In a small bowl, combine the 1/4 cup warm water with rolled oats, flax seeds, sunflower seeds, pumpkin seeds, and chia seeds. Stir well and set aside to soak for at least 15-20 minutes while you prepare the rest of the dough. This softens the grains and prevents them from absorbing too much moisture from the dough later.

In a large mixing bowl (or stand mixer bowl), combine the 1 1/2 cups warm water, active dry yeast, and honey. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

In a separate bowl, whisk together the bread flour, whole wheat flour, rye flour, vital wheat gluten (if using), and salt.

Add the soaked grain mixture (including any remaining water) and the olive oil to the activated yeast mixture. Gradually add the dry flour mixture to the wet ingredients, mixing with a wooden spoon or a dough hook on low speed until a shaggy dough forms and all flour is incorporated.

Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or use a stand mixer with a dough hook on medium-low speed for 6-8 minutes, until the dough is smooth, elastic, and passes the windowpane test (you should be able to stretch a small piece thin enough to see light through it without tearing).

Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat the entire surface with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Flatten the dough into a rectangle, about 9x12 inches. Fold the short ends towards the middle, then roll the dough tightly from one long end to the other to form a log. Pinch the seam closed.

Lightly grease a 9x5-inch loaf pan. Place the shaped dough seam-side down into the prepared loaf pan. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for another 45-60 minutes, or until the dough has nearly doubled in size and crests over the edge of the pan.

About 15 minutes before the end of the second rise, preheat your oven to 375°F (190°C). If desired, lightly brush the top of the risen loaf with water and sprinkle with extra rolled oats, flax seeds, and sunflower seeds for a decorative and textured crust.

Place the loaf pan in the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer. If the top browns too quickly, you can loosely tent it with aluminum foil.

Carefully remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing (about 1.5-2 hours). Slicing hot bread can make it gummy.