Whisk Dry Ingredients:

In a large bowl, whisk together the all-purpose flour, dark rye flour, salt, instant yeast, and seeds until evenly distributed.

Mix Wet and Dry:

In a separate container, stir the agave syrup into the warm water until completely dissolved. Add this liquid to the dry mixture and stir until no dry flour remains, roughly 1 minute.

Initial 3-Hour Rise:

Wrap the bowl with plastic wrap or a towel and let it sit at room temperature for 3 hours.

Deflate and Shape:

After the initial rise, the dough should have doubled in size. Lightly oil the top, then deflate by punching down. Fold the dough over itself several times and form into a rough loaf shape.

Second Rise in Pan:

Place the dough into a loaf pan that has been lined with parchment or greased. Allow it to rest for another 40 minutes to 1 hour.

Preheat Oven to 375°F:

Heat the oven to 375°F (190°C).

Bake Until Golden:

When the loaf has risen to about 1 inch above the pan rim, bake for 30-40 minutes until the top is uniformly golden brown.

Cool on Rack:

Take the bread out of the oven and carefully remove it from the pan. Transfer to a wire rack and cool for at least 30 minutes before slicing. For storage, let it cool completely, about 1-2 hours.

Enjoy Fresh Bread:

Enjoy!