In a bowl of a stand mixer or a mixing bowl, add the following ingredients in the following order: salt, beer, malt or honey, flour, and yeast.
If using a stand mixer, knead for 3 minutes at the lowest speed, then 5 minutes at the second-lowest speed.
If kneading by hand, knead for 10 to 15 minutes in a bowl, until the gluten network develops and the dough becomes smooth and elastic.
Shape the dough into a ball, cover and let rise for 1.5 hours at room temperature.
During those 1,5 hours, after 30 min, make the first stretch and fold. Then make two more stretch and folds every 30 minutes.
Pour the mixture of seeds and flakes on a large plate. Oil an 8"- 9" bread pan and lightly dust with flour. Set aside.
Turn the dough onto a floured work surface.
Very gently, without degassing, shape into a batard (cylinder shape).
Close the seam and turn seam side down.
Spray the top with some water then gently roll the top side of the bread dough in the seed and oat flake mixture.
Place the dough seam side down in the bread pan.
Cover and let rise for 1 - 1.5 hours at room temperature - about 70-72F. The dough should alsmost double in volume. If it didn't, let it proof a bit longer, until it does.
Preheat the oven to 465F. Position the rack in the middle of the oven and place a metal baking panwith hot water just below it.
When the dough about doubled in size, score it with a sharp blade or a lame top to bottom, about 1/2" inch deep.
Transfer the bread pan with the dough to the middle rack in the oven and carefully pour a cup of hot water into the baking pan.
Close the oven quickly and bake for 30-35 minutes. Remove the water pan after 20 minutes.
Once done baking, let the bread cool on a cooling rack for 1 hour before slicing.