In a mixing bowl, combine the warm milk and honey together. Stir until the honey dissolves. Sprinkle the instant yeast over the top and let it sit for about 5-10 minutes until frothy. This activation process is crucial; it ensures your bread will rise beautifully.

To the yeast mixture, add the melted butter, flaxseed, salt, whole wheat flour, bread flour, oats, chia seeds, sesame seeds, and cinnamon. Use a wooden spoon to combine these ingredients until they form a shaggy dough. It should be quite sticky, which is precisely what you want.

Turn the dough out onto a floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If it's too sticky, add a little more flour, but be careful not to overdo it. Kneading builds the structure of your bread, ensuring the perfect rise.

Grease a bowl with neutral oil and place your kneaded dough inside. Cover it with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 hour or until it has doubled in size.

Once your dough has risen, punch it down gently; this is where the fun begins! Turn it out onto a floured surface again. Shape it into a rectangle and then roll it into a log. Tuck the ends under and place it seam-side down in a greased loaf pan.

Cover the loaf pan and let it rise again for about 30-45 minutes, or until it puffs up nicely above the edges of the pan. Preheat your oven to 375°F (190°C) during this period.

Brush the top of your loaf with the beaten egg for a glossy finish. Sprinkle any additional seeds or oats on top if desired. Bake for 35-40 minutes or until golden brown. The loaf should sound hollow when tapped on the bottom.

After baking, let the bread cool in the pan for a few minutes before transferring it to a wire rack. It’s tempting to slice it right away, but try not to—let it cool completely so the texture holds up well when you cut it.