First, add the water and fed sourdough starter to a mixing bowl and mix until combined.

Next, add in both types of flour to the wet ingredients and let sit for 5 minutes. This hydrates the flour.

While you're waiting for the flour to hydrate, add your raw pumpkin seeds into a blender or food processor. You'll want to pulse the pumpkin seeds until crushed into small chunks.

Then after the 5 minutes are up add salt, chia seeds, flax seeds, and crushed pumpkin seeds to the mixing bowl. Using a bread whisk or spoon mix until the dough comes together.

Next, you'll use your hands to gently knead any seeds left on the bottom of the bowl into the dough. If the dough seems dry add an additional 1/4-1/2 cup to the bowl and knead in with your hands.

Stretch & Fold: Grab a corner of the dough stretch it up and fold it over. Do this 8-10 times around the dough then cover and let sit 30 minutes. Then repeat stretch and fold once again.

Then add a lid or kitchen towel to the top of the bowl and let the dough rise 10-12 hours.

After bulk ferment, uncover bread and turn it out on the counter. For a round loaf bring corners into the center of the dough and make a seam. For a regular loaf roll dough into a log.

Place it into a rattan basket or greased loaf pan and let rise for 2 hours.

Finally, preheat oven to 425 degrees and place dutch oven/bread cloche inside if using one.

When the oven is preheated take the baking vessel out (if you’re using one), load the dough in it and bake covered for 30 minutes. Then bake for an additional 15-20 minutes uncovered until the crust is brown. If you’re using a loaf pan bake for 45 minutes and cover the top if it starts to burn.

Let bread cool on a wire rack and enjoy!