Soak the grains with boiling water and let them rest until they cool down to room temperature.

Mix the whole wheat flour, bread flour, rye flour, vital wheat gluten, and salt.

Dissolve the yeast and the sugar in 300 g of water and let it rest for 5 minutes to activate the yeast.

When the soaking grains are at room temperature use a strainer or colander to drain the water and add them to the yeast mixture.

Add the seeds to the yeast and grains mixture and mix thoroughly.

Add the wet ingredients to the dry ingredients and mix with your hand until you don't see dry flour particles. Adjust water if needed 1 tbsp at a time.

Cover the dough and let it rest for 25 minutes.

Start kneading the dough and when it starts to be elastic add the oil little by little.

Keep kneading until the dough is no longer sticky and it's very elastic.

Place the dough in a lightly oiled container and let it ferment, covered, until it doubles in size (about 2h in a cold kitchen - approx time).

Deflate the dough and separate it into 2 equal parts.

Roll each part into a ball, cover them and let them rest for 5 minutes.

Shape each loaf and place it in a floured banneton or a couche or a lightly oiled Pullman pan.

Let the loaves ferment until they're puffy (about 1h in my kitchen). They don't have to necessarily double in size. 

Preheat your oven at 450 F with the pizza stone or dutch oven inside if you're using any of those.

When the loaves are ready, take them out of the bannetons, score them (avoid scoring if you're using a Pullman pan), and put them inside of the dutch oven or on top of the pizza stone.

Bake for 25 minutes and remove the lid of the dutch oven if using it. If no, bake for 45 minutes or until the loaves have a nice brown color.