Put the rye-flour and oats in a blender and blend shortly to make it finer - not as fine as the wheat-flour, though.
Mix warm water and yoghurt in a large bowl - it should be lukewarm. Crumble the yeast into the liquid, mix well so the yeast dissolves completely. Add honey, salt and oil, mix.
Add the coarse flour, mix and let stand for 15 minutes to 'wake up' the yeast. Add about 1/3 of the strong bread flour and the walnuts, mix thoroughly, then add more flour until you have a kneadable dough.
Start kneading, add more flour as you go. You may need more than stated, depending on humidity in the flour. Knead for about 10 minutes until you have a smooth, pliable dough - be careful not to add too much flour, the dough must not be too dry. Sprinkle a large, clean bowl with flour, put the dough into the bowl and put a tea-towel over. Let the dough rise for about 45 minutes.
Turn on the oven, 250 C Knock the air out of the dough, shape into two loaves (the shape you prefer) and put on a baking tray lined with baking paper.
Let the loaves stand covered with a tea-towel for 20 minutes, or until they have doubled their size.
Splash water over the loaves and make 4-5 incisions diagonally across the loaves.
Put the loaves on the baking tray into the oven, immediately turn the temperature down to 200 C. Bake for 35 minutes, until the loaves sound hollow when knocking the underside.
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