In the bowl of a stand mixer, combine all-purpose flour, whole wheat flour, rye flour, oats, powdered milk, sugar, salt, and yeast. Do not allow the yeast and salt come in direct contact.
Add water and knead on medium setting for at least 5 minutes or until gluten is fully formed. You will know if the dough passes the window pane test.
Cover and let proof for at least an hour or until the dough doubles in size.
When the dough is done proofing, tip out onto a flat work surface. Flatten the dough into a roughly rectangular shape. Then sprinkle on the raisins, chopped nuts, pumpkin seeds, and sunflower seeds.
Roll the dough up and then knead a few times to distribute the additions throughout.
In an oiled baking dish, place the dough and cover. Let it rest and proof for another 1 hour or until it has doubled in size
Bake in a preheated 400º F oven for 25 to 30 minutes.
Remove from oven and let cool.