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Line work surface with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle the center 9" of parchment with 1 Tbsp cornmeal or semolina and set aside.
In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2 Tbsp salt. Stir until honey dissolves then sprinkle with 3/4 Tbsp yeast. Let sit at room temp 5 min. Stir in 3 cups flour and all the seeds. Stir with spatula until it comes together and seeds are incorporated (no kneading required). Dough will be very sticky. Cover bowl with lid or plastic wrap and rest at room temp (70˚F) for 2 hours or until tripled in volume.
Sprinkle dough with flour and use a spatula to fold dough in half then fold in half again. Sprinkle generously again with flour and with well floured hands, lift up the dough and form a ball in your hands. Place over the center of your prepared parchment paper with the folded seam side down. sprinkle the top with extra seeds if desired. Let rise uncovered at room temp for 40 min.
Place the empty dutch oven and lid inside the oven and preheat the oven to 450˚F. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be blazing hot. Lift bread with the parchment paper and set it in the center of HOT dutch oven. Cover with lid and bake at 450˚F for 30 min. Carefully remove hot lid and bake another 2- 5 min or until top is golden brown. Remove bread from dutch oven with the help of parchment paper and place bread directly on wire rack. Cool until it's nearly room temperature before slicing.***