dave’s good seed copycat

1 1⁄2 cups warm water (105-115 degrees F)
3 tablespoons olive oil
2 tablespoons molasses
2 tablespoons brown sugar
3 cups white whole wheat flour (or 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour)
1⁄3 cup vital wheat gluten
1 1⁄2 teaspoons salt
1 tablespoon yeast
1⁄2 cup whole oats (not instant) or 1/2 cup oatmeal (not instant)
1⁄4 cup cornmeal
1⁄4 cup ground flax seeds
1⁄4 cup wheat germ
1⁄4 cup sunflower seeds
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons whole flax seeds
1⁄2 cup seeds, for coating

Mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
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Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
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Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into two loaves.
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Combine about a half cup of seeds (use a nice variety) and oats in a wide dish. Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of each loaf into the seeds to coat well.
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Place the seed-coated loave onto a sheet pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
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Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees. Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow. Remove from pan and cool completely before slicing.