i can't stop baking bread

I stayed up too late last night after watching the new season of "My Brilliant Friend," ("Story of a New Name") totally transfixed by it, and then too hyped up to fall asleep. I checked social media, then got anxious in the endless looping spiral that many of us know. Turning off, turning down becomes important these days.

In any case, I'm not feeling like drawing or writing in my notebook this morning, so here is the bread recipe I have now baked twice in a week:

"Easy Whole Wheat Bread"

Ingredients

US Customary - Metric

• 1 1/2 cups warm water
• 3/4 Tbsp fast-acting yeast (1 packet yields ~3/4 Tbsp or 2 1/4 tsp)
• 2 Tbsp maple syrup, agave, or honey if not vegan
• 1/2 Tbsp salt
• 1 Tbsp flaxseed meal
• 2 cups Bob’s Red Mill Whole-Wheat Pastry Flour
• 1 3/4 cups Bob’s Red Mill Unbleached All-Purpose Flour (plus more for rolling / dusting)
• 2 Tbsp raw or roasted sunflower seeds
• 2 Tbsp rolled oats

Instructions

1. Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup or sugar, salt, flax seed and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).
2. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, go straight for the fridge for two hours to save time, though a longer rise is best.
3. Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
4. Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.
5. Preheat oven to 425 degrees F (218 C)* toward the end of the dough resting time and place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready.
6. When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
7. Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.
8. Bake the bread for 26 to 35 minutes, or until deep golden brown and risen.
9. Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).
10. Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term storage.
    From "The Minimalist Baker"