1. 1. Preheat your oven to 350°F (180°C). Grease a 9x5 inch (23x13 cm) loaf pan and set aside.

2. 2. In a large mixing bowl, combine the buttermilk, dark syrup and vegetable oil. Stir until well mixed.

3. 3. In another large bowl, whisk together the all-purpose flour, rye flour, baking soda and salt.

4. 4. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until just combined. Be careful not to overmix.

5. 5. Fold in the chopped almonds, oat groats, flaxseeds, sunflower seeds and pumpkin seeds.

6. 6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

7. 7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

8. 8. Allow the bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.

9. 9. Slice and serve the bread once it has cooled. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.