Mix seeds together and add boiling water to just cover. Steep at least 1 hour.
In a large mixing bowl, add 2 cups warm water (~90 °F) with dry active yeast. Mix to combine
Add rye flour and mix to completely combine. Allow to rest approx. 10 minutes.
After 10 minutes, mix in seeds and salt until completely combined.
Cover with a damp towel or plastic wrap and proof 2 hours.
After 2 hours, move dough to a greased 9x5 loaf pan. Use a bench card or your hands to shape the dough into a loaf form inside of the pan.
Proof 20 minutes more until cracks begin to form on the top of the loaf.
Bake in a 425 °F / 220 °C oven for 30 - 45 minutes until dark brown. This is up to you how dark it gets. Internal temperature will be ~ 200°F.
Allow to rest overnight before slicing or the bread will be gummy.