Because I used active dry yeast, I had to hydrate it first. I sprinkled the yeast in the lukewarm water and stirred, leaving it for about 5 minutes. I then added the buttermilk, brown sugar and seeds and slowly added the flour. I didn’t add the salt until I had 3 cups of flour in it (that’s just me, I don’t like to add the salt to very wet dough–salt retards yeast and this dough was like a lump I secretly thought would be a rock). And this is a tough dough to combine by spoon, so after the 4th cup, I turned it out on my marble slab and gently worked the 5th cup in. Dough will be sticky, coarse and shaggy–actually working with it, it seemed to come apart (I was worried, LOL), seemed like there were more seeds than dough. Cover and let rest 5 minutes (read: silent prayer over this mess).