1Place 1 2/3 cups (250g) bread flour, rye flour, yeast, salt, seeds and molasses in the bowl of a bench mixer. Using the dough hook, mix on low speed to combine. Add the warm water and mix until the dough starts coming together.
2Add the remaining flour and knead on medium speed for 10 minutes or until the dough is smooth and elastic.
3Transfer the dough to a heatproof bowl and cover with plastic wrap. Place the bowl in the oven in rack position 8.
4Select PROOF/88°F/CONVECTION/40 MINUTES and press START. Proof the dough until the dough doubles in size.
5Flour a 10-inch x 6-inch oval or 9-inch round proofing basket. If you don’t have a proofing basket, flour a baking tray.
6Turn the dough out onto a lightly floured surface and roll into a tight ball then shape into an 8-inch log. Place the dough into the floured basket or on the baking tray. Loosely cover with plastic wrap and place in the oven in rack position 8.
7Select PROOF/88°F/CONVECTION/40 MINUTES and press START. Proof until the loaf doubles in size.
8Remove the loaf from the oven.
9Reset the oven. Select BAKE/350°F/CONVECTION/50 MINUTES and press START to preheat.
10If using a proofing basket, flour a baking tray and gently turn the dough out onto the floured tray.
11Once preheated, place the loaf in the oven and bake for 50 minutes until golden brown and sounds hollow when the base is tapped.