Seeded Rye Bread

• 10 1/2 ounces rye flour
• 7 ounces strong white flour
• 1 ounce fresh yeast
• 1/2 ounce salt
• 1 cup water
• 1 ounce linseeds
• 1 ounce poppy seed
• 1 ounce sesame seeds
• 1 ounce sunflower seeds
• 10 1/2 ounces porridge oats

1. In a large mixing bowl, place the rye flour, white flour, yeast, salt, water, linseeds, poppy seeds, sesame seeds and sunflower seeds.
2. Mix together with your hands until it becomes a soft, pliable dough.
3. Place the dough on to a lightly floured, flat surface and knead for five minutes.
4. Return the dough to the bowl and leave to rise for an hour.
5. Preheat the oven to 400u0b0F
6. Shape the dough into a loaf, and roll the loaf in porridge oats.
7. With a sharp knife, cut a line down the centre of the loaf. Place the loaf on a lightly greased baking sheet.
8. Bake for 30 minutes, or until golden brown. Cool on a wire rack.

flour, white flour, yeast, salt, water, linseeds, sesame seeds, sunflower seeds, oats

Taken from www.food.com/recipe/seeded-rye-bread-413533 (may not work)