Rustic Whole Wheat Bread

Okay, so I gave up bread for lent. I made this bread a couple of weeks ago, oh my gosh! It was so easy and did I mention YUMMY!
I always tried making bread to no avail. It never quite worked out, well so you could actually eat it! Give this recipe a try. I recommend starting it at night (yes at night before you go to bed) after reading the recipe, you'll see why.
Rustic Wheat Bread
3 1/4 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 3/4 teaspoons salt

1 teaspoon rapid-rising instant yeast
1/4 cup roasted and salted sunflower seed, plus 2 tablespoons for garnish
2 1/2 tablespoons molasses
2 1/2 tablespoons vegetable oil, plus more for brushing dough
4 tablespoons mixed seeds (use at least 2 kinds, brown flax, golden flax, sesame, or millet) for garnish
1. Mix 2 cups water with 1 cup ice cubes in a bowl. Combine 3 cups all-purpose flour, wheat flour, salt and yeast in a separate bowl. Stir in sunflower seeds. Measure 2 cups ice water, and combine with molasses and oil in third bowl. Vigorously stir molasses mixture into flour mixture. (Dough should be slightly stiff; stir in just enough additional flour to stiffen dough slightly, if necessary.) Brush dough top with oil. Cover bowl with plastic wrap, and let rise at room temperature 8 to 12 hours (first rise).
2. Vigorously stir dough, scraping down bowl sides. Stir in remaining 1/4 cup flour, plus more as necessary to yield stiff but stirrable dough. Oil 9 x 5 inch loaf pan. Coat bottom and sides of pan with mixed seeds. Transfer dough to prepared pan and smooth surface with spatula or well-oiled fingertips. Press remaining 2 tablespoons sunflower seeds on top of loaf. Cut slash down center of loaf or score dough with large X using sharp knife. Cover with plastic wrap oiled on side facing dough.
3. Let dough rise 1 1/4 to 2 1/2 hours at room temperature (second rise). Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1 1/2 hours for accelerated rise: for extended rise, refrigerate up to 48 hours, then set out at room temperature.
4. Preheat oven to 425 F. degrees. Remove plastic wrap, place loaf in oven, reduce temperature to 400 F. degrees, and bake, uncovered, 30 to 35 minutes, or until top is well browned. Cover with foil; bake 20 to 25 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles. Bake 5 minutes more to ensure doneness. Cool 15 minutes in pan; unmold, and cool on wire rack.