1/2 cup plus 2 tbsp old-fashioned rolled oats, divided
1/2 cup dried unsweetened cranberries
1/4 cup whole flaxseeds
Preheat oven to 375°F. In a large bowl, mix 2¼ cups rye flour, oat flour, baking soda and salt.
In a medium bowl, whisk egg, buttermilk, honey and oil; add to dry mixture and stir until a dough forms. Add ½ cup oats, cranberries and flaxseeds. Mix until well combined (dough will be slightly sticky).
On a clean surface, sprinkle remaining ¼ cup rye flour. Scrape dough onto countertop and knead a few times to incorporate flour until dough is soft but slightly sticky. Form into a long oval. Sprinkle remaining 2 tbsp oats on top. With a knife, cut a shallow "X" in middle of dough.
Transfer to a parchment-lined baking sheet. Bake for 45 to 50 minutes. To test doneness, listen for a slightly hollow sound when bread is tapped. Let cool for 5 minutes before slicing.