Combine 6 ounces white whole-wheat flour and 1/4 teaspoon dry yeast in a medium bowl. Add 3/4 cup warm filtered water, stirring with a whisk. Cover loosely and let stand at room temperature for 8 to 24 hours to create a starter.

In a separate small bowl, combine the remaining 1 1/4 teaspoons yeast, remaining 1/2 cup water, and a dash of sugar. Let stand for 5 minutes until foamy.

In a food processor, combine the remaining white whole-wheat flour and bread flour. Add salt and pulse to combine.

With the processor running, slowly add the yeast mixture to the flour mixture and process until a dough ball forms.

Turn the dough out onto a lightly floured surface and knead for 30 seconds. Shape into a tight ball.

Place the dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F) for 1 1/2 hours or until doubled in size.

Turn the dough out onto a lightly floured surface and pat into an 8-inch square.

Stretch each corner to the center to form a loose ball. Repeat, then gently roll the dough into a tight ball.

Return the dough, seam side up, to a medium bowl coated with cooking spray. Cover and let rise for 1 hour or until doubled in size.

Place a pizza stone or heavy baking sheet on the middle rack in the oven and a jelly-roll pan on the bottom rack. Preheat the oven to 450°F.

Gently invert the dough onto a baking sheet liberally sprinkled with flour. Brush with egg white and sprinkle with oats and seeds.

Slide the dough onto the preheated pizza stone and pour 1 cup of water into the jelly-roll pan.

Bake for 30 minutes or until the loaf is golden brown and a thermometer inserted into the center registers 205°F.

Cool on a rack for 1 hour before slicing and serving.