This is my German husband's bread recipe.  It's delicious and you can add whatever herbs, seeds, or nuts you like!  I like to add chopped and dried rosemary.
Makes 1  loaf - I use a 2 & 1/2 quart cast iron Dutch oven with no lid.
Ingredients
1 cup seeds (I use a mixture of chia, sesame, flax, and sunflower, and pumpkin.)  Just mix and match.
3/4 cup hot water
1 tablespoons instant yeast
1 and 1/4 cups warm (not hot) 110 degree water (too hot - you kill the yeast)
1 tablespoon sugar
1 tablespoon salt
4 cups all-purpose flour
3 cups oats (If you use instant - you will need to add in more water when mixing.)  
3/4 cup whole rye flour
1/2 cup chopped walnuts (optional)
Steps
  1. Put the seeds in a bowl and pour the 3/4 cup hot water over them.  Let sit for at least 15 minutes, so that the seeds absorb most of the water.
  2. In a small  bowl, stir together the sugar, salt, and 1 & 1/4 cups hot water.  Sprinkle yeast on top and gently give it one more stir.  Cover with a clean dish towel and let sit for at least 5 minutes.  You will see bubbles on top - that's good!
  3. In a large bowl, whisk together the flour, oats, and nuts (if using). 
  4. Add the yeast mixture and the seed mixture into the flour mix.  Stir well.
  5. If your dough is too tough and dry, add warm water in 1/4 cup increments until it's moist and soft, but not runny.  I usually have to add another 1/2 cup.
  6. Generously butter your cast iron pot - bottom and sides.
  7. Put the batter into the buttered pot.  Using a spatula, push the dough gently, so it's touching the sides and is even on top.
  8. Cover with damp dish towel. Let rise in a warm draft-free spot for at least 2 hours or more.
  9. Bake (uncovered) in a 350-degree oven for one hour and 45 minutes.
  10. Remove from oven.  Let cool for about 10 minutes, then gently loosen the bread from the sides of the pot.
  11. Flip over and cool on a wire rack.  Cool completely before cutting.​