This Seeded Rye Bread is healthy-ish, full of flavor and texture and crunch, and basically foolproof. It's the perfect sandwich bread to make at home!
Add warm water and oil to the bowl and mix with a spatula until a wet, shaggy dough forms.
Flour a surface with remaining 1/2 cup bread flour. Add dough to the surface. Begin to knead dough, sprinkling flour over the top to keep if from sticking to your hands. Knead for 5-7 minutes, or until the flour has nearly all folded in to the dough and it is no longer sticky.
Lightly oil a large bowl and add dough to the bowl. Cover with plastic wrap and let rise for 2 hours at room temperature. It should double in size.
After 2 hours, punch down the dough and form it into a ball. Sprinkle remaining 1 tbsp of pumpkin seeds and sunflower seeds onto the top of the dough and gently press it in. Reform the dough into a ball.
Line your bowl with parchment paper, large enough for the edges to reach over the top of the bowl. Sprinkle the bottom of the parchment paper with about 3/4 tbsp cornmeal. Place dough seed side up into the parchment-lined bowl. Cover with a cloth towel and let rise for 1 hour.
30 minutes into the second rise, begin to preheat your oven to 450. Heat your empty dutch oven or loaf pan inside the oven while the oven preheats.
After 1 hour of rising and 30 minutes of preheating, transfer your dough (and parchment paper) to your heated baking dish. If using a dutch oven, cover with lid for the first 30 minutes of baking, then remove the lid for the final 15-20 minutes. If using a loaf pan, bake on middle rack for 45-50 minutes.
Let cool on a cooling rack COMPLETELY before slicing in to the bread.