Warm the milk in a small saucepan over low heat until it reaches about 115 degrees F, similar to the temperature of a warm bath. Pour the warm milk into a large mixing bowl and stir in the oats, yeast, and honey. Allow the mixture to rest for 5 minutes to activate the yeast.

Stir the melted butter into the yeast mixture. Gradually add the bread flour, whole wheat flour, flaxseed meal, and salt. Mix with a wooden spoon until the dough begins to form.

Incorporate the sunflower seeds, sesame seeds, and poppyseeds into the dough. Using clean hands, bring the dough together. Transfer the dough to a floured surface and knead by hand for 10 minutes or use an electric mixer with a dough hook for ease.

Once kneaded, shape the dough into a ball and place it in a large bowl lightly coated with oil. Turn the dough to coat it with oil. Cover with plastic wrap and a warm towel. Let it rise for about 90 minutes, or until it has doubled in size, keeping in mind that rising time may vary with temperature.

Prepare an 8x4 inch loaf pan by greasing it. After the dough has risen, knead it a few more times on a floured surface. Shape the dough into an 8-inch log, tuck the ends underneath, and place it in the loaf pan.

Cover the loaf with plastic wrap and a warm towel. Allow it to rise again for 60-90 minutes or until the dough rises an inch above the rim of the pan. Monitor the rise to prevent over-proofing.

Preheat the oven to 350 degrees F. Beat the egg and brush a small amount over the top of the dough. Sprinkle additional oats, sunflower seeds, sesame seeds, and poppyseeds on top.

Bake for 35-40 minutes, until the loaf is golden brown on top and sounds hollow when tapped. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and let it cool completely on the rack for at least 2 hours. Avoid slicing before fully cooled to maintain the texture.

Wrap the bread tightly and store at room temperature, or in the fridge if it is humid or hot. Slice with a serrated knife. Yields 15 slices.