Heat milk in a small saucepan over low heat until milk is warm (about 115° F). Remove from heat and pour into a large bowl and stir in oats, yeast, and honey. Let mixture stand five minutes.
Stir melted butter into the bowl. Add in bread flour, whole wheat flour, flaxseed meal, and salt with a wooden spoon until dough begins to form.
Add in sunflower seeds, sesame seeds, and poppy seeds and gently mix into the dough. Place dough into a mixing bowl and mix using the dough hook for ten minutes.
After mixing, form dough into a ball and place in a large bowl covered with about 1 tbsp. oil, turning dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 90 minutes, or until doubled in size.
Grease an 8x4" loaf pan. After dough has risen, knead it on a clean surface coated with whole wheat flour for about one minute then shape dough into an 8" long log and place in prepared pan, tucking ends underneath.
Cover the loaf with plastic wrap and a warm towel and allow to rise again for 60-90 minutes or until the loaf has risen an inch above the brim of the pan.
Once the dough has risen the second time, preheat oven to 350° F. Beat egg in a small bowl and brush a small amount over the dough. Sprinkle oats, sunflower seeds, sesame seeds, and poppy seeds on top of the dough.
Bake for about 35-40 minutes or until loaf is golden brown and loaf sounds hollow when tapped. Transfer to wire rack to cool for ten minutes. Remove bread from pan and place on wire rack to finish cooling for two hours. If you cut the bread too soon the texture will change.
