cooling rack until fully cooled. (Note: If you aren’t planning on eating the bread within a couple of days, wrap it tightly and freeze it instead. This bread freezes quite well!)