Seeded Rye Bread

Measure the sunflower, poppy and sesame seeds and set aside.

Combine honey, molasses, salt, caraway seeds, boiling water and butter or oil in a small bowl. Stir until molassas and honey dissolve. Cool to lukewarm.

Dissolve yeast in warm water. Mix in lukewarm honey mixture and rye flour. Knead remaining flour until dough is smooth and elastic.

Place in an oiled or buttered bowl and roll until the top is greased. Let rest covered until double in size.

Prepare a baking sheet by coating the surface with olive oil.

Punch down dough and divide into 9 parts. Shape each part into a round loaf. Place on prepared baking sheet. Cover and let rise until double in size.

Bake at 350 degrees for 30 minutes. Remove from baking sheet and brush entire surface with butter or olive oil.

To make a rustic bread without the strong flavor of caraway, leave out the caraway seeds and add an additional tablespoon of sunflower and poppy seeds.

If you wish to leave out the seeds altogether you will need to add in flour to compensate. Start with ¼ cup and add 1 tablespoon at a time until the dough is sticky but not gooey.