Instructions: Combine 1/2 cup of the oats with 1 cup of the water in a medium saucepan.

Heat to boiling, then remove from the heat. Stir in the 2 tbsp butter and let cool to lukewarm. Meanwhile sprinkle the yeast over 1/4 cup of the lukewarm water in a large bowl. Stir in the sugar, and let stand 5 minutes.

Stir the lukewarm oat mixture into the yeast mixture along with the remaining 1/2 cup water, rye flour, whole wheat flour, and enough bread flour to make a stiff dough, about 2 cups. Transfer to a floured board and knead for 10 minutes, workin in more bread flour as needed. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and transfer to a floured board. Knead in the almonds, walnuts and remaining 1/4 cup of oats. Let stand 2 minutes. Grease a loaf pan and place the dough in it. Cover the pan loosely with a flour-rubbed tea towel and let it stand until doubled in volume, about 1 hour. Preheat the oven to 375 F. Slash the top of the dough with a sharp knife, and brush with the melted butter. Bkae until loaf is golden brown and it sounds hollow when tapped, about 45 minutes. Cool in the pan on a rack.

Makes 1 loaf.

To toast the almonds, heat a small dry skillet over medium heat. Toast stirring frequently until golden, about 6 minutes.

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