Stir the olive oil into the yeast mixture. Add 8 ½ ounces bread flour, 6 ⅜ ounces whole wheat flour, seeds, and salt and mix together until a wet dough begins to form.
Gradually add the remaining 2 ⅛ ounces(½ cup, spoon and level) whole wheat flour as needed, followed by the remaining 3 tablespoons bread flour as/if needed.
Throughout this process, add JUST enough flour to work with the dough without it getting stuck to your hands or your kneading surface. The dough should be somewhat sticky.
Lightly oil a bowl about twice the size of the dough and shape dough into a smooth round. Transfer dough to bowl, turning once to coat both sides with oil. Cover with plastic wrap and leave.