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Seeded multigrain sourdough loaf

—Recipe—
Seeds:
40g 10 grain hot cereal
25g rolled oats
25g whole flax seeds
25g quinoa/barley/farro mix (I used this because I have it, I usually use red quinoa)
25g raw shelled sunflower seeds
20g raw sesame seeds
155g hot water

Bread:
50g active starter
50g honey
300g water
400g bread flour
100g whole wheat flour
15g salt

Instructions:
In a medium bowl, combine seeds and soak in hot water for 30 mins.

While seeds are soaking, add starter, honey, and water to a large bowl and stir to combine. Add flours and salt. Mix dough well for 5 minutes until a shaggy dough forms and rest for 20-30 minutes.

Add seeds to dough and knead to disperse seeds evenly. Let rest for 30 minutes. After 30 minutes, perform 1-4 sets of stretches and folds 30-45 minutes apart (this is the result of one set). Bulk ferment until dough has risen by 50% (10 hours for me). Shape and place in floured banneton. Refrigerate overnight.

Preheat dutch oven at 450F/230C for 30 minutes. Score and bake for 20 mins covered, 27 mins uncovered.