1. In a large mixing bowl, combine the warm water, yeast, and honey (or maple syrup). Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foaminess indicates that your yeast is active and ready to go.

2. Add the salt, rolled oats, and olive oil to the yeast mixture. Stir well to combine. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a dough whisk until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. It should spring back when gently poked. If the dough is too sticky, add a tiny bit more flour, but be careful not to add too much, as this can make the bread dry.

4. Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

5. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a rustic oval or round loaf. You can gently fold the edges under to create tension on the top. Lightly grease a baking sheet or line it with parchment paper. Transfer the shaped loaf to the prepared baking sheet. Sprinkle the mixed seeds generously over the top of the loaf, gently pressing them in so they adhere. Cover loosely with plastic wrap or a kitchen towel and let it rise for another 30 minutes.

6. While the loaf is on its second rise, preheat your oven to 375 F (190 C). Once the oven is preheated and the loaf has risen, place the baking sheet in the oven. Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer. The bottom of the loaf should sound hollow when tapped.

7. Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. This step is crucial for the internal structure of the bread to set properly. Slicing too early can result in a gummy texture.