1-Whisk together the 3 cups all-purpose flour, 3 cups sprouted wheat or other whole wheat flour, 1 tablespoon kosher salt, 1 tablespoon sugar, and 1 tablespoon instant yeast in a large bowl.

2-Add the 3 cups lukewarm water and 1/3 cup neutral oil or olive oil, then mix to form a sticky dough ball.

3-Cover the bowl and let the dough rise in a warm spot until it doubles in volume, which takes about 1 to 1½ hours.

4-Preheat the oven to 375°F (190°C) and grease two standard loaf pans with the softened butter.

5-Flour a clean surface, deflate the dough by pulling it toward the center with two forks while rotating the bowl, then transfer it to the surface.

6-Shape the dough into a ball, cut it into two portions, and flatten each into rectangles or ovals.

7-Brush the dough with water, roll it in the optional seeds if desired, and place each portion in the prepared pans.

8-Let the dough rise again until it crowns the rims of the pans, about 30 minutes or longer.

9-Bake for 40 to 45 minutes, or until the bread is golden brown.

10-Allow it to cool completely before slicing.