In a large big plastic container or bowl, combine flours, wheat gluten, yeast and kosher salt.
In a food processor, chop rosemary, thyme, and garlic until finely chopped.
Add herb mixture to flour mixture.
In a large liquid glass measuring cup, pour in 1/2 cup of honey and 5 tablespoons of olive oil.
Add enough luke warm water (about 3 cups at about 100°) until liquid mixture reaches 4 cups. You don't need to measure the water separately if you just pour it into the liquid mixture until it reaches 4 cups. See notes at bottom.
Mix well using Danish dough whisk. Dough mixture should be fairly wet.
Cover with lid. Make sure the lid has a tiny hole in it (my husband drilled a hole in mine, or crack the lid slightly, or use plastic wrap and leave some space so the gas can escape. You do NOT want this air tight. Leave dough on the counter for 2 hours at room temperature or if you have a proofing option with your oven, proof it for at least 90 minutes.
When time is up, place dough in the refrigerator. Let sit overnight.
When ready to make bread, prepare a pizza peel by sprinkling it generously with flour. Pull up about 1 pound of dough (measure on food scale). Take the dough mass in your hands and add as much flour to your hands as needed so it won't stick. Pull the surface of the dough around to the bottom, rotating as you go. Work it for about 30 seconds until it's a smooth ball and everything is tucked under. Place the dough on a pizza peel or baking sheet. Cover with couche (dough cloth). Allow to rise 90 minutes.
When timer is down to last 30 min, preheat oven to 450 degrees with pizza stone and broiler pan underneath (I like to do this the last 30 minutes of rising time) so the stone gets nice and hot.
If using seeds, wet top of dough slightly, sprinkle sunflower seeds and pumpkin seeds over. Slash bread with a knife in 3 places.
Transfer dough using a pizza cutter rocker and slide bread onto pizza stone or baking sheet with parchment paper.
Add 1 cup hot water to hot broiler pan underneath (needs to be a metal pan, glass will break).
Bake for about 30 minutes until crust is browned. Use a thermometer to check, should be around 205°. (I have a convection oven so it bakes faster. This is what I do: Bake for about 10 min, then reduce heat to 400° and bake another 10 min. Again check bread with thermometer).
Allow to cool on baking rack at least 30 minutes before slicing it.