1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan and set it aside

2. In a large bowl combine rye flour all-purpose flour baking soda and salt. Stir well to mix

3. In a separate bowl mix buttermilk dark molasses and pumpkin seeds until fully blended

4. Stir in dried fruits nuts flaxseeds and chia seeds into the wet mixture. Keep stirring until everything is evenly mixed

5. Pour the wet ingredients into the dry ingredients. Mix until a sticky dough comes together

6. Turn the dough out onto a floured surface and knead for about 10 minutes. Work it until it becomes smooth and elastic

7. Put the dough into the prepared loaf pan. Cover it with a clean towel and let it rise in a warm area for 1 hour or until it nearly doubles in size

8. Bake the bread for 45 to 50 minutes or until it is golden brown and taps hollow on the bottom

9. Take the bread from the oven and let it sit in the pan for 10 minutes. Then move it to a wire rack to cool all the way through