For sandwich:

1. Lightly toast bread in an electric oven or regular oven.
2. Spread one side with red wine mustard. Top with cheese and return for a few minutes to the oven until the cheese begins to melt.
3. Arrange pastrami slices on top of the other bread slice.
4. Top with the cheese slice. Eat.

For the bread:

1. Grease one 9x5 inch loaf pan. Set aside.
2. In a small bowl mix yeast and water and let foam for a few minutes.
3. In the bowl of the stand mixer, put rye and whole wheat flours, wheat germ, salt, buttermilk, honey, malt, oil, and yeast. Mix with a wooden spoon until it comes together.
4. Attach the dough hook and start mixing on medium-low speed until a shaggy dough is formed.
5. Add seeds and the bread flour, a few tablespoons at a time. Beat for 6 to 8 minutes, until the dough is elastic but not too stiff. If it's too sticky add a few more tablespoons of bread flour but don't overdo it. It needs to retain some stickiness.
6. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. It can take more time depending on the tº of your kitchen.
7. On a lightly floured surface, pat the dough down, and then roll it tightly, pinching edges to seal.
8. Place in the prepared pan, cover with a clean kitchen towel, and let rise until doubled about 1 to 1 1/2 hours.
9. About 20 minutes before baking, preheat oven to 375ºF / 190ºC.
10. Bake for 35 to 40 minutes, until golden brown and the bottom sounds hollow when tapped.
11. Let cool completely on a wire rack before cutting.

For red wine mustard:

1. Chop shallot and peel, core and chop apple. In a medium saucepan, mix red wine, peppercorns, shallot, and apple. Let boil until the wine is almost completely reduced.
2. Process together with the mustard or use an immersion blender. Or leave it very chunky.
3. Add balsamic vinegar and salt to taste.
4. Keep refrigerated.