Combine 1 cup flour, yeast, salt, pepper, rolled oats and all spices/seeds in stand mixer bowl. Add warm water and vegetable oil. Mix with paddle attachment for 4 minutes on medium speed.
Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough, and knead until smooth and elastic, about 5 to 7 minutes. (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.) Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape dough into a round loaf. Place on greased cookie sheet. Cover; let rise until indentation remains after touching.
For topping: Combine water and cornstarch; brush on top. Sprinkle with spices/seeds. Bake in preheated 375°F oven 30 to 40 minutes or until tested done. Remove from cookie sheet; cool.
Preheat oven to 375°F.
Bake for 30 to 40 minutes until crust is golden brown. Remove from cookie sheet; cool on wire rack.