Firstly, Mill The Flour, you want to make sure you choose a hard wheat variety for most of the flour. That will allow gluten development for a nice stretchy dough. I chose mostly hard white wheat and a little hard red wheat.

In a stand mixer, add buttermilk, honey, softened butter, salt, and half the seed mix. (If using large seeds or sharp seeds like pumpkin or sunflower, then I suggest only using those on the top of the loaf, and not in the dough, or knead them in at the very end, otherwise, they can cut and tear through the gluten strands you are trying to develop while kneading.) Then, mix these ingredients to combine.

Then, add the fresh milled flour, and mix to combine, making sure there is no dry flour left. It should be a bit wet at this point.

Cover and let sit for 15 minutes. Because this allows the freshly milled flour to start absorbing the liquid, and the bran and seeds to start to soften. (If you decide to use active dry yeast rather than instant yeast, this is where you need to activate your yeast with a portion of the water and honey from the recipe. It should get nice and foamy during this rest period.)

After this rest period, then add the yeast. Start mixing in the yeast until combined.

Knead the dough in the stand mixer until it becomes nice and stretchy. (The kneading times will vary based on your mixer, and the strength of your wheat. So, this could take anywhere from 6-25 minutes.) Make sure the dough is not too dry, you don't want it to be in a tight ball, if it seems too dry, add a 1-3 TBSP of water, a little at a time. (Different wheat and different seeds will absorb water in different amounts.)

Once the dough is nice and stretchy, then it is time to let the dough do it's first rise. Oil the dough ball, and bowl. Then, cover.

Allow the dough to rise until almost double. This can take anywhere from 1 to 2 hours, depending on the warmth in your home.

After the dough has risen, remove it to a clean work surface. I like to lightly oil my worksurface and hands, because this helps keep things from sticking, and prevents too much flour getting added to the dough.

Divide the dough in half with your bench scraper. Flatten one piece of dough into a rectangle pressing most the air bubbles out.

Then, fold one third of the dough from the long side towards the middle. Then, fold the other side towards the middle to meet the first side. Now, fold the dough in half longwise pressing both the folded sides together.

Use your hands, and cup under the loaf to make sure there is surface tension on the loaf. The loaf should end up being about 10-12 inches long.

Repeat this with the other piece of dough also.

Prepare your baking sheet with parchment paper, and place each loaf on the pan.

Then, lightly wet the tops of the loafs, and sprinkle with the other half of your seed mix. Lightly press the seeds onto the top of the loaf, so they stick just a bit better.

Spray the loafs with a bit of oil, and then cover with some cling film for their second rise.

Let the loafs rise until almost double. This may take anywhere from 45-90 minutes, depending on the warmth in your house.

Towards the end of the rise, preheat your oven to 350*F.

Bake the loafs for 25-35 minutes until the internal temperature of the center of each loaf reaches at least 190*F.

Remove loaf to a wire rack to cool. Let cool for at least 20 minutes before you slice into the loaf. These loafs are best enjoyed the same day and warm! However, I will put directions below on how to store as well.