Coffee & Miso Rye Bread Loaf

Ingredients
4 cups/520g organic rye flour, plus extra for dusting
6 tbs pumpkin seeds
4 tbs sesame seeds
4 tbs hemp seeds
1 tsp fast active dried yeast
1 tsp fine sea salt
1 tbs maple syrup
1 cup/250ml water
1/2 cup/125ml black coffee
3 tbs dark miso paste or soy sauce
Method
Whisk the water, coffee, maple syrup, and miso paste in a jug until the miso dissolves completely, then stir in the yeast and let it sit for a few minutes to activate. In a large mixing bowl, combine the rye flour, pumpkin seeds, sesame seeds, hemp seeds, and salt. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. Knead the dough lightly on a floured surface until smooth, then place it in a lightly oiled bowl, turning to coat. Cover and leave it to rise in a warm place until it doubles in size. After the first rise, punch down the dough, shape it, and transfer it to a loaf tin. Cover and allow it to rise again until it reaches just above the edge of the tin. Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom. Let the bread cool completely on a wire rack before slicing.