Questions on Seeded Sourdough

I'm going to try to make a seeded whole wheat sourdough and could use some help

- 20% whole wheat flour, 80% Bread Flour (12%)
- 20% Levain
~70% hydration

I have the following seeds/grains handy:
- cut Oats
- rolled oats
- white quinoa
- pumpkin seeds
- sunflower seeds
- white sesame seeds

1) i know i am suppose to cook the quinoa and the cut oats before hand - do i cook these 100% through or do i just par-cook it most of the way?

2) for the other seeds, do i soak them or toast them?  i plan to add them in during bulk fermentation after 2nd stretch and fold

3) i want to roll the shaped dough in some pumpkin seeds and/or rolled oats.  do i soak those to make sure they dont burn or will they be ok just dry?

4) even though i have sesame seeds, i'm not sure the flavor profile fits with the rest. i think i'll leave them out

5) any comment on cut vs rolled oats? i think they texture of the cut would be great but i'm not sure how much i need to cook those up front. i'm thinking the rolled oats will just melt into the dough or give a weird texture. but will look great on the crust

6) do i need to adjust hydration for this type of loaf?

Sorry it's a long list of questions. i did do some research online and not seeing much specifics or seeing different suggestions (like soaking vs roasting seeds). Any suggestions or comments on any of these greatly appreciated.

Thanks,

James