{ Makes one 5-inch × 10-inch loaf }
Baking bread couldn’t get any easier than this, really. You basically just throw everything together, mix, and put it in whatever baking vessel you like. My mother has been making this for years. She got the recipe from a friend in our carpool when I was in kindergarten. She makes it in whatever she can find—mostly old coffee tins, which produce a cool, round loaf. She usually makes two at a time—one for everyone else and one for my father, who only likes to eat it after about four days. He slices it really thick, toasts it, puts some butter on it, then eats it with his eyes closed.
2 cups rye flour
2 cups whole wheat flour
1 tablespoon Maldon or other flaky salt
1 package (1/4 ounce) instant dry yeast
13/4 cups mixed seeds (I use sesame, flax, poppy, pumpkin, and sunflower)
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon agave nectar
1. Preheat the oven to 400°F.
2. Combine the rye and whole wheat flours, salt, yeast, and seeds in a large bowl. Mix in the oil, vinegar, agave nectar, and 2 cups water. It’ll all come together in a sticky dough.
3. Place the dough in an oiled loaf pan or tin and press it in. It’ll only rise slightly, so you can fill it almost to the top.
4. Bake for about 1 hour. You’ll know it’s done when it starts to color and pull away from the sides of the pan.
