Weigh the ingredients.
In a large mixing bowl (or stand mixing bowl) mix with a silicone/wooden spatula the following ingredients, just until all flour is wet: white whole-wheat flour, whole-grain flour, sugar, fresh yeast (crushed), oil, and water. Cover bowl with a piece of plastic wrap and let rest at room temperature for 20 minutes.
In 20 minutes, add remaining ingredients (salt and seeds) and start mixing the dough. Mix the douth, at medium speed, for about 10-15 minutes until the dough is smooth and elastic. Once you get lovely elastic and smooth bread dough, transfer it in a greased with oil bowl for resting and rising for about 1 - 1 ½ hours.
When the elapsed time and your dough doubled in volume, transfer it to a lightly floured working surface start forming a shape. Flour your hands (or grease with oil) and gently shape the dough into a ball. Now place the bread ball in the center of parchment folded floured a little. Sprinkle the top with extra flour. Transfer the dough (with parchment paper) in a large bowl and let rise covered at room temp for about 40 minutes.
Preheat the oven at 475˚F.
Place the empty cast iron pot and its lid inside the oven. Once preheated, carefully transfer the parchment folder with bread dough into your hot pot. Close the lid well and send it to bake for 15 minutes at 475˚F. Then open the oven, remove the lid, lower the temperature to 400˚F and bake for 15-20 minutes more, until the golden-brown crust. Lift the bread out of the cast iron pot and cool on a wire rack until room temperature before slicing.