Dissolve the yeast with the cane sugar in the lukewarm water. Put the flours in a bowl and spread the salt around the edge. Add the yeast mixture to the flour and knead everything into a loose dough.
This should still be a little ‘mushy’, because now the seed mixture is added, which is kneaded into the dough. If the dough is too firm, add a little more lukewarm water. Let the dough rise in the bowl at room temperature for 1 hour.
Then knead the dough again, place it in a floured proofing basket and let it rise for another hour.
Place the bread on a baking sheet and put it in the oven preheated to 200°C. After 10 minutes, lower the temperature to 180°C. The bread is ready when it sounds hollow when tapped against the underside, after about 45 minutes.
