This is a sourdough loaf that I saw Sourdough-guy do last week. It looked so good I just had to try it. I used my "basic sourdough" formula and folded in the seeds at the end of the 48 hour bulk ferment. From the looks of sourdough-guy's compared I would say I could have put more seeds in although it seemed like a lot at the time. (very scientific approach here). The flavor is incredible and the toasted seeds are bumped up a notch from the baking. 450F for 30 minutes.
Thanks for the inspiration sourdough-guy, in the end I used a similar method of planning and it worked out pretty well.