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1
In a small saucepan, cover the rye berries with 2 cups of the water and bring to a boil.
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2
Simmer gently over moderately low heat until all of the water has been absorbed and the rye berries are al dente, about 40 minutes.
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3
Spread the rye berries on parchment paper and let cool completely.
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4
Meanwhile, in another small saucepan, cover the millet with 1 cup of the water and bring to a boil.
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5
Reduce the heat to moderately low and simmer until all of the water has been absorbed and the millet is halfway to tender, about 12 minutes.
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6
Spread the millet on parchment paper and let cool completely.
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7
In the bowl of a stand mixer fitted with the paddle, mix the yeast with the remaining 2 1/4 cups of water and let stand until foamy, 10 minutes.
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8
Add both of the flours and the salt and mix at low speed for 5 minutes.
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9
Increase the speed to medium and mix for 2 minutes.
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10
Mix in the cooled rye berries and millet along with 3/4 cup of the rolled oats.
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11
Scrape the dough into a greased large bowl and cover with plastic wrap.
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12
Let stand in a warm spot until doubled, about 2 hours.
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13
Scatter the remaining 1/2 cup of oats on a work surface and scrape the dough onto them.
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14
Roll the dough until coated with the oats, then pat into a large brick shape.
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15
Transfer the dough to a greased 9-by-5-inch loaf pan and cover with a damp kitchen towel.
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16
Let stand in a warm spot until slightly risen, about 1 1/2 hours.
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17
Preheat the oven to 450.
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18
Bake the bread for 55 minutes to 1 hour, until lightly browned on top and an instant-read thermometer inserted in the center registers 200.
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19
Transfer to a rack and let cool for 30 minutes.
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20
Unmold and let cool completely.
