Seeded Bread

When I first began baking bread, it was stressful and always seemed to take a long time. After a while, it is easy.
I make the dough for this bread once a week and split it into two, baking one and keeping the other in a plastic bag in the fridge. This makes a fresh loaf twice a week. I've experimented with the recipe quite a bit and finally have it down.

Active time is about 45 minutes for the initial dough and 5-10 minutes to prepare each loaf for baking. Allow about 3 hrs from start to finish.

Ingredients:
8 cups of flour (at least half white but no more than 3/4 white)
2 tablespoons sugar
2 tablespoons salt
2 packets yeast
White pepper
Coarse-grained salt
Seeds (sesame, poppy, sunflower, fennel, etc.)
Sugar/water solution

Mix the flour, sugar, salt, yeast, and white pepper (to taste) in a large bowl.
Make a hole in the center of the mix and gradually pour water in and mix until dough is elastic. It usually takes about 2 1/4 cups of water. If dough is to sticky/stiff add more flour/water.
Knead the dough until a thin area pulled apart is translucent ("windowpane test").
I like to knead it while reading. It is a good workout for the arms, too.
Knead seeds into dough.
Put olive oil on it and cover with plastic wrap or a floured towel and let rise 45 minutes or until doubled in size.

Divide the dough in half and put one half in a plastic bag in the fridge for later.

To prepare each loaf:

Preheat oven to 475.
If from the fridge, take it out the night before so it won't be cold.
Knead the oil into the dough and form into a round or loaf.
Cut slits in the top and prepare sugar solution (about 1/4 cup of warm water and some sugar).
Top with seeds and coarse salt.
Brush on sugar solution to make seeds and salt stick to the loaf.
Put it in a cast-iron pan and allow to rise for about a half hour-45 mins.
Bake for 25-35 minutes or until the seeds look well-cooked and the crust is dark brown.

Put on a wire rack to cool.