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Quick Rye Bread

kept byDAPHNE

Makes 4 loaves
Need 6-by-3-by-2-inch loaf pans


4 cups rye flour
1 cup all-purpose flour
1 tablespoon coarse salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup untoasted sunflower seeds
3 tablespoons sesame seeds, toasted
2 tablespoons flaxseed
1/2 teaspoon cumin seeds, lightly crushed
4 ounces (1 stick) unsalted butter, chilled and cut into small pieces, plus more for pans
2 cups plain whole-milk yogurt
1/2 cup whole milk
1/4 cup honey
2 large eggs
2 tablespoons mixed seeds (sunflower, sesame, flax, and cumin), for sprinkling



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