Preheat oven to 400˚F. Line a baking tray with parchment paper.
In a medium bowl, whisk together flours, seeds, baking soda, and salt.
In a small bowl, whisk together sourdough starter, milk oil, and honey.
Add sourdough mixture to the flour mixture and stir, then knead with your hands. If the dough doesn’t stick together, add one Tablespoon of milk at a time until it sticks.
Divide the dough in half and shape each half into a ball. Place on the parchment lined baking tray and press to flatten slightly. Cut a ½ inch deep X into the dough using a sharp knife. Sprinkle with additional seeds if desired.
Bake for 30-40 minutes, until golden brown. A toothpick inserted into the bread should come out clean.
Remove from the oven and brush with melted butter if desired (recommended!). Cool before slicing or tearing into chunks.
*I used ¼ cup pepitas, 1/8 cup sunflower seeds, 1/8 cup flax seeds and 1 Tablespoon hemp hearts, but use any combination you’d like or have on hand.
Can freeze dough for later. Freeze after shaping. Thaw in the fridge overnight and remove from the fridge while preheating the oven.
To freeze after baking, thaw at room temperature and warm in a 350F oven for 5-10 minutes.