Dissolve the yeast and sugar in lukewarm water and set aside.
I grind linseed and flea seeds in a coffee grinder, mix them with the two flours and the salt.
Add this mixture as well as the whole seeds / kernels to the yeast solution and knead with the dough hook or the food processor to a soft dough that still sticks a little.
Cover the dough and let rise for at least 4 hours.
Now push the dough together with a spatula and pour into a greased loaf pan. Cover again and let rise until the volume has increased significantly.
Place a fire-proof bowl with water in the oven and slide the loaf pan onto the grid in the second rail from below.
Set the oven to 200 ° top / bottom heat and bake the bread for about 50-55 minutes.
When the bread is ready, take it out of the oven, turn it out immediately and cover it with a kitchen towel and let it cool down on a wire rack.
The bread tastes good with both sweet and savory toppings.