Combine the yeast, lukewarm water, molasses, and salt. Set aside to allow the yeast to dissolve.
Combine the rye flour and all the seeds in a large mixing bowl.
In a separate bowl, combine the buttermilk, beaten egg, and melted butter, then add to the rye flour-seed mixture. Add the yeast mixture, then add the all-purpose flour.
Knead the mixture on a floured counter or bread board, until smooth and elastic, then place the dough in a large greased bowl. Cover with a damp cloth and allow to rise in a warm place for about 2 hours, or until the dough doubles in bulk. When the rising time is about over, presoak a large clay pot, top and bottom, in water for 15 minutes.
Punch the dough down and reshape it into one round loaf. Place a small piece of aluminum foil on the bottom of the presoaked pot to prevent sticking, then place the dough in the pot, cover, and allow to rise in a warm place for about 1 hour, or until doubled in bulk.
Cover the pot and place it in a cold oven.
© 1974 All rights reserved. Published by Echo Point.